Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations

Authors

• Britta Wiander Finnish Food Safety Authority Evira, P.O. Box 111, FI-32201 Loimaa, Finland
• Hannu J.T. Korhonen MTT Agrifood Research Finland, Food Research, ET-talo, FI-31600 Jokioinen, Finland

DOI: https://doi.org/10.2137/145960611797215682

Keywords:

sauerkraut, sauerkraut juice, salt, aniseed, fennel seeds, caraway, dill, garlic, mint

Abstract

The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 28% KCl and 57% NaCl. The final NaCl content in the sliced white cabbage mixture was 0.5%. In approximately 20 hours the pH dropped to the desired level. All the pressed sauerkraut juices had a good microbiological quality. The sensory quality of all pressed juices was found to be either good or acceptable.;