The outer leaves are removed mechanically and the cabbages decored
before cutting into shreds about 1 mm thick. The shredded cabbage is
then salted and packed into vats for the fermentation stage.
The level of salting is critical to obtaining a satisfactory product, it
must be within the range 2–3% w/w and is normally about 2.25%. Too
Figure 9.9 Sauerkraut production
Chapter 9 337