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The process is called fermentation or fermentation process. The bacteria multiply all by themselves. Thousands of years ago, people used this method to preserve their vegetables longer. In fact, it is believed that the first sauerkraut was produced by the Chinese. Crazy, right? After all, sauerkraut is known all over the world today as a typical German dish. It's not for nothing that the Germans are called the "Krauts".
The base of sauerkraut is very finely chopped white cabbage mixed with salt. By nature, cabbage carries a number of bacteria. In order for them to do their job, the cabbage must be put under a lot of pressure. This destroys the cell walls and allows water and air to escape.
This is how the fermentation process begins: the bacteria consume the oxygen that is still present and produce lactic acid in the process. The lactic acid also gives the white cabbage its typical sour taste. Harmful bacteria and fungi do not feel comfortable in this acidic environment. Their development is suppressed, which among other things prevents the formation of mould.
For the production of sauerkraut a so-called fermentation pot made of clay is often used. This exerts the pressure on the cabbage necessary for fermentation. But even without this pot you can easily make sauerkraut yourself.