Technical Abstract: We investigated the possibility of using starter cultures in sauerkraut fermentation and, thereby, reducing the quantity of salt used in the process. This, in turn, would reduce the amount of waste salt that would end up in our water resources. Phage, naturally present in sauerkraut fermentation, could potentially affect the starter cultures introduced. Thus, a mechanistic mathematical model was developed to quantify the growth kinetics of the phage and starter cultures. The model was validated by independent experiments with two Leuconostoc mesenteroides strains isolated from sauerkraut and their corresponding phage. Model simulations and experimental evidence showed the presence of phage-resistant cell populations in starter cultures which replaced phage-sensitive cells, even when the initial phage density and multiplicity of infection (MOI) were low in the MRS media. Based on the results of model simulation and parameter optimization, it was suggested that the kinetic parameters of phage-host interaction, especially adsorption rate, vary with the initial phage and host densities, and with time. The model was validated in MRS broth. Therefore, the effect of heterogeneity and other environmental factors such as temperature and pH should be considered to make the model applicable to commercial fermentations.