Why you can’t salt and ferment cabbage in aluminum containers

Cabbage is a popular vegetable in the kitchen, which housewives readily prepare for the winter by pickling and fermenting. This tasty and healthy product contains vitamins and microelements and normalizes intestinal microflora.

It is important to choose the right container for pickling. In the wrong container, the snack will quickly spoil and even become hazardous to health. From the article you will learn which container to choose and why you cannot ferment cabbage in aluminum containers.

Is it possible to ferment cabbage in an aluminum container?

Aluminum cookware is used in the kitchen for household needs. thanks to the following advantages:

• low price;
• ease of care;
• high thermal conductivity;
• low weight;
• corrosion resistance.

Aluminum is an active metal according to its chemical properties.. Under normal conditions, its surface is covered with an oxide film. For kitchen utensils, pure aluminum and its alloy with the addition of alloying elements are used: manganese, lead and others.

When cabbage ferments, lactic acid is formed, which reacts with the alloy. The oxide film is destroyed. This negatively affects the quality of the product and is harmful to health. Due to the influence of alloy impurities, the surface of the pan becomes dull and becomes unusable.

If the metal is used in its pure form, then the acid destroys oxide film, deteriorates the quality of cabbage, causes darkening. As a result of the reaction, salts and other compounds are formed that are harmful to the body.It is not advisable to use aluminum utensils for fermentation.

To protect metal from contact with cabbage Place a food grade plastic bag or film into the container.

Important! Use caution when using aluminum pickling utensils. Food cannot be stored in it for more than two days.

Why you can’t pickle cabbage in aluminum containers

When marinating, vinegar is added to the cabbage. The surface of aluminum cookware is covered with an oxide film, which is dissolved by the acids contained in the marinade.. Aluminum oxide, which is harmful to health, remains in the snack. Therefore, cabbage is not pickled in aluminum containers.

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How to properly salt cabbage for the winter in a saucepan

Is it possible to salt cabbage in an enamel aluminum pan?

Enamel coated cookware has advantages:

• suitable for storing food;
• is not subject to abrasion;
• resistant to sudden temperature changes;
• does not rust.

You can ferment cabbage in an aluminum bowl with enamel.. To do this, use containers with an intact coating. Enamel is a fragile material. If used incorrectly, the integrity of the surface layer is compromised: cracks and chips form, exposing the metal. When pickling cabbage in such a container, aluminum interacts with acid, which worsens the taste of the pickling and is harmful to health.

Attention! Do not ferment cabbage in containers with chipped enamel! For safe salting, place a plastic bag in the pan.

What is the best way to ferment cabbage?

When choosing utensils pay attention to the material. There are no disadvantages to the packaging:

• wooden;
• clay;
• glass;
• plastic.

Wooden container

Wooden barrels and tubs are the best choice for pickling vegetables, but not every family has such utensils.It is used for large volumes of workpieces. Advantages:

• natural material;
• the product “breathes”;
• the aroma of the tree complements the taste of the vegetable;
• The cabbage turns out crispy and elastic.

Wood is used for salting:

• oak;
• aspen;
• linden;
• birch;
• ate.

Before salting, barrels made of aspen, linden, and birch are scalded with boiling water and then air dried.

Spruce wood is filled with resins and tannins, which can cause cabbage to brown. Before fermentation, spruce barrels are treated:

1. Pour cold water into the container for 20-25 days.
2. The water is changed every 5 days.
3. Dry in the sun.

Clay and ceramic pots

Clay and ceramic dishes are also suitable for fermenting vegetables.. There is no oxidation and no harmful substances are formed. Containers are used for small volumes of workpieces. This method is popular in Poland and Germany.

Glass containers

Most often cabbage prepared in 3-liter jars. Usually, the dish with cabbage is covered with a plastic lid. The air underneath leads to rapid spoilage of the product.

Soviet GOST allowed storing sauerkraut in glass packaging for no more than 5 days at a temperature of +10°C. This drawback can be easily eliminated by using a metal lid and a seaming machine. The air in the jar displaces the brine.

Plastic buckets

Plastic buckets are produced for food and non-food products. Technical plastic contains substances harmful to health. Dishes made from this material are not used for pickling cabbage.

To avoid troubles, follow the advice when purchasing:

• require a quality certificate from the seller;
• buy colorless plastic;
• the container is washed well, filled with water for a day, then dried in air;
• for safe salting, cover the bucket with a food-grade plastic bag;
• for storage, transfer the finished product to a glass jar;
• pay attention to the labeling of food-grade plastic - an icon in the form of a glass and fork.

The purpose is sometimes indicated on the product: for bulk, hot or cold products. According to the international standard, an alphanumeric code on the triangle indicates the type of raw material.

Safe containers with the letters PE, PETF (PET), PP, PS and the numbers 6, 05 and 1. It is dangerous to use unmarked utensils.

Conclusion

When choosing utensils for fermentation, they are guided by the volume of preparations. For small quantities, glass containers are suitable. If the volumes are large, but there is no wooden barrel, take an enamel pan or bucket. The containers are first inspected for cracks and chips, and a bag is placed inside for safety. It is also advisable to put cling film in plastic buckets.