Production of Sauerkraut,
“classic versus biodynamic"
In this project the differences in the fermentation between classic and bio-dinamic
(organic) cultivated cabbages are examined. Much has been of the advantages to
helth by eating bio-dinamic foods. This idea stimulated me to investigate if
there were measurable differences between cabbages grown in a biodynamic way
and those „mass producted” using pesticides. The procedure involves monitoring
the fermentation of the two kinds of cabbages: dry mass, ash mass, temperature,
pH, lactic acid production, population count, vitamin C contrencation and viscosity.
The bio-dynamical cabbage had more dry mass and ash mass. The bio-dinamical fermentation
had a higher temperature, a faster decline an pH, a higher yield of lactic acid,
a fester production of vitamin C and a lower viscosity. The viscosity is probably
lower because there are fewer waste products formed because the undresired bacteria
die faster decline in pH. All of the results point in the same direction: thefermentation
from the bio-dinamical cabbage is faster and better of qality. This results in
bio-dinamical sauerkraut with a better flavour. The results also suggest that
this protocol could be used to investigate the quality of various other foods
suitable for fermentation.
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