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' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. [4]
The fermentation should be done at 16-22 °C. The best temperature is 18-20 °C. A cabbage fermented at a lower temperature has a better fragrance.
“Fermenting cabbage like kimchi or sauerkraut helps to break down some of the previously mentioned complex sugars, making it easier to digest, resulting in less gas,” says MacLeod.
Fermented cabbage is good for the gut. Cabbage’s crispy texture makes it perfect for fermenting in a brine. Soaking cabbage in a salt brine encourages the growth of good bacteria, otherwise ...
Fermentation first arose more than 10,000 years ago, when the first known yogurt was (probably accidentally) created in North Africa, which paved the way for a crucial and healthy form of ...
Lettuce and cabbage were examined to determine the types of lactic acid bacteria that exist in the leaves. Different types of LAB will produce different types of silage fermentation, which is the fermentation of the leafy foliage. [19] Silage fermentation is an anaerobic reaction that reduces sugars to fermentation byproducts like lactic acid.
Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. Cabbage was most likely domesticated somewhere in Europe in ancient history before 1000 BC. Cabbage use in cuisine has been documented since Antiquity. [1] It was described as a table luxury in the Roman Empire. [2]
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