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.