Sauerkraut Juice

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. 

Some acids, from strongly acidic to weakly acidic, are stomach acid, lemon juice, vinegar, sauerkraut, and rainwater. Some bases, from strongly basic to weakly basic, are toilet-bowl cleaners, limestone, ammonia, antacids, baking soda, and egg whites. 

The Hydrogen Ion. It lias been recognized tliat titc sour taste of vinegar, lemon juice, sauerkraut, and similar natural materials is due to the hydrogen ion, H+ (a hydrogen atom with its electron removed , or, rather, the hydrated hydrogen iolt, (called hydroniurn ion). 

Substances which produce the hydrated hydrogen ion in aqueous solu tions are called acids Vinegar contains acetic acid, HC2H3O0 lemon juice contains citric acid, and sour milk and sauerkraut... 

Owwrwtoe.— In sour milk, Sauerkraut, fluids of muscular tissue, gastrio juice, aalira of diabetic patients. In the add liquor of etaroh-fectorien, in blood, urine, tears, bile, Ac. It is also a general product of putrefactive fermentation. The add contained in animal fluids is parabiotic acid (see p. 827). 

Criteria Sauerkrauts Cucumbers Olives Vegetable juices ... 

Selection criteria for starters that should be used in the fermentation of sauerkraut, cucumbers, olives and vegetable juices are compiled in Table 22.3. 

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... 

Rhubarb Rutabaga Sauerkraut Siring beans, gteen or wax Summer squash Tomatoes Tomato juice Turnips... 

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