Having made the decision to ferment cabbage, housewives often wonder what is the best way to do this. Depending on the planned volume of the workpiece, glass jars, enameled buckets, wooden or plastic barrels, as well as stainless steel pans are chosen. The article will discuss the suitability of stainless steel containers for pickling.

Is it possible to ferment cabbage in a stainless pan?

Today, stainless steel cookware is popular because microorganisms do not multiply on such a surface, which is important when cooking. In addition, stainless steel is resistant to organic acids and is not susceptible to corrosion.

The fermentation process is accompanied by the release of acid and lactic acid bacteria. If this happens in a stainless container, the acid will not react with the walls of the dishes, which means that the cooking technology will not be disturbed and the taste of the finished product will not change. Therefore, a stainless pan is suitable for fermenting cabbage.

What else can cabbage ferment?

If you plan to harvest a small amount of vegetable, you can ferment it in a glass or clay dish. An enameled bucket or stainless steel container is suitable for quick preparation of the product - so that it can be consumed in a couple of days and not stored for a long time.

Important! When using enameled dishes, make sure that there are no chips on the walls, since the open metal will begin to oxidize quickly and spoil the workpiece.

For long-term storage in the cellar or basement use wooden and plastic barrels, tubs.

Fermentation Tips

Useful Fermentation Tips:

1. Choose a head of sugar so that a sufficient amount of lactic acid is released, which is responsible for the preservation of the workpiece.
2. Choose a mature, tight head of medium-late and late varieties.
3. The more heads, the better. There is less waste from it.
4. Typically, sauerkraut with carrots and salt, but you can add apples, plums, lingonberries, cranberries, sweet peppers, celery, dill, caraway seeds.
5. Provides increased crispness of the oak bark blank or grated horseradish root.
6. Do not chop the vegetable too thinly, otherwise it will not crack after fermentation.
7. Ideal fermentation temperature: + 15 ... + 22 ° С.
8. After fermentation of the vegetable, store it at 0 ... + 5 ° C.
9. Carefully clean or sterilize any containers in which you plan to procure.

Did you know? Achar, or achard — so in India they call fermented foods.

You can sow white cabbage in a stainless steel bowl. The finished product will turn out tasty and without extraneous taste.