Small Business Ideas: Making and Selling Sauerkraut

A business that even women of advanced years can do. The idea for a small business is quite simple, and the products are in demand all year round. One of the few types of business in which the sale of finished products is guaranteed. Sauerkraut in our country has been popular for a long time. This is not only a delicious dish, but a storehouse of vitamins and other useful substances.

At the same time, it is quite suitable even for people who control their weight, as it is non-caloric. In winter, sauerkraut can be found on the table of almost every inhabitant of our country. But not everyone has the time and desire to cook cabbage.

This is especially true for residents of large cities, who find it easier to buy the required amount of sauerkraut for the table at the market or store, and not engage in pickling it. Therefore, if there is an opportunity to start sauerkraut for sale, why not try this type of money making.

Since the process of sauerkraut falls on the autumn period, it is necessary to prepare for it in advance. It will first be determined where and in what quantity fresh cabbage will be purchased. Then you need to draw up all the documents: register with the tax office as an individual entrepreneur and, of course, draw up documents confirming the quality of your products. Then choose a room where you will be engaged in production and purchase everything that is required for sauerkraut.

In this business, special attention must be paid to the container in which the kaputa fermentation process will take place. It is desirable that these were wooden tubs. You can also ferment cabbage in polyethylene containers if they are intended for food products. But in wooden tubs, cabbage will turn out tastier.

Before laying cabbage, wooden tubs must be thoroughly washed and soaked in water so that the tree is well saturated with water and does not take in the juice from salting. After everything else and steam. In poorly soaked tubs, cabbage can turn out to be rather dry. It is also necessary to purchase polyethylene food buckets for transporting cabbage for sale and food containers for small packaging for sale.

Seasonings that are planned to be used in the process of fermenting cabbage must be of high quality, table salt for pickling is not iodized. Iodized salt is not used in any type of canning and pickling of vegetables. During the preliminary work, it is necessary to look for places to sell your products: offer for sale in shops, cafes and canteens.

In order to acquire a large clientele for the future development of your business, it is not bad to enter the market with your products. It is best to ferment cabbage according to different recipes, because consumers have different tastes. Someone loves classic sauerkraut, someone with various additives: cranberries, lingonberries, apples or red beets. The number of customers and, of course, your income for the season will depend on how tasty the first batch of sauerkraut will be cooked.

Over time, you can expand your production and harvest not only cabbage, but also pickle cucumbers, as well as cook pickled apples. With the purchase price for fresh cabbage from farmers 5 rubles per kg and the cost of a kilogram of sauerkraut from 50 rubles to 160 rubles, you can calculate whether it is worth doing this type of business. Moreover, to receive income from this business idea, you can combine it with your main job and consider it as an additional type of income.

You won't believe how much unsold fresh cabbage is fed to livestock in peasant farms, where formic acid from www.urzol.ru/hcooh.shtml is also required to ferment colostrum when feeding calves. Let's help farmers by buying cabbage from them right on the spot, until it has risen in price (beneficial to you) or simply rotted in piles due to improper organization of the sale (beneficial to farmers). Everyone benefits from the processing of agricultural products.

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A step-by-step and detailed methodology will allow you to learn

The secrets of cooking sauerkraut and pickled cabbage!

Take just 2 minutes to read this page and…

Find out:

How to choose the right variety of cabbage for you !!!
(Sweetness, moisture, brittleness and even the presence of streaks! ..)

How to buy cabbage and choose a supplier!
(from 70% more output of finished products
+ saving up to 80%!!!)

How to organize the sale of finished products
in the markets of the Russian Federation!!!

Real opportunity to earn!

It will depend only on your personal desire and aspiration,
how much you earn on sauerkraut!

And if you don’t know the difference between the production of soft sauerkraut and crispy
and / or just want to learn how to cook sauerkraut and understand the nuances?

Or do you just want to learn about a new business and a 100% chance to make money?

Then my 18 years experience
useful to you!

And now I propose to meet!

Hello, I'm Ivantsov Matvey and I want to tell you my story of doing business, which I mastered a long time ago, and which brings me an excellent annual income!

Today I am a sauerkraut maker for myself and a director of my sauerkraut plant. I am engaged in setting up and debugging production equipment, working out suppliers, selling and even supervising the assembly of new technological lines, including the key area - the production of sauerkraut. Our cabbage in huge volumes goes abroad - where they love it very much for its unique taste. Our biggest buyers are the Japanese - oddly enough.

My personal hobby.

All my life I have loved sauerkraut with milk mushrooms and mashed potatoes, and almost 20 years ago my hobby became a business.

Everyone probably remembers those dashing years. There was no money in the country. I started looking for ways to make money - what I did well was sauerkraut. I started a small production in the garage. Then it was very difficult to find a supplier - and you had to buy cabbage in a vegetable warehouse - which, you see, is not very good for business. The quality of cabbage is very low. But then I didn't think about it. Cabbage and cabbage.

I sold it in plastic buckets and even plastic bags by weight in a retail store - "Spring".

Since this all started.

Of course, not everything worked out right away, in those years the Internet can be considered that there was no, there were only books and textbooks and our own experience. So I learned on my own, but from my own experience. And the first thing I had to face was the quality of the primary material - as I call it. The cabbage itself. She was blackened in places. Not homogeneous, with a bunch of veins and even defects from insects. Then I began to buy cabbage in the fall from summer residents - which did not improve the performance much. I had to go all the way! And I'll tell you my secret, and you won't have to go around corners looking for solutions.

But that is not all.

I did not immediately realize that sauerkraut is such a unique product - the only thing you can compare with is cheese! So many varieties. How many flavors? Cabbage with apples, tangerines, pineapples and classic varieties with cranberries and lingonberries and even on wine. Soft kale with lemon or crunchy kale with cranberries? With and without juice, season it all with mushrooms with potatoes or chanterelles with meat?

I'm already salivating.

Do you know that you can ferment not only white cabbage?

Kohlrabi and even Brussels kohlrabi, not to mention colored and broccoli - each type has its own distinctive taste, and of course cooking technologies to preserve shape, color and even unsurpassed aroma!

What kind of cabbage should be served with white wine?

The best chefs on the planet believe that soft sauerkraut with lemon juice and cheese Parmesano Reggiano is the best option but we can check!

Many do not distinguish pickled cabbage from sauerkraut - I will tell you what the difference is.

Kvashenye- the process of fermentation in an oxygen-free environment.

Pickling- soaking in marinade.

Sauerkraut is more difficult - but the taste of real sauerkraut is much better!

For proper fermentation, certain bacteria are needed, which in their natural environment are found on cabbage leaves, of course, if it is not treated with temperature. But what kind of microorganisms live there and in what quantities? Only practice can show this and help in cooking or ruin the whole batch. In the old fashioned way, we put it in a barrel or other large vessel for fermentation - we oppress (put it under oppression) and just wait until the microbiotic does its job either correctly (we succeeded) or not correctly (the whole batch will ferment). What microorganisms are responsible for what, how not to let everything go by itself, how to vary the taste of your cabbage when preparing a brine, how to get rid of unwanted microbes, and so on, so on, so on ...

The full step-by-step technique is provided in my manual!

You do not need to develop and invent methods, you just take and repeat MY success! Of course, not for nothing, because I don’t want to give away my experience just like that.

From simple recipes in 15 minutes to cabbage that has been cooking for several years!

And you will learn how to cook sauerkraut so that people do not understand what it is!

Many fear that making sauerkraut is a seasonal business.

This is true. Only now the cabbage ripening season in Turkey is slightly different from ours. There it is harvested throughout the year up to 6-7! once. And as a manufacturer, I buy ready-made cabbage of just the harvested crop, calibrated according to the size of the head and varieties. So the taste of the juice is revealed in full force. I will tell you exactly what varieties and ripening dates of heads of cabbage should be used in the manufacture, but what if you, as a beginner, do not have the opportunity to select a variety - but there is only a white head from a vegetable warehouse?

There is a secret- the youngest leaves are inside the head - as part of cooking for the family - I choose only young leaves, for this I have to unroll the head - of course - at home this is not a problem - because all the outer or sheath leaves can be used for soup or as an independent dish - but if Do you have a production of 20 tons per day? There shouldn't be leftovers!

It will cost a lot of money to dispose of them at the MSW warehouse - I will tell you how I do it.

Do you know that the core of a head of cabbage can serve as an individual dish in the right marinade?

In my business, there is no downtime even for rough stalks - I will tell you how to properly prepare a pickled appetizer from the cores of a head of cabbage! Which is rightfully appreciated by many.

Such an assortment of sauerkraut can be in your home!

But what if you can't afford to rent a whole farm? Or do you have no money to purchase the first 50 centners of cabbage to start your business?

I will help you! There are a couple of "secrets" - which allow you to produce sauerkraut, starting with small (2-3) assortments, but stable profits!

An interesting story of my friend, in 2004, when I already had a fairly solid business, and I could afford 3 apartments in the city center, my friend, let's call him Eugene, decided to do something like this! Since this was my friend, I could not refuse his request and told him everything I could about this rather profitable business!

His first production was in the kitchen - 9 basins, 2 items and that's it! I told him how to choose the right cabbage, how to produce and what is better in demand on the market, and also told him how to sell it. Having received the first profit, according to him, he understood how to make money, because his investments paid off with interest, he was even able to build a separate building for production in half a year, and then it went like clockwork! After all, sauerkraut is our national dish! Although it comes from Germany.

Of course, He invested all his income in expansion - and found his niche! This is what you have to do too!

Why am I not afraid of competitors, you ask?

Everything is very simple, I won’t give you my market, don’t even ask, but in your area, no one will take your market away from you!

After all, all you need to earn is 15 minutes of free time a day, at the first stage! And a little quick wit, but if you don't have it, or you don't know where to start - I'll explain it step by step in my course on DVD!

For example, this is how we chop cabbage

I'm not suggesting that you get super cabbage or super profit - I suggest you do it yourself!

In addition, preparation for the first steps will take you no more than 2 days this coming weekend - and then just wait!

According to my method, you can cook cabbage not only for sale! But also for your own consumption. I will tell you how to ferment cabbage all year round, regardless of the weather, inflation, and even market prices, and at the same time significantly save on ingredients!

I'm not going to tell you stupid methods of "put under the yoke and just wait"!! Everything is much easier!

Forget sour cabbage

Forget the agonizing hours
cooking and boiling

Everything you need
- this is my course and about 1 hour
free time
at first!

All producers of sauerkraut should be aware of how cabbage itself is grown in the fields, so did I at one time, I traveled to many cabbage farms, including Europe and the USA.

I even took part in the process of refining these "Plantations" in Europe and creating special varieties for my production!

The farm itself looks amazing. It occupies a huge space and brings a fabulous income. It is headed by only 1 person, his name is Evan, he manages the farm with his son and wife.

All beds are open - which allows you to maintain the temperature without the cost of heating and cooling.

Cleanliness on the farm is a guarantee of the health of their wards. Hygiene is organized at the highest level - after all, the yield of finished products, and, accordingly, the profit of the farm depends on the purity.

Ready cabbage leaving the farm goes for processing to another plant. There it is sorted by a variety of parameters and then enters the market.

It is interesting to listen to those who have already tried my method?

"Good afternoon! I am writing to you to say a huge thank you for the idea and your invaluable experience. I used to think about starting to sell sauerkraut, but somehow my hands did not reach, and one desire was not enough. When I saw your course, I ordered without hesitation.This is what I needed.All the information is placed on one course, you don’t have to look for anything, everything is ready.Following your recommendations, I started small, placed a mini-production in the country.Thank you, you are all great explained! The profitability of production has increased significantly. However, while I still sell all finished products through intermediaries, there is no time to organize a distribution network on my own. But still, my monthly income has become more than 80,000 rubles a month! Well, where else would I have earned such Thank you again for the idea and for your excellent plan, and in winter I can constantly replenish the supply of freshly fermented cabbage and delight my loved ones and children!

Elena Illarionova. Mari El Republic."

“Hello! My wife and I are pensioners, we live in the village. The pension is barely enough, and health no longer allows us to keep the farm. Somehow, my son brought your course from the city, he wanted to start producing sauerkraut for himself and for sale. , as it caught fire, it quickly cooled down. And my wife and I immediately became interested, carefully studied everything, calculated how many cabbages we could grow with it on the existing area and ferment - we decided to thoroughly approach the matter. We equipped the old barn for a temporary warehouse - and, was not! It turned out to be very exciting and quite within the power of us old people. Slowly, our cabbage began to be sold in the village, in the summer there is generally a huge demand (when summer residents come). Children from the city now come for a fresh "ration"! and decided to expand production. The son, looking at our example, volunteered to help, asking for a partner. So we want to use him to go on sale to the city. In the meantime, we are slowly putting aside for expansion, and we distribute everything that remains to children and grandchildren! Thank you and best wishes to your entire family!
Pavel Nikolaevich. Syzran region.

Do not forget that these are reviews of those who have already bought my course, otherwise how much you earn will depend only on YOU!

So what will I tell you?

1. Sauerkraut Technology!
2. Technologies for Cooking Pickled Cabbage!
3. Methods and techniques for selecting the bases and using spices when sauerkraut!
4. Unique steps of becoming a cabbage business!
5. Methods for selecting and sorting cabbage for the preparation of goods of various quality, from simple - 2nd class to Exclusive Elite products of the same type, which can be served in expensive restaurants as a decoration for foie gras and truffles.
6. Sales of finished products - A unique chapter, I will tell you what and how to do and what not to do ... How to sell more than you can grow? And how to get rid of the crop in the next three days!

+ As a bonus, I will attach a lot of old and not so old recipes for dishes that use sauerkraut!
(Fried, steamed, boiled and even dried sauerkraut can decorate and diversify your table)

and much more!

I guarantee you can!

And if not?

Well, if, suddenly, it doesn’t work out for you, you can GET ALL YOUR MONEY BACK!

This means 100% delivery guarantee and good printing of my course!

Now I would like to make you tempting offer! Especially for you, I will set an unprecedented price for this course!

Today your price will be LOWER!

Interested?

All this together with my GUARANTEES gives you that you:

• in this course you will learn only high-quality, proven in practice and in real business, knowledge and skills.
• By purchasing my course and starting a business, you risk absolutely nothing. Already after the first "arrival" you will recoup not only the cost of the purchased goods, but also the costs of knowledge. Speaking of costs...

How much do you think this course will cost? 10,000 rubles? 20,000 rubles?

You are NOT right, the price of my course is 4200 rubles!

But for YOU there is SPECIAL DISCOUNT!
Given this discounts course price unprecedentedly small
and is only 2690 rubles!

Agree, not such a big price for such a profitable business!

All you have to do is press a button!

And, perhaps, in a couple of years, having lunch in a trendy restaurant or sitting in the courtyard of your luxurious house, to the question "How do you earn so much money?" you will answer with confidence and pride: "I am running my own business!". After all, everything is achievable. Along with my tutorial.

Booking a course is easy.

For residents of Russia, it is possible to place an order by cash on delivery.

Of course, I won't send the disc myself - it's difficult for me, but the professional dispatch service will do it within 2 days from the moment of order! And send it to you by First Class.

I will say one thing - what can you afford to buy for 2690 rubles?

Cheap spinning or radio? A set of razors?

And imagine how many of the listed goods you will soon be able to buy by investing only 2690 rubles (the price of the course)!

For sauerkraut, white cabbage of mid-season, mid-late and late-ripening varieties is used - Late Moscow, Slava, Belarusian, Winter Gribovskaya, Gift, Snow White, etc. Early varieties of cabbage have loose heads and contain little sugar, so sauerkraut is of poor quality. Carrots are necessarily used as raw materials, and depending on the recipe, apples, cranberries, lingonberries, caraway seeds (seeds), bay leaves, sweet vegetable peppers, etc.

According to the method of preparation, sauerkraut is divided into:

shredded,

chopped,

head with shredded or chopped,

whole-headed, etc.

Each type of cabbage is prepared according to special recipes in accordance with the current technological instructions, but most often cabbage is sauerkraut with the addition of 3% carrots and 2% salt, and sometimes up to 8% apples, 0.05% cumin, 0.03% bay leaf, 2% cranberries and 2% lingonberries, depending on the recipe. Whole cabbage during pickling is poured with 4% brine. Sometimes, according to the recipe, cabbage is fermented with sweet vegetable peppers and carrots (or without it), table beets and carrots, etc.

The scheme for the production of sauerkraut includes stripping heads, removing the stalk, shredding or chopping cabbage, preparing auxiliary raw materials, packing and compacting (self-pressing or vacuum pressing), fermentation, storage, unloading and packaging.

Cabbage, stripped of green and damaged leaves, trimmed flush with the head of cabbage, after sorting by quality, is fed to a shredding machine, which shreds it into narrow strips no more than 5 mm wide, the particle size of chopped cabbage should be no more than 12 mm in the largest dimension. Cabbage is also fermented in whole heads or in the form of half-heads, as well as with a layer of shredded or chopped cabbage.

At the same time, carrots are prepared, which improve the taste, appearance and nutritional value of sauerkraut. Carrots are washed, peeled on root peelers, cleaned by hand, chopped into strips, columns or circles of certain sizes. Apples, cranberries, lingonberries, bay leaves (sorted and washed), cumin (cleaned from twigs and impurities), salt (sieved) are also prepared. Apples are laid whole or in halves or quarters without seed chambers.

At the bottom of the doshnik put clean cabbage leaves. Shredded cabbage, together with auxiliary materials, is loaded into a doshnik, leveled, tightly tamped and sprinkled with table salt in layers. Dense tamping contributes to the creation of anaerobic conditions during fermentation.

When using the leaven of pure cultures of lactic acid microorganisms, it is poured with a watering can on each layer of cabbage, placed in doshniks. For the preparation of starter cultures, non-gas-forming lactic acid bacteria and yeasts are used.

Pure cultures of microorganisms and yeasts are propagated separately. Cabbage broth, which is obtained by boiling fresh shredded cabbage in water, is used as a medium for obtaining sourdough. When the cabbage softens, the broth is filtered and added to the juice.

Cabbage loaded into the doshnik is covered with leaves with a layer of about 5 cm, and on top with plastic wrap or gauze, a pressure circle is applied, pressure is set with a screw press until juice appears.

The most promising is the non-damping method, in which losses are reduced and product quality is improved.

Sauerkraut is carried out in specialized box pallets with polyethylene liners with a capacity of 500 kg. A feature of the technology is the separation of fermentation and storage processes, which allows maintaining optimal temperature conditions for each of them. Prepared cabbage and auxiliary raw materials according to the recipe, as well as the starter of pure cultures of lactic acid bacteria, are loaded into containers with strong and dense polyethylene liners (200 microns thick). A container with cabbage is installed under the head of the vacuum unit, and air is sucked out of it using a vacuum pump, which is in the gaps between the pieces of vegetables and partially dissolved in the cell juice of the cabbage. The total volume occupied by cabbage is sharply reduced. The liner is tightly tied, leaving free space for the gases released during fermentation, and from above, in order to prevent air from entering from the outside, they are clamped with special clamps, consisting of two wooden planks fastened with bolts.

The containers are placed by loaders into the fermentation chamber and kept there at a temperature of 20-24°C for 3-4 days. Then, when the total acidity of the cabbage reaches 0.7-0.8%, the containers are transported to a storage room at a temperature of 0...+2°C, where it can be stored for several months. Before sale, sauerkraut is packaged in polyethylene film bags.

The fermentation process that occurs during sauerkraut includes three periods. In the first period there is an intensive reproduction of lactic acid bacteria; in the second - the accumulation of lactic acid - this is the main period of fermentation; in the third period, fermentation takes place.

In the first period, table salt causes plasmolysis of the cabbage cells and extracts the moisture contained in the cabbage. The extractive substances in the cells of the cabbage pass into the brine. During this fermentation period, the salt concentration in the brine is high and microorganisms cannot develop in it. As moisture is further released from the cabbage, the salt concentration in the brine decreases and conditions for microbiological processes are created. There is slight turbidity of the juice and strong gas formation caused by the activity of yeast, coli bacteria and other microorganisms. The resulting foam is removed, as it serves as a good environment for the development of foreign microorganisms. At the same time, lactic acid bacteria also begin to act, which gradually occupy a predominant position. The rate of fermentation, and hence the quality of the product, depends on the temperature. The most favorable temperature is 17-22°C. At lower temperatures, fermentation is slow, which degrades the quality of the finished product. Higher temperatures are also undesirable, as this will contribute to the development of extraneous microflora.

The beginning of reproduction of lactic acid bacteria ends the first stage of the process. This step should be carried out quickly so that the resulting lactic acid suppresses the development of foreign microorganisms as soon as possible.

The second period - the main fermentation - is characterized by the accumulation of lactic acid as a result of the decomposition of sugars.

The most favorable temperature for the second period of the process is also about 20°C, at which fermentation continues for 5-7 days. At this fermentation temperature, a relatively rapid development of lactic acid bacteria is ensured and side processes are inhibited. Sauerkraut is obtained with a lower content of alcohol and volatile acids, with a greater preservation of ascorbic acid.

Lactic acid fermentation stops when 1.5-2.0% lactic acid is formed in the product. The most pleasant to taste is cabbage with an acidity of 0.7-1.3%, containing 1.2-1.8% of salt.

The third period of the fermentation process is characterized by the fact that the accumulated lactic acid begins to suppress the activity of lactic acid bacteria. At the same time, under conditions of high acidity, molds and membranous yeasts develop well, which destroy lactic acid. To prevent their development, sauerkraut is stored at a temperature of 0 ... -2 ° C, using natural and artificial cold for this. Cabbage is stored in the same doshniks in which it was fermented, at a relative humidity of 90-95%, which significantly reduces the evaporation of moisture from the surface. The best are doshniks, the lower part of which is located in an artificially cooled basement.

Despite the wide variety of factory canned vegetables, home-made products are in high demand among consumers.

Pickled cucumbers, tomatoes, mushrooms - those dishes that are sure to be present on any holiday table.

The taste of such products is always higher than that of factory forgings.

Canning vegetables and fruits - for home business. It requires minimal start-up costs.

For the purchase of vegetables, glassware, devices for its sterilization, only 5-10 thousand rubles will be required.

Fruit and vegetable canning business

It can be:

• various salads,
• home treatment,
• homemade ketchup,
• salted tomatoes,
• cucumbers,
• mushrooms.

Some entrepreneurs can even preserve meat. A businessman should not be afraid to experiment. Members of his family and relatives will always be able to evaluate the quality and taste of home canned food.

Recipes for original preparations can be found on the Internet. Fortunately, today there are many culinary forums and groups on social networks where people willingly share their accumulated knowledge.

It is advisable to purchase raw materials for canning vegetables at home at small wholesale bases in your city.

As a rule, there are the lowest prices for agricultural products. If an entrepreneur has acquaintances or relatives living in the village, then he can buy vegetables directly from them.

As a rule, residents of rural areas sell crops at low selling prices. In addition, in this case, there is no doubt as a feedstock.

It is advisable to start your own canned vegetable business at the end of summer, when the prices for vegetables and fruits are the lowest..

To start your business in this direction, you will also need to purchase sugar, salt, as well as various spices.

An important step in organizing such a home business is the formation of a pricing policy.

The cost of canned vegetables can be set a little higher than factory-made ones.

However, products must remain accessible to consumers at various income levels.

How to start a fruit and vegetable canning business

In order for the vegetable canning business to be as profitable as possible, an entrepreneur needs to use several marketing channels for manufactured products.

It is advisable to open your outlet in the city market. In this case, the flow of buyers will be consistently high at any time of the year.

In addition, you should rent a small corner in one of the supermarkets.

You can sell products to end customers on social networks by creating several groups to sell your culinary masterpieces.

The advantage of a home-based vegetable canning business is the ability to expand it gradually.

When the entrepreneur's profit becomes consistently high, he will be able to engage in canning or freezing fruits and berries, making jams, marmalades, compotes, juices.

The profitability of such a business depends on many factors (pricing policy, production volumes, etc.).

Experienced chefs often manage to earn up to 100 thousand rubles from the sale of home preservation in one summer season.

You can get free business consultations in my VK group "

Sauerkraut, quality requirements for raw materials, recommended varieties of cabbage for processing, preparation of raw materials and containers

Sauerkraut is prepared in pickling stations, workshops that are equipped with mechanized production lines for the preparation of main and auxiliary raw materials, containers, preparation of brine, packaging of products before sale, equip premises for fermentation and storage of pickled products, mechanize loading and unloading operations as much as possible . All raw materials (cabbage, cucumbers, carrots, etc.) and components (salt, sourdough, etc.), spices and water used in the technological process for the production of pickled products must meet the requirements of applicable standards and specifications.

Sauerkraut is chopped (chopped) fresh white cabbage with the addition of salt and carrots, as well as other components (apples, cranberries, etc.) that improve its consumer properties, and subjected to a fermentation process.

Depending on the cooking methods, sauerkraut is prepared in the following types: shredded, chopped, headed with shredded, headed with chopped, whole.

In accordance with the recipes, pickling stations produce a wide range of shredded or chopped sauerkraut, for example, shredded or chopped without components, with carrots (3 ... 5%), with whole apples or apple slices (8%), with lingonberries or cranberries (2%), with cumin (0.05%), with carrots and sweet peppers (10%) and other ingredients.

When preparing cabbage for fermentation, the losses are, % of the mass: peeled fresh cabbage - 8, fresh carrots - 16, cranberries and lingonberries -10, fresh beets - no more than 20, sweet pepper -25, bay leaf -1, fresh apples, chopped slices or quarters - up to 16.

Production losses during short-term storage, as well as stripping and preparation of raw materials, fermentation of standard cabbage and unloading sauerkraut from doshniks, set no more than 20% of the mass of cabbage peeled and put into the doshnik.

Losses when cutting the stalk on the machine are 10.8%, and when cutting with a knife - 13% of the mass of stripped cabbage.

It is allowed to produce sauerkraut according to recipes taking into account national cuisine (Georgian, spicy, amateur, with plums, raisins, green leaves, etc.) for sale within the respective region or under a contract.

The technological process of preparing sauerkraut includes the following operations: preparation and grinding of raw materials; laying the crushed components according to the recipe into barrels (toppers, cemented containers); compaction of cabbage and the use of oppression; its fermentation and cooling.

Preparation of raw materials. It has been established that not every variety is suitable for processing,

White cabbage should contain: Sugars - not less than 4.7%, water-soluble solids - not less than 8.5, vitamin C - not less than 45 mg per 100 g. Heads should be uniform, preferably flat-round, medium in size, dense , well formed, with a shallow inner stalk, leaves without coarse venation, white in color, without purple pigment. For fermentation, not only medium-late, late varieties are used, but also first-generation hybrids, which are more resistant to diseases and pests, are more productive and, when processed, produce high-quality products, for example: Snow White, gift, glory, wintering, quartet, Moscow late, farm .

White cabbage intended for sauerkraut is served at the cleaning site, where the upper contaminated and green leaves are removed, and the stalk is cut flush with the head at the same time. Cleaned and weighed cabbage should be processed on the same day. The green leaves are washed and used to cover the top layer of shredded cabbage in doshniks.

When preparing cabbage, mechanization is widely used.

Peeled heads of cabbage are placed in containers and served on a shredding machine.

Cabbage is shredded on a shredding machine, ensuring uniform cutting into narrow (not wider than 5 mm) strips. Cabbage is chopped without large pieces of leaves, stemmed and coarse particles of the stalk.

When fermenting cabbage with a layer of shredded or chopped cabbage, you can cut it into halves. The mass of whole heads and halves should not exceed 0.8 kg.

Carrot roots are sorted by quality on inspection conveyors or sorting tables, removing all defective and foreign impurities, washed, peeled, rinsed, inspected and crushed. For washing root crops, paddle washers, universal washers or drum washers are used. With significant contamination, the roots are pre-soaked in containers.

Root crops are peeled mechanically on machines or in a steam-thermal way, and inspected and cleaned manually on an inspection roller conveyor, then rinsed under a shower at a water pressure of 0.2 ... 0.3 kPa.

Carrots are chopped or thinly cut into strips 3 ... 5 mm wide or slices no more than 3 mm thick and 5 ... 40 mm in diameter on Rhythm vegetable cutters, etc.

Sweet peppers are inspected on an inspection conveyor, washed in elevator or fan washing machines. The stalks and seeds are removed in a pepper seeding machine or by hand using conical tubes. After cleaning, the pepper is inspected and rinsed under the shower on the inspection conveyor, and then crushed on a cutting machine into strips 3-5 mm wide.

The apples are sorted on inspection conveyors, washed in washing machines or in running water baths, and then sorted. If apples cut into two or four parts are laid in cabbage, then the seed chamber must be removed. Sliced ​​apples before laying in cabbage are placed in a 2% salt solution to prevent browning.

Cranberries and lingonberries are sorted by quality, leaves, twigs and other impurities are removed, washed in clean water or under a shower at a pressure of not more than 0.5 kPa.

Table salt is freed from packaging, sieved and passed through a magnetic metal trap.

Stacking cabbage and components. Cabbage is peeled on the table , waste is removed using conveyors . Peeled heads of cabbage go to the shredding machine . Shredded cabbage falls on vibrating sieves, sifted and transferred to the conveyor , and the leaf plates remaining on the sieve, the stumps again go to the shredding or vegetable cutting machine. The dispenser distributes clean carrots cut on the root cutter. Salt is fed into shredded cabbage using a dispenser. Cabbage with carrots and salt from an inclined conveyor enters a reversible conveyor , and from it to receiving containers . The latter are installed on both sides of the reversing conveyor on platforms of commodity-lever scales equipped with contacts. After filling the container, the weighing platform , descending, turns on the contacts of the electric motor of the reversible conveyor, and it starts moving in the opposite direction, filling the second free container installed on the scales on the other side of the conveyor. The weighed container is delivered to the doshnik by an electric forklift . The loader's pusher pushes forward the casing of the container without a bottom, and the shredded cabbage falls into the doshnik, partially compacted. When filling the doshnik, the cabbage is leveled with tinned or wooden or stainless steel rakes with a long handle and compacted with rammers. The doshnik is filled with cabbage on a cone 1 m above the edges, then the cabbage is covered with clean leaves, plastic wrap or a boiled clean cloth.

When fermenting cabbage with a layer of shredded or chopped on the bottom of the doshnik, peeled heads are laid in one row, then each row is layered with shredded or chopped cabbage with a layer of 10 ... 15 cm, leveling and compacting it, and there should be no more than 50 whole heads or halves %.

When pickling whole cabbages, prepared heads of cabbage are placed in a doshnik or container on a cone so that its top is 50 cm higher than the upper edge of the doshnik. Then the heads of cabbage are covered with clean green leaves with a layer of at least 5 cm, a clean boiled cloth or plastic wrap is placed on top, filling it at the edges of the doshnik to a depth of 50 cm.

Cabbage seal. After laying the cabbage, chopped and mixed with all the components in accordance with the recipe, it is compacted into doshniks (tanks) by screw, water-salt or vacuum (non-pressure) methods.

At screw In this way, on top of the cabbage, a clean underpressure circle made of wooden boards with a thickness of at least 40 mm is placed on top of the cabbage in the tongue, covered with paraffin on the outside, racks and bars are installed, and with the help of screws the cabbage is pressed until the juice appears on top. In the future, regularly tightening the nuts of the oppression screw, they achieve the appearance of juice on top of the cabbage.

On whole cabbage, laid in a doshnik, first a circle is placed on top, and then poured with brine at a salt concentration of 40 g per 1 liter. The brine should cover the undergrowth circle with a layer of 3-5 cm.

At water-salt method after a two-hour self-compacting of the cabbage (10 ... 15 cm below the upper level of the doshnik), a polyethylene film 150 ... salt at the rate of 10 ... 12 kg per 10-ton container and gradually, as the cabbage settles (but not less than 20 cm from the upper edge of the doshnik), 500 ... 600 liters of tap water are poured, which tightly presses the film to the walls of the dosnik (tank), creating anaerobic conditions during the fermentation of cabbage and immersing the cabbage in the juice. Salt solution and film are used several times.

As a water-salt oppression, specially made pillows (chambers) made of rubberized fabric and other plastic materials can be used, corresponding in size and shape to the container used for fermentation . The chamber is installed on top of the container above a layer of cabbage and filled with brine or water through tubes located in its upper part.

The advantage of the water-salt press is that it is reliable and easy to operate, requires less labor and material costs, and reduces total losses by 5...7% compared to the screw press (oppression).

Vacuum The (pressureless) method of compacting cabbage is used in doshniks and containers with polyethylene liners previously laid in them. After filling them with shredded cabbage (50 cm above the upper edge), the products are leveled so that in the middle there is a depression 20 ... The fitting with a hose must be mounted in the leaf of the liner neck.

The neck is welded with a welding machine with an insert or sealed with a profile lock (shutter). A vacuum pump is connected to the fitting with a hose and air is gradually (in one step) pumped out: at a residual pressure of 7 kPa (50 mm of water column) for 5 ... 7 minutes; 13 (100) - 5...7; 20 (150) - 10; 26 (200) -10; 39 kPa (300 mm water column) - 10...15 min.

Vacuuming is carried out until the cabbage is completely compacted and juice appears on top. After that, a passport is attached to each doshnik, in which the number of the doshnik, the mass of cabbage with salt and components, the name of the sauerkraut and the name of the shift master are indicated.

cabbage fermentation. After compaction, shredded cabbage is fermented for 7...10 days. at a temperature of 18 ... 24 "C until the accumulation of 0.7% lactic acid. In the process of fermentation, the temperature and content of lactic acid are regularly determined, for which periodically from each doshnik at least at two points at a depth of 75 ... 100 and 150 ... 175 cm cabbage samples are taken along with the juice. Samples are combined into a medium sample and analyzed. To take samples of the brine during the fermentation of cabbage, a rigid hose perforated at the bottom must be lowered from the wall of the doshnik.

Lactic acid accumulates more vigorously at elevated temperatures. The accumulation of lactic acid up to 0.7%, i.e., to the minimum (normalized by the standard) value for sauerkraut, occurs at 21 ° C on the 5th day, at 11.5 ° C - between 10 ... 15 days, at 5.8 "C - between 15 ... 20 days, and at 2.5 "C - only on the 30th day of fermentation. It should be noted that the maximum content of lactic acid by the end of fermentation accumulates at the highest and lowest temperatures. At medium temperatures, the smallest amount of lactic acid is observed towards the end of fermentation due to the abundant development of microorganisms that consume lactic acid. Sauerkraut with a lactic acid content of 0.7...1.0% and the presence of unused sugars in it received the highest rating during the tasting.

Lactic acid accumulates most actively in the upper layer of cabbage juice both at high and low fermentation temperatures compared to juice taken from the thickness of cabbage.

Fermentation stages. In the process of fermentation, three (sometimes four, if the second is divided into two) stages are distinguished, characterized by the development of a diverse microflora.

initial stage characterized by abundant foaming. During this period, at pH 6.2, aerobic microorganisms begin to develop rapidly: yeast, rod-shaped bacteria, in particular bacteria of the intestinal group, gas and acid formers, various cocci, typical epiphytes. The development of such a mixed microflora, which releases various metabolic products and uses the residual amounts of oxygen in fermented cabbage, significantly affects the taste and smell of the finished product. At this time, small amounts of formic, acetic, succinic, propionic, lactic, butyric acids, ethyl alcohol are formed, carbon dioxide is released, and methane is released in negligible amounts.

First stage lasts 1...3 days. Aerobic microorganisms at the same time absorb oxygen and create conditions for the development of anaerobes.

Main stage begins with the development of heterofermentative lactic acid coccoid bacteria, which become dominant by the end of 2-3 days. The vital activity of this species determines the smell of benign cabbage. These bacteria have not only a high growth rate, but also rapid cell death. In addition to lactic acid, acetic acid, ethyl alcohol, esters, carbon dioxide, and mannitol are also formed (the presence of the latter gives the cabbage a bitter taste).

After 4-6 days of fermentation, the coccal form is replaced by homo-fermentative lactic acid bacterium. They provide the main fermentation process, since when fermenting carbohydrates, bacteria form only lactic acid. No other organic acids were found among the metabolites of this species. The most favorable temperatures for their development are 18...21 °C.

In the main stage of fermentation, the number of bacteria reaches many millions of cells per 1 cm 3 of brine. The content of lactic acid during this period reaches 1.5 ... 2.0%, which eliminates the bitter taste of cabbage. During this period, active vital activity of yeast is observed, accumulating up to 1% alcohol, which, when combined with acids, gives esters.

During this period, active vital activity of yeast is observed, accumulating up to 1% alcohol, which, when combined with acids, gives esters.

final stage fermentation is completed by the end of the fifth week. After the accumulation of 1.5–2.0% lactic acid, sugars and mannitol still remain, and heterofermentative lactic acid rod-shaped bacteria begin to predominate among microorganisms: mainly other aroma-forming species that are relatively weakly sensitive to the acidity of the medium and salt content. At this stage, pentosans are fermented, the concentration of lactic acid reaches 2.0-2.5%, the pH drops to 3.4-3.8, the ratio of acetic and lactic acids is 1:4. Along with lactic acid, sauerkraut contains 0.25% ethyl alcohol, mannitol, dextran and other products. Fermentation ends when all carbohydrates are consumed. On the surface of the cabbage during this period, yeast develops in the form of a film. The concentration of alcohol decreases due to the fact that this compound is used by other microorganisms as a source of carbohydrate, and, in addition, it reacts with organic acids, forming esters, which give a pleasant aroma to cabbage.

Under production conditions, fermentation is not carried out to the final stage, since the best taste properties of sauerkraut are noted at a lactic acid content of 0.7-1.3%, which meets the requirements of the standard for the first grade.

Cooling and storage. You can stop the fermentation process when sauerkraut has the best taste properties by lowering the temperature to 0 ... -1.2 ° C (first method). For this, barrels of sauerkraut (in the presence of 0.7 % lactic acid) from the fermentation department is transported to the storage department, to the cold chambers. When pickling cabbage in doshniks or cemented containers, the finished product is transferred to clean, prepared barrels, a capping bottom is inserted and brine is poured through the tongue hole, the tongue hole is closed and the barrels are transported to refrigerators.

The second method of cooling and storing fermented products is that they are rapidly cooled using artificial cold. In this case, refrigerant with a temperature of -8...-10 °C (calcium chloride solution), which is cooled from the compressor station, is supplied to the doshniks equipped with stainless steel coils located at the bottom and top of the doshnik. Within 2...5 days, the cabbage is cooled to -1...-2 "C, then it is stored without significant changes for up to 8 months.

In sour shops, where the doshniks are located in the basement, and their upper part is brought to the first floor, after the fermentation process is completed, sauerkraut is cooled with snow, bringing it into the basement and filling it with all the space between the doshniks. On top of the doshnik, snow is poured onto the underpressure circle and in frosty weather it is poured with water. In this case, a snow-ice cover is formed. Under these conditions, chilled cabbage is stored until spring.