Discussion
Dark discolouration of sauerkraut is most often associated with
Answer: D
Correct answer: Exposure of the kraut to air during fermentation
Air at the surface allows oxidation of the plant tissue and lets film yeasts and moulds grow, and both darken the kraut. Keeping the shredded cabbage below its own juice, weighted down and covered, is the whole of the remedy - and it is the same measure that keeps the fermentation anaerobic for the lactic acid bacteria.
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