WHAT HAPPENED TO THE CABBAGE DURING THE CABBAGE HARVEST?
During fermentation, cabbage interacts with lactobacilli, which circulate freely in the air, settle and grow on cabbage leaves. Thus, lactic acid and cabbage ferment into easily digestible products enriched with beneficial enzymes and bacteria.
The fermentation process is simple and takes only 2 weeks. First, the cabbage is finely chopped, then rubbed with salt and soaked in its own juice. After two days, the oxygen in the liquid runs out and the lactic acid bacteria release carbon dioxide, which starts the process of rapid reproduction of the beneficial bacteria.
Lactobacilli convert glucose and fructose into lactic acid. At this point the dish becomes acidic, conditions are created for an increase in the volume of beneficial bacteria. By the way, pathogens do not reproduce in this environment.
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