In what dish is it best to salt cabbage

Sauerkraut is a healthy and tasty product. It is consumed in winter, when there is not enough vitamins, it is added to salads, soups and other dishes. In addition to choosing the right variety and head of cabbage, pay attention to the container in which the vegetable is salted.

In an unsuitable container, a snack will quickly deteriorate and even become hazardous to health. Let's consider what is the best way to salt cabbage.

Features of the starter culture

Each housewife sours cabbage in her own way. Some prefer to chop it finely, others divide the leaves, cut the heads of cabbage into 4 parts or salted whole.

Add to the vegetable cranberry and apples, beets, carrots and lingonberry.

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 fermentation, therefore, heads of cabbage are taken only in mid-season and late crops. Such vegetables are well stored and whole, but if there are lovers of sauerkraut in the family, then it is better to prepare it in advance and more.

Attention! Cabbage should be firm and slack, with no signs of rotting. Frozen will not work.

What can you sour cabbage

Matching crockery with wide top makes it easy to prepare a snack and place a press on top... If the container for salting cabbage is made of quality material, the taste of the product and the shelf life will not be affected.

In a stainless saucepan

Stainless steel surface prevents harmful microorganisms from multiplying and does not oxidize.

Insofar as when fermenting, acids are formed, it is important that the material does not react with them... The container is selected without nickel, intended for food products. It is advisable that the manufacturer indicates the suitability of the container for long-term storage of food.

Important! Stainless steel utensils are used for cooking. The vegetable is fermented for more than one day, it is not eaten right away, so such a container for long-term storage is not suitable.

After salting, it is better to transfer the cabbage to another container., for example, glass.

In an enamel pot

Enamel dishes are suitable for pickling cabbage... 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 dishes

Teflon-coated containers are not suitable for salting vegetables... Both the product and the container itself will be spoiled. It is dangerous to eat such cabbage, it will quickly deteriorate.

In ceramic containers

Ceramic dishes are suitable for pickling cabbage, but these containers are often not very large and heavy, which makes cooking inconvenient. Therefore, it is better to use bulk ceramic barrels for fermentation.

In a glass jar

Cans are harmless for salting, they are often used when there is nowhere to put large containers.

In such a container It is convenient to keep a snack in the refrigerator at home, 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.

Many housewives do not risk fermenting cabbage in such a bowl, 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-washed several times.

In a wooden barrel

This is the oldest fermentation method. The wood gives the snack a special taste and aroma... Due to the large volume of the barrel, the vegetable secretes 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.

The barrel is thoroughly cleaned before salting., washed with hot and cold water.

In the bucket

The bucket is taken from any material other than aluminum... They preliminarily look so that there are no chips and cracks. Such a container is convenient because it is easy to put oppression on it.

Tips & Tricks

Some subtleties that will help to properly pickle cabbage:

1. While the vegetable is fermenting, it is periodically pierced with a stick, reaching to the very bottom. They do this so that the excess gas comes out, the bitterness goes away, and the product turns out to be more crunchy and tasty.
2. For the first time, they do not put a lot of spices and spices - by adding something new each time, you will be able to achieve a unique taste and get your own recipe.
3. Iodized or sea salt is not used for salting. Better to take a large stone one.
4. A 3-liter bottle filled with water is placed on the bucket as a load.
5. As soon as the foam is gone, the cabbage is ready. The brine is not drained from it: the salting is stored with it longer.
6. If during fermentation a little juice was released and the cabbage is not covered with brine on top, add boiled salted water.

The finished product is kept cold... In a warm place, it will quickly turn sour. Storage temperature should not exceed + 5 ° С. 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

It is not difficult to choose a container for salting cabbage. It is better not to take risks and do not use metal containers that are not intended for food.

For a small amount of snacks, glass jars are suitable: they are convenient to keep in the refrigerator. For larger volumes, choose an enamel bucket, wood or plastic keg.