What is the best container to use for salting cabbage?
Sauerkraut is a healthy and tasty product. It is consumed in winter, when there are not enough vitamins, and added to salads, soups and other dishes. In addition to the correct choice of variety and head of cabbage, pay attention to the container in which the vegetable is salted.
In unsuitable containers, the snack will quickly spoil and even become hazardous to health. Let's consider what is the best way to salt cabbage.
Features of sourdough
Each housewife makes sauerkraut in her own way. Some prefer to finely chop it, others separate the leaves, cut the heads of cabbage into 4 parts or salted whole.
Add to vegetable cranberries And apples, beets, carrots and lingonberries.
The product tastes better if you use spices and herbs. Different containers are suitable for fermentation. The main thing is that they have a wide neck and it is easy to install a load on them.
How to choose cabbage for sourdough
Early varieties are not suitable for pickling, therefore, only heads of cabbage from mid-season and late-season crops are taken. Such vegetables are well stored whole, but if there are lovers of fermented snacks in the family, then it is better to prepare it in advance and in large quantities.
Attention! The cabbage should be firm and limp, with no signs of rotting. Frozen will not work.
What can you use to ferment cabbage?
Matching utensils with a wide top make it easy to prepare snacks and place a press on top. If the container for pickling cabbage is made of high-quality material, the taste of the product and shelf life will not be affected.
In a stainless pan
Stainless steel surface does not allow harmful microorganisms to multiply and does not oxidize.
Because the acids are formed during fermentation; it is important that the material does not react with them. The container is chosen without nickel content, intended for food products. It is advisable that the manufacturer indicate the suitability of the container for long-term storage of dishes.
Important! Stainless steel utensils are used for cooking. The vegetable is fermented for more than one day and is not eaten immediately, so this container is not suitable for long-term storage.
After salting, it is better to transfer the cabbage to another container., for example, glass.
In an enamel pan
Enameled dishes are suitable for sauerkraut. The main thing is that it is intact, without chips, otherwise the acid will begin to react with the metal and the product will deteriorate, acquire an unpleasant odor and grey colour.
In Teflon container
Teflon-coated containers are not suitable for pickling vegetables.. Both the product and the container itself will be damaged. It is dangerous to eat such cabbage; it will quickly spoil.
In a ceramic container
Ceramic dishes are suitable for pickling cabbage, but Often such containers are not very large and heavy, which makes cooking inconvenient. Therefore, it is better to use large ceramic barrels for fermentation.
In a glass jar
Jars are harmless for pickling; they are often used when there is nowhere to put large containers.
In such a container At home, it is convenient to keep the snack in the refrigerator, especially in regions with warm winters.
In a plastic barrel
These containers are lightweight and come in various shapes and sizes.
Attention! The container must be marked as suitable for storing food products.
Many housewives do not risk fermenting cabbage in such a container, since the material reacts with acid, and the vegetable absorbs all impurities. If there is nothing to replace the container with, colorless plastic is chosen. The bucket or barrel is pre-rinsed several times.
In a wooden barrel
This is the oldest pickling method. Wood gives the snack a special taste and aroma. Due to the large volume of the barrel, the vegetable releases juice under its own weight - fermentation proceeds faster. Access to oxygen is practically closed here, so the taste of the product does not deteriorate for a long time.
Before salting, the barrel is thoroughly cleaned, washed with hot and cold water.
In a bucket
The bucket can be made from any material except aluminum. Check first to make sure there are no chips or cracks. This container is convenient because it is easy to put pressure on it.
Tips and tricks
Some subtleties that will help you pickle cabbage correctly:
- While the vegetable is fermenting, it is periodically pierced with a stick, reaching to the very bottom. They do this so that excess gas comes out, the bitterness goes away, and the product turns out more crispy and tasty.
- For the first time, do not add a lot of spices and herbs - adding something new each time, you will be able to achieve a unique taste and get your own recipe.
- Do not use iodized or sea salt for salting. It is better to take a large stone one.
- A 3 liter bottle filled with water is placed on the bucket as a weight.
- As soon as the foam disappears, the cabbage is ready. The brine is not drained from it: with it, the pickling is stored longer.
- If little juice has been released during fermentation and the cabbage is not covered with brine on top, add boiled salted water.
The finished product is kept refrigerated. In a warm place it will quickly turn sour. Storage temperature should not exceed +5°C.Salted cabbage is frozen, but there will be less nutrients in it. For convenience, the snack is laid out in portioned bags and taken out as needed.
Conclusion
Choosing a container for pickling cabbage is easy. It is better not to take risks and not to use metal containers that are not intended for food products.
Glass jars are suitable for small quantities of snacks: they are convenient to keep in the refrigerator. For large volumes, choose an enamel bucket, wooden or plastic barrel.