Shredding and salting

Once the outer leaves and any spoiled leaves are removed, the cabbage heads are washed and the core is drilled out.The cabbage (along with the core) is shredded (according to the manufacturers specifications) to make a slaw. The shredded leaves are then weighed and conveyed directly to tanks or are deposited first into tubs or carts and then transferred into tanks. Salt can be added as the slaw is conveyed or it can be added to the slaw when it arrives in the tanks. In either case, both the amount of salt added and the means by which mixing and distribution occur are critical.

Usually, between 2% and 2.5% salt is added (by weight), although 2.25% is generally considered to be the optimum. Problems are al-

Table 7.3. Main lactic acid bacteria involved in vegetable fermentations.

Sauerkraut

Kimchi

Pickles

Olives

Leuconostoc

Leuconostoc

Leuconostoc

Leuconostoc

mesenteroides

mesenteroides

mesenteroides

mesenteroides

Leuconostoc fallax

Leuconostoc kimchii

Lactobacillus plantarum

Lactobacillus plantarum

Lactobacillus plantarum

Leuconostoc gelidum

Lactobacillus brevis

Lactobacillus brevis

Lactobacillus brevis

Leuconostoc inhae

Pediococcus pentosaceus

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