Zoom in on microorganisms


© Nicole Catellier, Cinémanima inc.

From cabbage to sauerkraut!

Cabbage is naturally covered with a whole community of microorganisms, as are all living organisms. It is a subset of these microorganisms that develop and allow cabbage to be converted to sauerkraut.

Addition of salt to the cabbage mixture

Salt kills the undesirable bacteria and liquifies the cabbage. Microbial growth of the ferment can then proceed as it feeds on the nutrients expelled from the cabbage.

Lactic bacteria, which live naturally on the surface of the cabbage, are the cause of a first fermentation, which gives off some aromas and produces a light acidification. During the second fermentation, acidification inhibits undesirable bacterial growth while allowing the sauerkraut to be preserved much longer than the cabbage itself!