Is it possible to salt and ferment cabbage in a stainless pan?

When planning to make preparations for the winter, housewives often ask the question: what material can be used to choose containers for fermenting cabbage? It all depends on the volumes. You can take glass jars, plastic and wooden barrels, nickel-plated cookware. Is it possible to ferment cabbage in a stainless steel pan or tank?

Is it possible to salt cabbage in a stainless pan?

Stainless steel cookware is very popular because Microorganisms do not multiply on its surface, and this is the most important factor when cooking. The material is also resistant to various acids and corrosion.

The process of fermenting cabbage consists precisely in the release of acids and bacteria. If this happens in stainless steel containers, the acid will not react with the container material. This means that the technology and taste will not change. Stainless steel containers are suitable for quickly fermenting the product so that it can be consumed earlier. At the same time, the shelf life of the dish is reduced.

Important! A stainless steel tank or pan should not contain nickel, otherwise you cannot ferment cabbage in it.

How suitable are stainless steel utensils for salting?

As already mentioned, the surface of the stainless steel container does not allow microbes to multiply and does not oxidize. For this reason, many housewives use such dishes for fermenting vegetables.

But it is worth remembering that this process produces acids that can interact with various materials. That's why Stainless steel containers should be chosen without additional impurities and must be used for food products. The manufacturer must also indicate the product’s suitability for long-term food storage.

Important! Stainless steel cookware is mainly used directly for cooking. But cabbage does not ferment in one day and is not eaten immediately either. Therefore, such a container is suitable for fermentation, but not for storage.

At the end of the fermentation process, the finished product should be transferred to glass jars or enamel containers.

Metal utensils in general for sauerkraut

The pan you choose should have a wide top to accommodate the load. If the container is made from low-quality material, the product may lose taste and the shelf life may decrease. That's why you should approach your choice responsibly:

1. Enameled cookware Great for pickling. The main selection criterion is integrity. If there is a chip on the pan, you should not use it, because the interaction of the acid with the metal can create an unpleasant odor and a gray tint, and the salting can deteriorate. A whole dish can not only withstand the entire salting process, but also become a storage container in the future.
2. Stainless steel cookware – not the best choice for storing sauerkraut. The thing is that during fermentation, acid is released, which interacts with various materials, which can shorten the shelf life and change the taste of the pickle.It is best to use containers only for the fermentation process, but store the finished product in a glass or ceramic container.
3. To metal utensils also applies aluminum, in which it is strictly forbidden to ferment cabbage. It is prohibited to store even cooked foods in such containers. Aluminum quickly reacts with acid found in foods, including cabbage. After such a reaction, the snack will be dangerous to human health because it can cause poisoning.

Choosing a container for sauerkraut is not difficult, but it’s better not to risk it do not use metal containers not intended for food products.

Take note:

Pickling cabbage, cut into large pieces

Instant pickled cabbage recipes

The best recipe for sauerkraut in a stainless steel tank

When preparing for the winter, everyone uses white cabbage, which contains many useful substances and vitamins. The recipe for sauerkraut with spices in a stainless steel tank will compete with the classics.

For cooking you will need the following ingredients:

• cabbage – 10 heads;
• carrots – 400-500 g;
• apples – 0.5 kg;
• cumin - 10 g;
• black peppercorns – 50 g;
• bay leaf (optional);
• salt – 200-300 g;
• anise – 10 g.

Cooking method:

1. Wash the carrots, peel them and cut them into small slices.
2. Remove the top leaves from the cabbage and chop into small strips.
3. In a separate container, mix the cabbage and salt thoroughly and mash to form juice.
4. We pre-wash the container, disinfect it, scald it and dry it completely. The container must be absolutely dry, otherwise the shelf life of the product will be reduced or the snack will generally spoil.
5. Place vegetable leaves in an even layer on the bottom of the tank. To make the cabbage ferment faster, you can add a crust of rye bread.
6. Next, press the cabbage mixture onto the sheets.
7. Place carrots on top in an even layer.
8. Then apples, cut into equal slices.
9. Repeat layers until ingredients run out.
10. Between the layers there is cumin and anise, tied in gauze.
11. Cover the last layer with gauze and place the weight.
12. When foam appears, pierce the cabbage to release the gas.
13. The dish will be ready in a week at a temperature of +18°C. If the room is warmer, the cabbage will ferment faster.
14. We send the fermented vegetables to a cool place for storage, having first removed the load. It is important that the brine completely covers the cabbage.

This sauerkraut has pleasant spicy taste, smell and crunch.

Attention! If mold appears on top, it must be carefully collected, the load must be washed, and the gauze must be washed and boiled.

Conclusion

You can ferment cabbage in stainless steel. In order for the preparation to turn out tasty and to be stored for a long time, you need to carefully handle the dishes before salting, use a proven recipe and observe the temperature regime.