Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae

Authors

• Britta Wiander Finnish Food Safety Authority Evira, PO Box 111, FI-32201 Loimaa, Finland
• Airi Palva University of Helsinki, Faculty of Veterinary Medicine, PO Box 66, FI-00014 Helsingin yliopisto, Finland

DOI: https://doi.org/10.2137/145960611797215718

Keywords:

sauerkraut, sauerkraut juice, salt, garlic, algae and seaweed

Abstract

The use of mineral salt in natural fermentation of white cabbage into sauerkraut and sauerkraut juice, in order to evaluate whether the amount of NaCl could be lowered, was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. In the fermentations mineral salt was used in various amounts (0.81.5%) and in combination with garlic and algae. The final NaCl concentrations in these fermentation trials were 0.50.9%. Fermentations were also carried out with cabbage sliced to different degrees. The sauerkraut juice fermented by using 0.8% mineral salt (0.5% NaCl) was found to have the best sensory quality. The yield of sauerkraut juice increased as the coarseness of the cabbage mix decreased.;