Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

In conclusion, 0.5% salt significantly accelerated the maturation and improved the sensory quality of sauerkraut. The sensory quality of northeast sauerkraut fermented at 0.5% salt concentration was the best.
Source: Food Bioscience - Category: Food Science Source Type: research