During this period of  canal mania , huge sums were invested in canal building, and although many schemes came to nothing, the canal system rapidly expanded to nearly 4,000 miles (over 6,400 kilometres) in length. Many rival canal companies were formed and competition was rampant.
Cabbage contains enough lactic acid bacteria in order to ferment and produce sauerkraut with salt alone. In order to obtain product of the highest quality all those bacteria strains must ferment in a certain sequence. This happens naturally as long as sauerkraut is fermented around 65Â° F (18Â° C).igher temperatures produce sauerkraut in 7-10 days but of the lesser quality. This creates such a fast fermentation that some types of lactic acid bacteria don't grow at all and less reaction take place inside what results in a less complex flavor. 1  Below 45.5Â° F (7.5Â° C) fermentation time is up to 6 months.
On the Immune System. One of the MAJOR benefits of sauerkraut is that it can lead to a directly maintenance and improvement the immune system through the action of the probiotic Good Bacteria that it contains.