Wiander, Britta and Palva, Airi (2011) Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae. Agricultural and Food Science, 20 (2), pp. 169-174.
- Published Version
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 (0.8–1.5%) and in combination with garlic and algae. The final NaCl concentrations in these fermentation trials were 0.5–0.9%. 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.
|EPrint Type:||Journal paper|
|Keywords:||sauerkraut, sauerkraut juice, salt, garlic, algae and seaweed|
|Subjects:||Food systems > Processing, packaging and transportation|
|Deposited By:||Koistinen, Riitta|
|Deposited On:||22 Sep 2011 09:17|
|Last Modified:||22 Sep 2011 09:17|
|Refereed:||Peer-reviewed and accepted|
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