FERMENTED CABBAGE PRODUCTION METHOD Russian patent published in 2016 - IPC A23L19/00 

FIELD: food industry.

SUBSTANCE: fermented cabbage production method involves raw materials preparation, cut vegetables placement into vessels, pouring with culinary salt brine, maintenance for fermentation, packaging into consumer containers filled with brine; the following components are used at the following weight ratio: cabbages - 57.43-61.75%; carrots - 4.36-5%; salt - 1.85-2.43%; sugar - 0.6-0.78%; water - 30.04-35%. Fermentation is first performed during 48-72 hours at a temperature of 22-26°C in sauerkraut vats with volume equal to 200-2000 l, with uniform superficial pressure with a weight equal to 13-16% of the loaded mixture, then - during 12-48 hours at a temperature of 1-4°C in consumer containers with volume equal to 1-30 l; one introduces into the filling brine a direct introduction starter i.e. Lb. Plantarum in an amount of 8.5*10⁷-8.5*10¹⁰ CFU per 1 kg of the vegetable mixture.

EFFECT: invention allows to enhance the ready product quality, reduce labour intensity of the fermentation process as well as increase storage life of the ready product.

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