Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
Division of Zamboanga del Sur
TORIBIO MINOR NATIONAL HIGH SCHOOL
Gabay, Margosatubig Zamboanga del Sur

“Making of Sauerkraut through Fermentation”

Introduction:
Food fermentation is generally a very important process on a global scale. Mainly for food
preservation. Fermentation of lactic acid reliably prevents the growth of dangerous
microorganisms in food. Fermentation has also improved food hygiene in poor and
underdeveloped regions of the world (Lee, 2011).

Sauerkraut is a highly nutritious, fermented shredded cabbage (Brassica oleracea) product valued
for its special sensory properties and acidity. There is strong scientific evidence that sauerkraut
has numerous health benefits, including antioxidant and anti-carcinogenic properties, as well as
reducing inflammation and DNA damage. Additionally, sauerkraut is a source of natural,
untapped probiotic bacteria that may be used as starter cultures in other vegetable fermentation
processes. (Penas et al., 2017).

The health-promoting properties of sauerkraut are attributed to its high levels of bioactive
constituents, especially glucosinolate breakdown products. It is very popular in Korea and China,
known as “Kimchi” and “Pao Cai” or “Suan cai” (Penas et al., 2017).

Bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus and Streptococcus are the
main species involved in early fermentation to produce lactic acid with Co2 gas (hetero-
fermentive) but after about 8 days of fermentation, most of the lactic acid bacteria are the
homofermentative(non-gasforming) and the microbiome is shifted due to increase in acidity
therefore among microorganisms contributing to sauerkraut production, Leuconostoc
mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus, and Enterococccus
become predominant in sauerkraut and influence the sensory (taste, smell) profile of the final
sauerkraut product (Singh, 2020).
The purpose of this lab report is to explain the process and results of producing sauerkraut
through fermentation. It will help us understand how fermentation enhances the quality and
safety of atsara.

Objectives: To produce a sauerkraut using locally sourced ingredients and following the
traditional recipe.

Ingredients:
1 whole cabbage
Salt
Knife
Mixing bowl
Clean jar

Methods:

Fig. 1. Wash the cabbage and remove the outer Fig. 2. Shred or slice the cabbage into
layer of the cabbage and cut into sections. smaller pieces.
Fig. 3. salt added to the shredded cabbage Fig. 4. Salted Shredded Cabbage

Fig. 5. Transfer the shredded cabbage into a clean container

Discussion:
As the fermentation process progressed, the microbial population and composition changed
dynamically, depending on the environmental conditions such as pH, salt concentration,
temperature, and oxygen availability. The initial stage of fermentation was dominated by
Leuconostoc species, which produced lactic acid and carbon dioxide from the sugars in the
cabbage. This lowered the pH and created an anaerobic environment, which favored the growth
of Lactobacillus species in the later stage of fermentation. Lactobacillus species further
converted the sugars and other organic compounds into lactic acid, acetic acid, ethanol, and other
metabolites, which contributed to the flavor, texture, and nutritional value of sauerkraut. The
final product had a pH of about 3, which inhibited the growth of spoilage and pathogenic
microorganisms.

Conclusion:
In this lab, we successfully produced sauerkraut by fermenting cabbage with salt for 11 days at
room temperature. We observed the changes in pH, weight, and appearance of the cabbage
during the fermentation process.

References:
1. Penas, Martinez-Villaluenga, & Frias. (2017). Sauerkraut: Production, Composition,
and Health Benefits.
ScienceDirect. https://www.sciencedirect.com/science/article/abs/pii/B978012802309

2. Singh. (2020). Canning food 3010 final lab.

Studocu. https://www.studocu.com/en-ca/document/university-of-manitoba/food-process-
1/canning-food-3010-final-lab/7406275