How to Test the pH of Sauerkraut Juice

Testing the pH of homemade sauerkraut is essential to preventing illness.

Canned foods (pickled foods in particular) need to be at a specific pH level in order to be safely consumed and to process correctly. A pH level that is too high or too low can alter the flavor of the food and can also allow for bacterial growth. Cooks can find pH testing strips at their local supermarket or specialty goods store that will allow them to test the pH level of their canned goods in the comfort of their own home.

Things You'll Need

• pH testing strips
• pH test comparison chart
• Tweezers
• Water
• Soap

Instructions

1. Wash your hands with hot soapy water to remove any residues, oils or acids that may be present. Thoroughly dry your hands before handling the pH testing strips.

2. Remove a testing strip from the pH testing kit and grasp the end of it with a pair of clean tweezers.

3. Dip the opposite end of the pH strip in the jar of sauerkraut to saturate it with the pickling juices.

4. Allow the strip to sit and develop for approximately 1 minute and then compare the color of the strip to the color on the pH test comparison chart. The corresponding color will tell you the pH level of your sauerkraut.

Tips & Warnings

• Human sweat is acidic, so it is important, for the sake of accuracy, that you wash your hands with a mild soap before handling a pH test strip.

References

• Minnesota Department of Agriculture: Pickle Bill Fact Sheet
• Perfect Pickler: Measure Your Pickle's Pucker Power