- This activity involves an old traditional method of producing sour sauerkraut from sweet cabbage in 2 weeks. The method uses physical changes, osmosis, and diffusion to remove water and sugar from the cabbage. Biochemical changes occur when the sugars are converted to lactic acid by fermenting enzymes in bacteria to produce the acidity that causes the sour, tangy taste. This activity will take 2 weeks to complete.
MATERIALS:
Cabbage
Table salt (NaCl)
Universal pH paper
Clean jar with a lidPROCEDURE:
REMEMBER: This activity is intended to be done outside of the chemistry laboratory.
1. Shred or finely chop a cabbage.
2. Fill the jar half full with cabbage.
3. Sprinkle about 1/4 tsp of table salt over the cabbage.
4. Fill the jar with cabbage.
5. Sprinkle another 1/4 tsp of table salt over the cabbage.
6. Slowly add water until the jar is full.
7. Tap the jar to remove air bubbles.
8. Measure the pH with the pH paper.
9. Cap the jar LOOSELY.
10. Allow the cabbage to ferment at room temperature for 2 weeks.
11. Test the pH of your sauerkraut using pH paper.
REACTION:
- Making sauerkraut is a kind of fermentation process. The chemical reaction is the enzymatic oxidation of sugars (from the cabbage) to lactic acid:
- sugar ---enzymes---> CH3CHOHCOOH
lactic acid- When you exercise, enzymes in your cells convert glucose to lactic acid by a similar process. The buildup of lactic acid is responsible for the tiredness and soreness of muscles.
Back to the Food Lab Table of Contents
Back to Lab Dad's Laboratory - Making sauerkraut is a kind of fermentation process. The chemical reaction is the enzymatic oxidation of sugars (from the cabbage) to lactic acid:
CABBAGE TO SAUERKRAUT