ABSTRACT
The main aim of this study was to produce sauerkraut from locally grown cabbage (Brassica oleracea). The cabbage was bought from a vendor of fresh fruits and vegetables. This was put in food grade container and transported to microbiology laboratory. It was washed and then shredded to 3-4mm and divided into three parts and placed into three separate airtight containers. The sauerkraut was analyzed for pH, at 2 days interval. A descriptive sensory panel used a point Hedonic scale to rate the flavor, colour, taste, appearance and overall acceptability of the sauerkraut samples. One container was inoculated with a starter culture of Lactobacillus plantarum but the other containers were not inoculated. Salt (2.2g) was added to sauerkraut and kept for fermentation for 2 weeks. It was observed that the pH decreased with increased fermentation time. Microbiological and chemical analysis of the sauerkraut during 2 weeks fermentation period, showed bacterial count of 6.7×102 cfu/gm of day 2 fermentation to 8.3 x 102 cfu/gm of day 4 fermentation these decreased to 2.6×103 cfu/ml of day 6, 3.8 x 103 cfu/ml of day 8, 3.1×104 cfu/ml of day 10 and 1.2×105 cfu/ml of day 12 respectively. This was to show that sauerkraut though not popular in this part of the world can still be produced and eaten for better health.