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.
The lactic acid is produced by fermentation. Lactic acid fermentation is the anaerobic microbial breakdown of sugar, yielding energy in the form of ATP and releasing various waste products, specifically lactic acid.In order for lactic acid fermentation to occur, you need a source of lactic acid bacteria, sugars and a completely anaerobic environment.Some major foods that depend on lactic acid bacteria include sauerkraut, yogurt and sourdough bread. In each case, the bacteria ferment the sugars into lactic acid.n order for lactic acid fermentation to occur, you need a source of lactic acid bacteria, sugars and a completely anaerobic environment. Some major foods that depend on lactic acid bacteria include sauerkraut, yogurt and sourdough bread. In each case, the bacteria ferment the sugars into lactic acid.