| dc.contributor.author | Lent, Hope | |
| dc.contributor.author | Stinton, Sam | |
| dc.date.accessioned | 2024-04-29T19:06:02Z | |
| dc.date.available | 2024-04-29T19:06:02Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85220 | |
| dc.description.abstract | To test the effects of salt concentration
on sauerkraut production ( Fig. 1, eq. 1 ),
we varied salt in cabbage the
fermenting it for 10 days. We found
that higher salt content accelerated the
fermentation process but didn’t
significantly affect sauerkraut
fermentation ( Figs. 3 5). | en_US |
| dc.description.sponsorship | College of Science, Technology, Engineering, Mathematics and Management | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Wisconsin--Stout | en_US |
| dc.title | Salt affects the pH of Fermented Sauerkraut | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
