How to produce Sauerkraut

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How to produce Sauerkraut???

• Ralf Aurich

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Sauerkraut Production

• 1 History
• 2 Contents
• 3 Production
• 3.1 Plantation
• 3.2 Preparation
• 3.3 Fermentation
• 3.4 Further Treatment

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Sauerkraut Production

• 1 History

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Sauerkraut Production

• meaning for healthy food is known for thousands
  of years
• Sauerkraut is not from Germanysorry! but we love
  it!
• probably developed in China during the
  construction of the Chinese Wall
• brought through settlement to Europe
• in 15th century made in a monastery
• later sailors used it against scurvy

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Sauerkraut Production

• famous Persons used it
• the Romans
• Columbus for his sailors
• Hypocritis against overweight

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Sauerkraut Production

• 2 Contents of Sauerkraut

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Sauerkraut Production

• very, very healthy food
• Finish researchers discovered, that it prevents
  of cancer
• good for a diet
• ingredients
• vitamins
• minerals (iron, calcium)
• trace elements
• roughage
• lactic acid

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Sauerkraut Production

• 3 Production
• 3.1 Plantation

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Sauerkraut Production

• important parameters
• choice of species
• method of cultivation
• time of harvesting
• large cabbages are needed (5-12kg)
• seedlings are planted in hot houses
• then planted outside in march/may
• harvest august to november

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Sauerkraut Production

• Harvest
• cabbage is harvested manually
• cleaned carefully, loaded onto carts
• rough product is then supplied to the producers
  of Sauerkraut
• Plantations all over Germany, no special region

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Sauerkraut Production

• 3.2 Preparation

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Sauerkraut Production

• reception and unloading
• cabbage is thoroughly checked
• external visual checks and internal values are
  also carefully inspected, registered in a
  protocol
• cabbage is then transported to the hall on a
  large conveyor belt

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Sauerkraut Production

• cutting
• core has to be drilled out
• loose leaves are removed
• finely slicing

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Sauerkraut Production

• 3.3 Fermentation

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Sauerkraut Production

• Lactic acid bacteria are the primary group of
  organisms involved in sauerkraut fermentation
• Shredded cabbage is placed in a jar and salt is
  added to a final concentration of 2-2,5

adding of salt
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Sauerkraut Production

• The principle function of salt is to withdraw
  juice from the cabbage to get a more favourable
  environment for development of the desired
  bacteria
• In the manufacture of sauerkraut, dry salt is
  added at the rate if 1 to 1.5 kg per 50kg cabbage
  (2 to 3)
• It is essential to use pure salt since salts with
  added alkali may neutralise the acid

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Sauerkraut Production

• sugar contained in the cabbage is converted to
  lactic acid ? lactic acid fermentation

• According to the rule, cabbage requires
  approximately 20 days at room temperature of 20C
  before fermentation is completed and the
  resulting sauerkraut is produced

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Sauerkraut Production

• to produce sauerkraut of consistent quality,
  starter cultures (similar to those used in the
  dairy industry) are recommended
• starter cultures ensure consistency between
  batches, they speed up the fermentation process
• it is possible to use the juice from a previous
  kraut fermentation as a starter culture for
  subsequent fermentations

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Sauerkraut Production

• emptying the silo
• once the fermentation is completed, the pressure
  is removed and the sauerkraut is lifted out of
  the silo by a crane and then filled into smaller
  containers for further treatment

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Sauerkraut Production

• 3.4 Further Treatment

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Sauerkraut Production

• Packing
• The raw or cooked sauerkraut is packed into
  pouches of 500 g or 750 g
• Each pouch is checked individually with regard to
  its weight
• The loose sauerkraut is packed in 5kg, 10 kg or
  25kg buckets

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Sauerkraut Production

• Pasteurisation
• after the weight is checked, all the pouches are
  pasteurised by continuous pasteurisation machines

• these facilities heat the goods up rapidly and
  chill them again quickly in a single operation,
  thereby preserving the precious ingredients

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Sauerkraut Production

• Packing in containers for transport
• the pouches are checked individually for
  tightness and for the correctly-declared contents
• packed in containers for transport.

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Sauerkraut Production

• Enjoy Sauerkraut with sausage and potatoes, best
  food you can get!