Abstract

The main objective of this lab was to observe the process of Sauerkraut fermentation and use
methods such as pH and titratable acidity to evaluate the progression of fermentation. Quality
characters such as colour and aroma were also evaluated while studying the effect of different
salt concentrations on quality of Sauerkraut. Aseptic techniques were observed whereby the
hands and the work bench were sterilized using 70% alcohol. The mature cabbage heads were
washed, stalks removed and the leaves shredded. An initial sugar measurement of 6% was
obtained from some of the shredded leaves. Salt was mixed with the shredded cabbage to a
final concentration of about 2.5%. The salted cabbage was then packed tightly and the
container sealed with a plastic film and fermentation allowed to take place at ambient
temperatures. On the first day, an initial pH of 4.18 was recorded and an average volume of
4.55ml of NaOH was used during the titration, resulting in 0.82% of lactic acid in the
solution. After two weeks the pH was found to be 3.74 and an average volume of 5.95 of
NaOH was used for the titration giving us of lactic acid. At the last week of fermentation, the
pH was measured to be 3.54 and the final amount of lactic acid in the solution was 1.15%.
The practical was success because the observer was able to determine the effect of
temperature, salt concentration and primary environmental conditions on vegetable
fermentation.