Abstract This study evaluated the microbial, physicochemical, and sensory changes occurring during four weeks of mixed vegetable sauerkraut fermentation using cabbage, carrot, pumpkin, and radish. Fermentation was carried out under anaerobic conditions with 2–3% salt at room temperature. Progressive acidification was observed, with pH decreasing from approximately 6.0 in Week 1 to 3.7–4.0 by Week 4, accompanied by a steady increase in titratable acidity from 1.08% to 5.00%, confirming effective lactic acid production. Lactic acid bacteria (LAB) populations increased during early fermentation, reaching a maximum of 8.8 × 10⁵ CFU/ml in Week 2, followed by stabilization under acidic conditions. Starch degradation, monitored by the iodine–starch test, showed gradual hydrolysis of complex carbohydrates, supporting microbial metabolism. Sensory evaluation revealed a transition from fresh and mildly sweet characteristics to a strongly sour flavor, pungent aroma, softened texture, and acceptable appearance by the final week. Overall, the results demonstrate that mixed vegetable sauerkraut undergoes coordinated microbial and biochemical transformations, with optimal product quality and stability achieved between the third and fourth weeks of fermentation.
Mahvish Khurram Khan (2026) studied this question.