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...
Fermented sweet peppers (torshi felfel) are produced in west Asia and Africa.
I’ve tried just about everything from bowls to canning jars with screw-on lids. It either turned moldy, or ran all over the counter, down my cabinets, on my floor. What a mess! Pickl-It makes it so simple, that I just wanted to thank you.