Kiseli kupus

Kiseli kupus je fino iseckani kupus koji je fermentisan raznim bakterijama mlečne kiseline, među kojima su Leuconostoc, Lactobacillus, i Pediococcus.^[1]^[2] On ima dug rok trajanja i karakterističan kiseo ukus, koji dolaze od mlečne kiseline nastale bakterijskom fermentacijom šećera iz kupusa. On se stoga razlikuje od zakišeljenog kupusa ili salate od kupusa, koja dobija svoj kiseli ukus od sirćeta.

Reference

↑ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4.
↑ „Fermented Fruits and Vegetables - A Global SO Perspective”. United Nations FAO. 1998. Pristupljeno 10. 6. 2007.

Literatura

USDA Canning guides, Volume 7
Aubert, Claude (1999). Keeping Food Fresh: Old World Techniques & Recipes. Chelsea Green Publishing Company. ISBN 1-890132-10-1.
Fallon Sally, with Enig, Mary G., Ph.D. (2001). Nourishing Traditions...[westonaprice.org; newtrendspublishing.com]. New Trends Publishing. ISBN 0967089735.
Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBN 1-931498-23-7. Pristupljeno 23. 4. 2006.
Kaufmann, Klaus (2001). Making Sauerkraut and Pickled Vegetables at Home. Book Publishing Company. ISBN 9781553120377.
Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4.