Info

Added vinegar

No

Yes

Yes

No

Optional

Added spices

No

Optional

Optional

Optional

Optional

Other added flavors

No

Yes

No

Optional

Optional

Preservative(s)

No

Optional

Optional

Optional

Optional

Source: Refs. 43-52.

Source: Refs. 43-52.

another lactic acid bacterium to take over. The fermentation continues until most of the available fermentable sugars are exhausted. The production of sauerkraut is not risk-free, and sanitary precautions have to be taken to avoid spoilage. Table 51 presents the basic steps in sauerkraut processing (43,47,48,52).

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