Abstract

Sauerkraut juice (SJ) and fermented cabbage juice (FCJ) are considered as health benefit vegetable juices. SJ is the liquid released from cabbage leaves during spontaneous fermentation to produce sauerkraut. FCJ production uses freshly squeezed cabbage juice, which is then carefully pasteurized before being fermented by starter lactic acid bacteria (LAB). The predominant acidic flavor in both juices is obtained from the LAB action. In a complex fermentation process, organic acids decrease the pH, inhibiting undesirable microorganisms. Bioactive compounds, including essential vitamins, antioxidants, and organic acids, naturally exist within cabbage juice and undergo release during the fermentation process. Moreover, the residual microbiota, comprising LAB and yeast, actively participate in generating beneficial compounds such as probiotics and enzymes. These compounds collectively contribute to the array of health benefits associated with the juices. Careful observance during juice fermentation involves monitoring factors such as temperature, pH levels, and fermentation time. This meticulous approach aims at preventing the proliferation of pathogenic microorganisms and the formation of undesirable byproducts, encompassing biogenic amines, off-flavors, and excessive acidity. This chapter presents the history and definition of SJ and FCJ, their production technology, the intricate dynamics of microorganisms in spontaneous fermentation, safety considerations throughout the fermentation process, and comprehensive characterization of bioactive compounds and associated health benefits. Furthermore, it delves into emerging trends shaping the future of both production and consumption of SJ and FCJ. © 2025 Elsevier Inc. All rights reserved.