Lactic and Acetic Acid Production in Sauerkraut Fermentation

Acetic acid production in sauerkraut fermentation is often overshadowed by the more dominant lactic acid, but it plays a crucial role in the final flavor profile and overall preservation

Lactic acid fermentation is a widespread method in Central and Eastern Europe, China, and Korea for preserving fresh vegetables. This preservation technique involves slicing or shredding raw vegetables and adding around 2 percent salt. The salt draws out moisture from the vegetables, creating an environment suitable for lactic acid bacteria to thrive.

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