ABSTRACT

Sauerkraut or kraut is prepared from sound, well-matured heads of the cabbage plant (Brassica oleracea var. capitata L.) which have been properly trimmed and cut; to which salt (2 to 3%) is added and which is cured by natural fermentation. The finished product contains not less than 1 1/2% of acid, expressed as lactic acid. The product may be canned by processing sufficiently by heat to assure preservation in hermetically sealed containers, or if may be packaged in sealed containers and preserved with or without the addition of benzoate of soda or any other ingredient approved by the FDA (1).