By: Andrew Stansfield

Sauerkraut is made through lacto- fermentation, much like pickled cucumbers. You get cabbage, finely shred it, and ferment it using various lactic acid bacteria.

Common bacteria used in the production of Sauerkraut include Leuconostoc, Lactobacillus, Pediococcus and more. The first wave of bacteria are anaerobic, and begin producing an acid environment to help the growth of later bacteria. The second stage is when the environment becomes to acidic for most bacteria Leuconostoc mesenteroides takes hold. Next, various Lactobacillus ferment remaining sugars, lowering the ph level. The acidity prevents the bacteria that causes botulism to take hold. The food produced by the bacteria has numerous health benefits including vitamin C. It also has some cancer fighting agents like isothiocyanate and sulphoraphane.

LeuconostocKlebsiella ferments under salinity and low temperatures.frequent human pathogen; can cause some illnesses Lactobacilus brevis- Shown to improves human immune system. common cause of beer spoilage

First, the cabbage is placed in a jar with salt. The first bacteria begin to produce acid. When the overall acidity level reaches about.3%, those bacteria begin to die off. More activity is produced by lactobacilli until the acidity level is 2%. Lastly, Lactobacillus pentoaceticus completes the fermentation process. All in all, the fermentation process of sauerkraut is one of lacto-fermentation.

Das Sauerkraut hat viele Gesundheit: Vitamin C ist reichlich. Herr James Cook segeln mit Sauerkraut-Nicht Scurvy mit Sauerkraut! Sauerkraut kommt aus China mit Wien, aber Deutsch macht mit Salz. DAS WORT SAUERKRAUT IST PRODUKT VON DEUTSCHLAND!!!!

Sauerkraut has many health benefits: vitamin C is abundant. James Cook sailed with sauerkraut- theres no scurvy with sauerkraut! Sauerkraut comes from china with wine, but Germans made it with salt THE WORD SAUERKRAUT IS A PRODUCT OF GERMANY!! The literal translation from German is sour cabbage