Sauerkraut juice is produced in European and North American countries and consumed as an appetizing and digestive beverage. To evaluate new methods of sauerkraut juice production, it was interesting to test some available enzyme preparations for their potential to liquefy white cabbage and sauerkraut. The liquefying effect of the 20 preparations used was tested by measuring the decrease in viscosity using a modified Brabender‐Amylograph. In general, the used technical enzyme preparations are more effectiv on sauerkraut (pH 3.8) than on white cabbage (pH 6.2). The reason of this might be that the most of the used enzymes are offered for fruit juice processing (pH 3.5–5.0).