Question

Arrange the sequence of steps involved in the production of sauerkraut
[A.] Pasteurization 
[B.] Salting 
[C.] Fermentation 
[D.] Shredding 
Choose the most appropriate answer from the options given below:

• A. D, B, C, A
• B. D, B, A, C
• C. C, A, B, D
• D. C, B, D, A

Hint:

Remember the sauerkraut process with the mantra: "Shred, Salt, Ferment, Preserve." Each step logically follows the previous one, from preparing the raw vegetable to making it safe and stable for storage.

Answer 1

The Correct Option is A

Step 1: Understand the fundamental process of making sauerkraut, which is fermented cabbage.

Step 2: Order the steps logically from the raw material (cabbage) to the final product.
1. (D) Shredding: The process must begin with preparing the cabbage. Whole cabbages are cored and finely shredded to increase the surface area and help release juices when salted.
2. (B) Salting: Salt is thoroughly mixed with the shredded cabbage. This is a critical step that draws water out of the cabbage via osmosis to create a brine. The salt also inhibits the growth of undesirable spoilage bacteria while favoring the growth of lactic acid bacteria.
3. (C) Fermentation: The salted cabbage is packed tightly into an anaerobic (oxygen-free) container. Naturally occurring lactic acid bacteria on the cabbage leaves begin to ferment the sugars in the cabbage, producing lactic acid. This acid acts as a preservative and gives sauerkraut its characteristic tangy flavor.
4. (A) Pasteurization: For commercially produced, shelf-stable sauerkraut, pasteurization (heating) is often the final step. It stops the fermentation process and kills any remaining microorganisms to extend shelf life. This step happens after the desired level of fermentation is complete.
The correct sequence is Shredding \(\rightarrow\) Salting \(\rightarrow\) Fermentation \(\rightarrow\) Pasteurization, which corresponds to D, B, C, A.