http___www.janja.rs_wpjanja_297-2__1.xml
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We produce fresh cabbage on our own plots of land (about 40 ha) by planting seedlings produced in the hydrophone process in our greenhouses – production of seedlings in the fertile aqueous solution. The process of sauerkraut production is performed by biological preservation -fermentation, which is one of the oldest groups of conservation process. Fermentation of cabbage is caused by lactic acid bacteria (homo-fermentative and hetero-fermentative), which dissolve carbohydrates. The final product of decomposition is a lactic acid, which preserves and refines smell, taste, texture and other properties of sauerkraut. Cabbage is one of the wide-spread used foods, since it contains the following:
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Svež kupus proizvodimo na sopstvenim parcelama (oko 40 ha), sađenjem rasada proizvedenog u našem plasteniku procesom hidroponije –proizvodnja rasada u hranljivom vodenom rastvoru. Proces dobijanja kiselog kupusa, odvija se biološkim konzerviranjem-fermentacijom, koja spada u najstariju grupu procesa konzerviranja. Fermentacija kupusa odvija se dejstvom bakterija mlečne kiseline (homofermentativnih i hetero-fementativnih) koje razgrađuju ugljene hidrate a krajnji proizvod te razgradnje – mlečna kiselina čuva, oplemenjuje miris, ukus, teksturu i ostala svojstva kiselog kupusa.