Method of making salt/free sauerkraut

Details Method of making salt/free sauerkraut Method of making salt/free sauerkraut

1990-11-13

1991-11-12

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426615, 426 61, A23B 710

Patent

active

050646621

ABSTRACT:
A method of preparing pickled cabbage by a fermentation process, typically in the absence of added salt, wherein the fermentation step of the process consists essentially of fermenting cabbage in the presence of a mixture of ethanol and an ingestible acid selected from the group consisting of acetic acid, lactic acid, malic acid, citric acid, and phosphoric acid, wherein the mixture adds between 25 and 45 osmoles to 100 pounds of cabbage. Similar processes in which part, rather than all, of the salt normally added during fermentation is replaced by the alcohol/acid mixture are also disclosed.

REFERENCES:
patent: 2899314 (1959-08-01), Rohrkaste
patent: 2960410 (1960-11-01), Rohrkaste
patent: 4614655 (1986-09-01), Hashino et al.
patent: 4828848 (1989-05-01), Owades

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