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Aim: Preparation of Lactate from the fermentation of cabbage (Sauerkraut) Equipment and Materials: * 300g of finely shredded cabbage * 300 cm³ 3% w/v sodium chloride solution * Small metal weights * Burette containing 0.1 M sodium hydroxide solution * Phenolphthalein indicator solution and pipette. * Elastic bands * Hoffman clip * Large paper bag * A pair of scissors * Temperature probe * pH probe * 15 cm³ bent glass pipette with 3 cm rubber tubing * Beaker * Adhesive tape. Method: 300 g of finely shredded cabbage and sodium chloride was placed in 1 dm³ beaker. Three slices of plastic bags with three small holes were cut for the pH probe, the temperature probe and a pipette. The plastic cover was placed over the surface of the cabbage. The probes were inserted through the holes cut and were made as airtight as possible with adhesive tape. A rubber band was placed around the beaker and pressed down with two weights to prevent as much air...

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