Evaluation of Sauerkraut-Like Products From Direct-Acidification of Cabbage

Abstract

Direct acidification of cabbage using acetic, citric, glucono-delta-lactone, or lactic acid was evaluated as a means of producing sauerkraut-like products. Direct acidification with citric acid gave the most acceptable product for incorporation into sauerkraut-containing foods, but none of the acids gave freshly-prepared products with sauerkraut-like flavor and odor. Sensory evaluations with laboratory panels showed that citric acid-acidified cabbage and naturally fermented sauerkraut were comparable when cooked with frankfurters or incorporated into a three-bean salad. Crisp texture and absence of strong odors were attributes of directly acidified cabbage that would be desirable for some applications of these products.