Direct acidification of cabbage using acetic, citric, glucono-delta-lactone, or lactic acid was evaluated as a means of producing sauerkraut-like products. Direct acidification with citric acid gave the most acceptable product for incorporation into sauerkraut-containing foods, but none of the acids gave freshly-prepared products with sauerkraut-like flavor and odor. Sensory evaluations with laboratory panels showed that citric acid-acidified cabbage and naturally fermented sauerkraut were comparable when cooked with frankfurters or incorporated into a three-bean salad. Crisp texture and absence of strong odors were attributes of directly acidified cabbage that would be desirable for some applications of these products.
1Supported by the College of Agricultural and Life Sciences and the Department of Food Science Sensory Evaluation Laboratory, University of Wisconsin-Madison.