Discussion
Sauerkraut is normally fermented at a temperature of about
Answer: A
Correct answer: Eighteen to twenty two degrees Celsius
The range is chosen for the microbial succession rather than for speed. Too cool and the fermentation drags, giving spoilage organisms time; too warm and later species dominate from the start, giving a harsher product. Around twenty degrees the succession proceeds in order and the flavour develops fully.
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