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How to produce Sauerkraut…???
Ralf Aurich
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Sauerkraut Production
1 History 2 Contents 3 Production 3.1 Plantation 3.2 Preparation 3.3 Fermentation 3.4 Further Treatment Ralf Aurich Processing Lines
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Sauerkraut Production
1 History Ralf Aurich Processing Lines
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Sauerkraut Production
meaning for healthy food is known for thousands of years Sauerkraut is not from Germany…sorry! but we love it! probably developed in China during the construction of the Chinese Wall brought through settlement to Europe in 15th century made in a monastery later sailors used it against scurvy Ralf Aurich Processing Lines
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Sauerkraut Production
famous Persons used it: the Romans Columbus for his sailors Hypocritis against overweight Ralf Aurich Processing Lines
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Sauerkraut Production
2 Contents of Sauerkraut Ralf Aurich Processing Lines
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Sauerkraut Production
very, very healthy food Finish researchers discovered, that it prevents of cancer good for a diet ingredients: vitamins minerals (iron, calcium) trace elements roughage lactic acid Ralf Aurich Processing Lines
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Sauerkraut Production
3.1 Plantation Ralf Aurich Processing Lines
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Sauerkraut Production
important parameters: choice of species method of cultivation time of harvesting large cabbages are needed (5-12kg) seedlings are planted in hot houses then planted outside in march/may harvest: august to november Ralf Aurich Processing Lines
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Sauerkraut Production
Harvest cabbage is harvested manually cleaned carefully, loaded onto carts rough product is then supplied to the producers of Sauerkraut Plantations all over Germany, no special region Ralf Aurich Processing Lines
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Sauerkraut Production
3.2 Preparation Ralf Aurich Processing Lines
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Sauerkraut Production
reception and unloading cabbage is thoroughly checked external visual checks and internal values are also carefully inspected, registered in a protocol cabbage is then transported to the hall on a large conveyor belt Ralf Aurich Processing Lines
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Sauerkraut Production
cutting core has to be drilled out loose leaves are removed finely slicing Ralf Aurich Processing Lines
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Sauerkraut Production
3.3 Fermentation Ralf Aurich Processing Lines
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Sauerkraut Production
Lactic acid bacteria are the primary group of organisms involved in sauerkraut fermentation Shredded cabbage is placed in a jar and salt is added to a final concentration of 2-2,5% adding of salt Ralf Aurich Processing Lines
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Sauerkraut Production
The principle function of salt is to withdraw juice from the cabbage to get a more favourable environment for development of the desired bacteria In the manufacture of sauerkraut, dry salt is added at the rate if 1 to 1.5 kg per 50kg cabbage (2 to 3%) It is essential to use pure salt since salts with added alkali may neutralise the acid Ralf Aurich Processing Lines
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Sauerkraut Production
sugar contained in the cabbage is converted to lactic acid lactic acid fermentation According to the rule, cabbage requires approximately 20 days at room temperature of 20°C before fermentation is completed and the resulting sauerkraut is produced Ralf Aurich Processing Lines
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Sauerkraut Production
to produce sauerkraut of consistent quality, starter cultures (similar to those used in the dairy industry) are recommended starter cultures ensure consistency between batches, they speed up the fermentation process it is possible to use the juice from a previous kraut fermentation as a starter culture for subsequent fermentations Ralf Aurich Processing Lines
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Sauerkraut Production
emptying the silo once the fermentation is completed, the pressure is removed and the sauerkraut is lifted out of the silo by a crane and then filled into smaller containers for further treatment Ralf Aurich Processing Lines
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Sauerkraut Production
3.4 Further Treatment Ralf Aurich Processing Lines
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Sauerkraut Production
Packing The raw or cooked sauerkraut is packed into pouches of 500 g or 750 g Each pouch is checked individually with regard to its weight The loose sauerkraut is packed in 5kg, 10 kg or 25kg buckets Ralf Aurich Processing Lines
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Sauerkraut Production
Pasteurisation after the weight is checked, all the pouches are pasteurised by continuous pasteurisation machines these facilities heat the goods up rapidly and chill them again quickly in a single operation, thereby preserving the precious ingredients Ralf Aurich Processing Lines
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Sauerkraut Production
Packing in containers for transport the pouches are checked individually for tightness and for the correctly-declared contents packed in containers for transport. Ralf Aurich Processing Lines
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Sauerkraut Production
Enjoy Sauerkraut with sausage and potatoes, best food you can get! Ralf Aurich Processing Lines
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