Fermentation mode: pure lactic acid bacteria strains are used to inoculate lactic acid bacteria sauerkraut, and the fermentation environment conditions are strictly controlled to inhibit the growth of miscellaneous bacteria and prevent the pollution of miscellaneous bacteria. Ordinary sauerkraut is made by traditional natural fermentation.
Speed: The fermentation time of ordinary sauerkraut is generally 10- 15 days. However, sauerkraut fermented by lactic acid bacteria turns sour faster and the fermentation time is shorter, about 1-5 days.