Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
Did you know...
The Chinese fermentation jar, with a cover that fits into a water-filled moat to exclude air, has been in home use for over 2,000 years. – J.O. Mundt, J. L. Collins, and J. F. Darrow, Tennessee Farm Home Science Progress Report, July 19, 1976
—Pickl-It, The New Chinese Fermentation Jar
I am so pleased with your products. My fermentation has improved so much. No more disappointment that it turns moldy or spoilt.
—Luciana - Singapore