During this period of  canal mania , huge sums were invested in canal building, and although many schemes came to nothing, the canal system rapidly expanded to nearly 4,000 miles (over 6,400 kilometres) in length. Many rival canal companies were formed and competition was rampant.
Cabbage contains enough lactic acid bacteria in order to ferment and produce sauerkraut with salt alone. In order to obtain product of the highest quality all those bacteria strains must ferment in a certain sequence. This happens naturally as long as sauerkraut is fermented around 65Â° F (18Â° C).igher temperatures produce sauerkraut in 7-10 days but of the lesser quality. This creates such a fast fermentation that some types of lactic acid bacteria don't grow at all and less reaction take place inside what results in a less complex flavor. 1  Below 45.5Â° F (7.5Â° C) fermentation time is up to 6 months.
You can also make your own fermented pickles. If pickles aren't your thing, I also recommend sauerkraut to get those crucial probiotics. Packed with vitamins, minerals, and phytochemicals, sauerkraut can boost your immune system and help your digestive system.ortunately for people like my husband, kimchi isn't the only fermented vegetable. Pickles, sauerkraut, and other fermented foods also introduce probiotics to your gut to help balance microflora.