After reception, the cabbage leaves are once again removed and the cabbage stalks are mechanically removed. The cabbages are then cut into thin strips by a machine with special blades.   The cabbages is then placed in a vat and salt is added at a ratio of 1 for every 2% of fresh weight. The salt is used to facilitate the exudation of the constituent water of the vegetable, and it also forms a light brine which protects the cabbage from reacting with the air. The cabbage is then packed tightly and the vat is hermetically sealed to prevent any contact with oxygen. Conservation in the vat depends on the type of cabbage in question and its fermentation. Fermentation should take place at room temperature (16° to 18° max), between 15 days and 8 weeks. Once the cabbage has fermented in this way it will then keep in the vat for a period of one year.  The Magic of fermentation   Sauerkraut is thus merely cabbage which has been fundamentally transformed in relation to its appearance, taste and even its nutritional characteristics. This is done by means of natural lactic fermentation. This is without a doubt the most universal form of fermentation because it is also used for bread, olives, salting of meats and fish,... As the name indicates, it takes place by means of the build up of lactic acid in the food, which originates from the glucose of the glucides which make up the foodstuff. The food becomes more acidic, as the glucides progressively are transformed into lactic acid. Once the sauerkraut has obtained a sufficient degree of acidity, the product may then be conserved for several months thereafter in a hermetic packaging.   [ Home page ] [ Fabrication ] [ Transformation ] [ Harvesting ] [ Our company ] [ Recipes ] [ Our products ] [ New arrivals ] [ Contact ]   Route de Daubensand - 67230 Obenheim Tel: 03 88 98 31 05 - Fax: 03 88 98 36 18 E-mail : roger.karst@evc.net