Cabbage fermentability

Acids and bases are determined by their properties. The word acid comes from the Latin word acidus, which means sour. For example, lemon juice tastes sour because it contains citric acid. Sauerkraut, another sour-tasting food, is cabbage fermented in lactic acid. In fact, sauer (pronounced almost exactly like the English word sour) in German means acid. Sour cream also has lactic acid in it. 

Cucumbers and cabbage fermented by lactobacilli are popular dishes in the central and eastern Europe. Sauerkraut is frequently consumed by low-income communities, especially in winter. Surprisingly, no cases of botulism have been linked to consumption of such products. This observation may be explained based on the results of studies carried out by Braconnier et al. (2003). The authors analyzed germination of spores of C. botulinum type A and B, as well as changes in spore counts, in mushroom, broccoli, and potato purees. The addition of mixtures containing L-cysteine, L-alanine, and sodium lactate to... 

Martinez-Villaluenga, C., Penas, E., Sidro, B., Dilate, M., Frias, J., Vidal-Valverde, C. (2012). White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages. IWT - Food Scierwe and Technology, 46, 77-83. 

A method is described that involves fermenting white cabbage with enzymes of microorganisms of lactic acid fermentation, and mixing with prepared tubers of Jerusalem artichoke. 

Figure 9.7 Development of the number of cells during different phases of the fermentation of cabbage (a) aerobic bacteria decrease because of lack of oxygen (b) fermentation starts immediately after a starter culture is added (hetero fermentation) (c) fermentation starts delayed, when no starter culture is added (homo fermentation) (Source Praeve et al., 1982)...

From these and other studies one must conclude that most fermented foods are not good sources of vitamin C. Exceptions would be fresh cabbage and other fermented vegetables that have not been desalted. 

Pediococcus Fermentation of cabbage to sauerkraut Lactic acid provides sour taste and extends shelf life Gives butterscotch aroma to some wines and beers Production of cheese and yogurt... 

Ethanethiol. Ethyl mercaptan mercaptoethane ethyl sulfhydrate thioethyl alcohol. C,H,S mol wt 62.13. C 38.66%, H 9.74%, S 51,60%. CH2CH,SH. Found in urine of rabbits after ingestion of cabbage. Is formed in vinous fermentation. Occurs in illuminating gas, in sour" natural gas of W. Texas in petroleum distillates from which it may be separated hy chemical or physical methods Thompson et al. Anal Chem. 27, 175 (1955). Frepn from sodium ethyl -sulfate and KSH Klason, Ber. 20, 3407 (1887) catalytically From ethanol and hydrogen sulfide Kramer. Reid. J. Am. Chem. Soc. 43, 880 (1921). Review on occurrence, prepn, properties and reactions E. Emmet Reid. Organic Chemis-... 

Let the jar sit in a well-ventilated space at room temperature. After a week, the cabbage will have fermented sufficiently to be eaten. 

Products and Uses Commonly indicated as a preservative and sequestrant (binds constituents that affect the final product s appearance, flavor or texture). In beverages (distilled alcoholic), beverages (fermented malt), cabbage (pickled). 

Fermentability using human fecal inoculum ranges from a high of 91% (cabbage) to a low of 0% (Maillard product) demonstrating the sensitivity of human microflora to different fiber sources. Fermentability of cellulose by human fecal microflora (23Z) is substantially less than rumen microflora (94%). The microflora in the human intestine may be more affected by fiber composition than rumen microflora. Work by Bryant (19) and Jeraci (11) leads to speculation that variation among inoculum sources in humans on a particular substrate could be greater than in other species. 

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