Laboratory and large-scale fermentation of white cabbage into sauerkraut and sauerkraut juice by using starters in combination with mineral salt with a low NaCl content - Wiander, Britta; Ryhänen, Eeva-Liisa (Springer-Verlag, 2005)
Keywords: hapankaalimehu; fermentointi; kaali; hapankaali; käyminen; sauerkraut; cabbage; fermentation; sauerkraut juice; starter; Ka