2012/07/23 21:59
爸爸的傑作.
兩個星期前,爸爸去聽了講座(7月7日),學了這個.隔天爸爸就動手弄了.用飲用的水+海鹽+包菜、紅蘿蔔(切碎),醃製而成 Sauerkraut,叫泡菜嗎?原本1個星期後就可以收成.結果1個星期後,我們出門去了,回來後,忙著忙那.直到昨天爸爸才不怎麼有信心的打開玻璃罐 子,試試味道.
味道如何?第1次的作品,爸爸說酸酸苦苦.爸爸不太能接受.失敗了嗎?爸爸媽媽都沒吃過,不知道ㄟ.不過媽媽嘗後,覺得還可以.倒是有點酒味、醋味.
今天的媽媽大膽的嘗試,舀了兩大匙.午餐飯前吃了,哇!酸!不過還滿開胃的,配著飯吃.沒有事!(沒有感覺肚子不妥什麼的),也給你半茶匙的Sauerkraut juice喝,你不愛.
晚餐,媽媽又拿了兩大匙,開胃菜,也給你半茶匙juice,你聞了味道就不愛.不過還是給你灌著喝下了.
爸爸今晚再試了兩大匙.爸爸說還可以,只是酸了些.那麼這個第1次弄的Sauerkraut算成功嗎?
: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is not to be confused with coleslaw, which consists of fresh cabbage and may receive an acidic taste from vinegar. Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. Fully cured sauerkraut keeps for several months in an airtight container stored at or below 15 °C (60 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. German sauerkraut is often flavoured with juniper berries.
Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favours later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species, including L. brevis and L. plantarum, ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism.[1][2]
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