Sauerkraut, Cost Benefit Analysis, Fermentation, Heat Transfer, Bacteria.
the sauerkraut process, as it creates 2 moles of lactic acid for every mole of glucose, producing a great deal of the acidity that gives sauerkraut its signature tang. These lactobacilli will continue to create more and more lactic acid in the solution until its pH reaches 3.6, at which point they