the decrease of the pH in sauerkraut is due to the succession of lactic and acetic acid microorganisms that grow on the brine solution making it acidic.
pH=6,4
The pH of tomato ketchup is 3.85
We can use a pH paper.
The optimum pH of lactase is pH = 6.5.
pH is related to the activity of ions H+ in a solution. A pH under 7 is acidic, pH=7 is neutral and a pH over 7 is basic.
kapusta
Lactobacillus species
They become delicious saurkraut.
They become delicious saurkraut.
saurkraut and mustard
Pork and Saurkraut. Pork and Saurkraut. Some people eat black eyed peas.
Lactic acid bacteria.
1 cup of cooked sauerkraut has about 27 calories.
Yes it does that"s what makes your mouth watery and sour from the saurerkraut.
I'd say Germany (because of Saurkraut), then Russia.
I am very sorry, but I honestly do not know. I would guess that it takes a lot of shredded cabbage, but it is your saurkraut, so I would put however much you think that it needs. Have fun making your saurkraut!
Making saurkraut is a lactic acid fermentation.