Abstract
Sauerkraut contained approximately one-half as much ascorbic acid as that found in raw cabbage though the acid had changed to its oxidized form during the fermentation.
It was necessary to mix at least 8% salt to salt stock vegetables to keep them from spoiling, while with kraut the ideal amount of salt to be mixed was as low as 2 to 2.5%. Rats fed with sauerkraut was observed to have an obviously lower blood pressure than those fed with salted vegetables.
