Table 10.
Descriptors selected for each sauerkraut treatment based on a Check-all-that-apply question (CATA) a.
| Descriptors | Cabbage Sauerkraut | Blanched Fresh Sauerkraut | Blanched/Frozen Sauerkraut |
|---|---|---|---|
| Crunchy | 54 | 53 | 45 |
| Pickled | 54 | 46 | 42 |
| Sour | 42 | 38 | 31 |
| Salty | 37 | 56 | 50 |
| Traditional kraut | 35 | 5 | 9 |
| Fresh | 34 | 20 | 20 |
| Tangy | 31 | 30 | 27 |
| Clean | 17 | 13 | 9 |
| Pungent | 13 | 21 | 14 |
| Boiled cabbage | 12 | 8 | 8 |
| Well rounded | 10 | 6 | 14 |
| Bland | 7 | 0 | 0 |
| Ocean breeze | 6 | 24 | 23 |
| Sweet | 6 | 4 | 6 |
| Mild | 6 | 2 | 12 |
| Bitter | 5 | 11 | 10 |
| Fizzy | 4 | 3 | 2 |
| Metallic | 3 | 8 | 7 |
| Mellow | 3 | 2 | 4 |
| Brackish | 2 | 18 | 17 |
| Fishy | 2 | 24 | 22 |
| Musty | 2 | 2 | 4 |
| Soggy | 2 | 3 | 3 |
| Slimy | 2 | 8 | 9 |
| Soft | 1 | 5 | 5 |
| Mushy | 0 | 2 | 5 |
a CATA = choose all that apply. Values shown are counts. Participants could check as many descriptors as they wished.