White cabbage, fermented

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. 

Knsznierewicz, B., Smiechowska, A., Bartoszek, A., Namiesnik, J. (2008). The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chemistry, 108, 853-861. 

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. 

White (common) cabbage Brassica oleracea convar. capitata var. capitata f.alba Brassicaceae Juicy succulent leaves are eaten raw in salads, or tire fermented (sauerkraut), steamed or cooked as a vegetable... 

Lactic acid fermentation has been used for mil-lenia for the production of sauerkraut (Fig. 17.7). It was also customary earlier to place the cabbage into acidified wine or vinegar. White cabbage heads are cut into 0.75-1.5 mm thick shreds, then mixed with salt at 1.8-2.5% by weight. The shreds are then packed into tanks of wood or reinforced concrete, coated with synthetics. After the shreds have been packed in layers, they are tamped and weighted down so that a layer of expressed brine juice covers the surface. The lactic acid fermentation initiated by starter cultures occurs spontaneously at 18-24 °C for... 

Sauerkrauts, widely consumed in many European countries and the USA, is one of the most studied examples of fermented vegetables. Usually, they are manufactured by spontaneous lactic fermentation of white cabbage (Brassica olereracea L. var. capitatd) (Di Cagno and Coda 2014). After removal of the core and outer leaves, fresh cabbages are shredded and mixed with salt, to obtain a final concentration of approximately 2% NaCl (wt/wt). The osmotic effect of NaCl leads to liquid release from the tissues. Cabbages are quickly surrounded by brine and covered with plastic sheeting draped over the tank to ensure air exclusion. Hetero-fermentative LAB contribute to realize anaerobic... 

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