Browsing by Autor "Jorge E. Sayago"

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    Elaboración de Chucrut
    (1986) Jorge E. Sayago; Félix López
    Temperature effect on sauerkraut preparation from Wisconsin variety cabbage is studied. Constant salt concentration at 2.25% and fermentation anaerobic conditions are maintained. In a 0 - 2°C range, the product acidity is lowl. In a 24-26°C and 15 days range, kraut has good aroma and 1.5% acidity as lactic acid but darkening occurs readily.