{"id":7357,"date":"2023-09-14T16:36:04","date_gmt":"2023-09-14T14:36:04","guid":{"rendered":"https:\/\/kockerols-gemuese.de\/?p=7357"},"modified":"2023-10-19T16:25:40","modified_gmt":"2023-10-19T14:25:40","slug":"wie-wird-weiskohl-zu-sauerkraut","status":"publish","type":"post","link":"https:\/\/kockerols-gemuese.de\/de\/wie-wird-weiskohl-zu-sauerkraut\/","title":{"rendered":"Wie wird Wei\u00dfkohl zu Sauerkraut?"},"content":{"rendered":"<p>Menschen werden sauer, wenn man sie \u00e4rgert. Muskeln werden sauer, wenn man zu hart trainiert. Aber wie wird Wei\u00dfkohl sauer und damit zu Sauerkraut? Bakterien spielen bei der Herstellung des ber\u00fchmten Krauts eine bedeutende Rolle. Um genau zu sein: Milchs\u00e4urebakterien. Denn Sauerkraut wird mit Hilfe der Milchs\u00e4ureg\u00e4rung hergestellt. Sie ist eine bei vielen V\u00f6lkern bekannte Methode zur Haltbarmachung von Gem\u00fcse. Voraussetzung ist ein kohlenhydrathaltiges (Zuckerbausteine enthaltendes) Lebensmittel, das unter Sauerstoffabschluss bei Temperaturen von 18-20 Grad Celsius zum G\u00e4ren gebracht wird.<\/p><p>Die Herstellung erfolgt heutzutage weitgehend industriell in gro\u00dfen Beh\u00e4ltern, aber auch zuhause k\u00f6nnte man Sauerkraut in Gro\u00dfmutters Steintopf herstellen. Und so funktioniert der nat\u00fcrliche, mikrobiologisch-chemische Prozess der Milchs\u00e4ureg\u00e4rung:<\/p><ul class=\"wp-block-list\"><li>Zuerst werden die \u00e4u\u00dferen Bl\u00e4tter und der Strunk entfernt. Dann schneidet man den Kopf in feine Streifen.<\/li>\n\n<li>Das so vorbereitete Wei\u00dfkraut wird zusammen mit 0,8 bis 1,8 Prozent Kochsalz vermischt, gepresst und in einem Beh\u00e4lter weitestgehend dicht abgeschlossen. Durch Pressen wird der Luftsauerstoff verdr\u00e4ngt, und der Zellsaft tritt aus.<\/li>\n\n<li>Die Lake, in der sich Kohlenhydrate befinden, ist ein gutes N\u00e4hrmedium f\u00fcr die nicht Sauerstoff liebenden Milchs\u00e4urebakterien. Sie sind im Kohl enthalten und wandeln die Zuckerbausteine bei f\u00fcr sie guten Lebensbedingungen in Milchs\u00e4ure um. Zwischen sechs Tagen und drei Wochen dauert dieser Prozess. W\u00e4hrend dieser G\u00e4rung bilden sich auch andere Stoffe wie zum Beispiel Essigs\u00e4ure oder Kohlendioxid.<\/li>\n\n<li>Andere Mikroorganismen wie etwa F\u00e4ulnisbazillen f\u00fchlen sich in diesem sauren und sauerstoffarmen Milieu weniger wohl und werden daher in ihrem Wachstum und in ihrer Aktivit\u00e4t gehemmt.<\/li>\n\n<li>W\u00e4hrend der G\u00e4rung entwickeln sich zunehmend Geruchs- und Geschmacksstoffe. Ein Milchs\u00e4uregehalt von etwa einem Prozent wird von den meisten Verbrauchern als angenehm mild und typisch s\u00e4uerlich empfunden.<\/li><\/ul><p>Quelle: CMA<\/p>","protected":false},"excerpt":{"rendered":"<p>People get upset when you annoy them. Muscles get sore when you train too hard. But how does white cabbage become sour and turn into sauerkraut? Bacteria play a significant role in the making of this famous dish. To be precise, it&#8217;s lactic acid bacteria. Sauerkraut is produced through the process of lactic acid fermentation, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":7995,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[146],"tags":[],"class_list":["post-7357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-tips"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How is white cabbage turned into &quot;Sauerkraut&quot;? - Kockerols<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kockerols-gemuese.de\/de\/wie-wird-weiskohl-zu-sauerkraut\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How is white cabbage turned into &quot;Sauerkraut&quot;? - Kockerols\" \/>\n<meta property=\"og:description\" content=\"People get upset when you annoy them. Muscles get sore when you train too hard. But how does white cabbage become sour and turn into sauerkraut? Bacteria play a significant role in the making of this famous dish. To be precise, it&#8217;s lactic acid bacteria. 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