Optimise the Flavour of Homemade Sauerkraut with More Bacteria
Before you read on, we need to be honest and upfront with this article. By the time you will have finished this article, you will have the cheat code. We have delved deep into the most recent scientific research (published in March 2023) to give you the definitive guide for how to make your kraut taste the best. So if you want to discover how to optimise the flavour of homemade sauerkraut, read on!
From this you will have the power to make the most delicious fermented cabbage on the planet. So, if you are going to any sauerkraut festivals and entering a kraut for contest, you will want to read this article!
Beautiful Fermentation!
Fermentation, the magical process that takes a humble head of cabbage, transforming it into a tangy, vitamin-packed powerhouse. But this journey is more than just magic; it’s science. Notably, the method of fermentation and the types of bacteria used can make a significant difference to the taste, aroma, and nutritional profile of your homemade sauerkraut. This article draws upon some of the most recent research investigating these factors.
The full article is available at the following link and was published in the Journal ‘Foods’ in March 2023.
So let’s delve into the fascinating details of this process and understand its implications for home fermenters.
A Study in Sauerkraut: Four Types, Four Stories
Research into sauerkraut fermentation methods shows an intriguing diversity in outcomes. The study involved four different fermentation processes. Some batches relied on natural fermentation, others used added bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides, and some experimented with mixed bacterial cultures. Each of these methods imparted unique characteristics to the final product, hinting at the fascinating possibilities available to home fermenters.
What is Lactobacillus plantarum? And Why is it Good For Us?
L. Planatarum is a probiotic bacterium that plays an important role in gut health. A recent study investigated the effects of Lactobacillus plantarum on seasonal and avian influenza viruses. The results revealed that Lactobacillus plantarum strains inhibited viral replication in mouse lungs, reduced the size of virus plaques, and increased the survival rates of infected mice. These findings suggest that dietary supplementation of Lactobacillus plantarum probiotics may provide health benefits against influenza, potentially aiding the body’s immune response.
What is Leuconostoc mesenteroides? And Why is it Good For Us?
Leuconostoc mesenteroides is another beneficial bacterium found in the human gut. It has been identified as having antioxidant properties and is capable of producing short-chain fatty acids beneficial to gut health. A recent study found that Leuconostoc mesenteroides may protect against abdominal obesity. It has been shown to reduce the growth of abdominal fat mass, suggesting it could play a role as a potential intervention for obesity-related diseases.
Balancing Act: Flavour Profiles and Bacteria
Unraveling the Mystery of Sourness
The pH or acidity level of the sauerkraut plays a crucial role in determining its flavour. The study found that naturally fermented sauerkraut was less sour than its counterparts fermented with additional bacteria. For those who prefer a less tart, milder flavour, natural fermentation may be the most suitable method.
When sauerkraut undergoes natural fermentation, it’s typically only the naturally occurring bacteria on the cabbage, such as Lactobacillus involved. These bacteria produce a sufficient amount of lactic acid to prevent the growth of harmful bacteria. This is what helps ensure the sauerkraut is safe to consume. However, the acidity might not be as high as when additional bacteria are introduced.
With additional bacteria, these organisms can produce more lactic acid, leading to a lower pH (higher acidity) and greater sourness. The quantity and type of bacteria added, along with fermentation time, can all contribute to the ultimate pH and flavour of the final product.
Obviously some people may prefer the more sour taste resulting from the addition of extra bacteria, but this is personal. And can vary greatly among different individuals. Therefore, for those who prefer a milder, less tart flavour, sauerkraut fermented naturally without the addition of extra bacteria might be more appealing.
The Bacterial Symphony
The research showed that natural fermentation led to a sauerkraut with less microbial diversity. While the mixed bacteria method cultivated a more varied environment.
The flavour and texture of your homemade sauerkraut heavily depend on the types of bacteria at work. Using just the natural bacteria on cabbage gives you a straightforward, tangy sauerkraut. It’s an easy and less complicated method.
However, adding a mix of different bacteria can create a more interesting flavour profile. These varied bacteria each bring something unique to the table, resulting in a complex, rich-tasting sauerkraut. It can make your homemade sauerkraut a real treat for the taste buds.
But remember, more bacteria types means you’ll need to keep a closer eye on your ferment. This is important to make sure only the good guys are growing.
A Deep Dive into Nutrition – More Than Just Flavour
Amino Acids and Their Role
For those who value their sauerkraut as a protein source, the research has good news. The presence of added bacteria during fermentation was found to result in a higher concentration of free amino acids. This all came from the breakdown of cabbage proteins.
Organic Acids: More Than Just Flavour
The study also identified the presence of organic acids in the sauerkraut batches, particularly lactic acid. But these organic acids do more than just add to the flavour profile. They also aid in preservation and promote gut health, thus enhancing the wellbeing benefits of your homemade sauerkraut.
The Olfactory Journey
A key aspect of the enjoyment of food is its aroma, and sauerkraut is no exception. The research identified as many as 88 different compounds across the sauerkraut samples. This demonstrates the potential for a diverse and enjoyable aroma profile in homemade sauerkraut.
Implications for Home Fermenters: Freedom to Experiment
All these findings lead to one clear conclusion: the art of fermenting sauerkraut offers a wide array of possibilities. As a home fermenter, you are in the driving seat. You can experiment with different methods and types of bacteria. This will allow you to create a sauerkraut that perfectly matches your taste, texture, and health preferences.
So How Can you Add More Bacteria to Your Kraut?
Adding different bacteria to your ferment can be accomplished through a few methods:
- Use of Starter Cultures: You can purchase commercial starter cultures which contain a variety of specific bacteria. These are typically added to the cabbage mix before fermentation begins.
- Adding Fermented Juices: Adding a bit of juice from a previous vegetable ferment (including sauerkraut) helps introduce other beneficial bacteria to your ferment. This is often referred to as ‘backslopping’.
- Use of Fermented Dairy Products: Some home fermenters use whey (the liquid part of yogurt) to kickstart their fermentation. The whey contains a variety of lactic acid bacteria which can help to get the fermentation process started.
- Mixed Vegetable Fermentation: Incorporating different types of vegetables in your sauerkraut can introduce a wider range of bacteria. Adding grated carrots, radishes, onions or beetroot to your cabbage can contribute their unique sets of bacteria to the mix.
While diversifying bacteria can enrich the taste and texture of your sauerkraut. It also requires close monitoring to ensure only beneficial bacteria thrive. Always ensure your fermentation jar and utensils are clean, and your cabbage stays submerged under the brine. This will ensure you create an anaerobic environment favourable for the good bacteria and unfavourable for the bad ones.
The World (or Cabbage) Is Your Oyster
The science of fermentation is complex and intriguing, as evidenced by the diverse outcomes seen in the research. When you choose to embark on your fermentation journey, you are not just creating food! No, you’re engaging in a fascinating scientific experiment that can be tailored to your tastes and nutritional needs.
So start your fermentation adventure today and create a homemade sauerkraut that’s perfectly suited to you! After all, it’s a perfect blend of science, nutrition, and gourmet discovery. And now you know how to optimise the flavour of homemade sauerkraut.
Further Ideas for Fermenting
If you want to ferment something, but don’t fancy cabbage, then check out these two handy guides for what fruit and vegetables can be fermented:
The Ultimate Guide to Fermenting Vegetables at Home
Ferment Fruit at Home, Creating Gut Boosting Superfoods