Transcript Sauerkraut production

How to produce
Sauerkraut…???
Ralf Aurich
Sauerkraut Production
1 History
2 Contents
3 Production
3.1 Plantation
3.2 Preparation
3.3 Fermentation
3.4 Further Treatment
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Sauerkraut Production
1 History
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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
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Sauerkraut Production
famous Persons used it:
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the Romans
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Columbus for his
sailors
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Hypocritis against
overweight
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Sauerkraut Production
2 Contents of Sauerkraut
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Sauerkraut Production
very, very healthy food
 Finish researchers discovered, that it
prevents of cancer
 good for a diet
 ingredients:
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vitamins
minerals (iron, calcium)
trace elements
roughage
lactic acid
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Sauerkraut Production
3 Production
3.1 Plantation
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Sauerkraut Production
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important parameters:
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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
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Sauerkraut Production
Harvest
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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
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Sauerkraut Production
3.2 Preparation
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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
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Sauerkraut Production
cutting
 core has to be drilled out
 loose leaves are removed
 finely slicing
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3.3 Fermentation
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Sauerkraut Production
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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 22,5%
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adding of salt
Sauerkraut Production
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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
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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
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Sauerkraut Production
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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
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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
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Sauerkraut Production
3.4 Further Treatment
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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
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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
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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.
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Sauerkraut Production
Enjoy Sauerkraut with sausage and
potatoes, best food you can get!
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