Sauerkrat -prepns contg meats esp salted pork - and sausages for increased shelf life

摘要

Sauerkraut is prepared by successively washing fermented cabbage, before cooking, with a fresh emulsion of lukewarm water and a fat. The pref. fats are fresh cream and nut oil. Goose fat may be used during the cooking. The sauerkraut may be used in products containing meats esp., salted pork and sausages. The acidity is completely neutralised, and off flavours resulting from the use of chemical fermentation accelerators are removed. Meats esp., pork and sausages retain their flavour longer in contact with the sauerkraut.