Sauerkraut

By Dayleon Murray

Type of bacteria used in the fermentation process.

Lactic-acid

Ingredients used directions for preparation.

Ingredients: salt, cabbage

Step: wash cabbage and shred it then add salt, and then put in jar

Time required to produce the food.

At least two weeks

Factors that influence the development of fermentation.

Temperature

Time

Chemical changes that take place.

The growth of bacteria

Effect of fermentation on the pH of the food product.

The ph drops below 4.5