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.

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Author notes

1Supported by the College of Agricultural and Life Sciences and the Department of Food Science Sensory Evaluation Laboratory, University of Wisconsin-Madison.