The harvesting season is in full swing, and every housewife wants the sauerkraut to be juicy, crispy, and aromatic. One of the main factors for success is the correctly chosen dish. Let's figure out what is best for fermenting cabbage and how to avoid mistakes.
What to Ferment Cabbage In
Previously, wooden barrels were used for fermentation — this is the ideal option if you can get one. Wood "breathes," creating natural conditions for fermentation. However, in modern kitchens, other containers are more commonly used — jars, buckets, and pots. Each option has its advantages.
Bucket — for Large Portions
Suitable for those who prepare cabbage in bulk.
- It is convenient to mix and pierce the cabbage in an enameled or plastic bucket.
- It is important to ensure that there are no scratches in the enamel — metal in contact with acid will spoil the taste.
- The bucket allows the cabbage to "play," and you can easily control the level of juice.
Pot — for Medium Volume
If you have a medium-sized family, a pot is the optimal choice.
- Use food-grade stainless steel or enameled cookware without chips.
- You can set up an improvised press — a plate and a small weight, so the cabbage stays submerged in the brine.
Jar — Ideal for Apartments
The best solution for small portions and urban conditions.
- It is convenient to ferment in three-liter jars — compact and practical.
- The main thing is to pack the cabbage tightly and regularly pierce it with a wooden stick to release gases.
- Every couple of weeks, you can prepare a fresh batch without cluttering the refrigerator.
Conclusion
There is no perfect container for everyone — choose based on your conditions. A jar is suitable for city homes, a pot for families, and a bucket or barrel for large preparations. The main thing is cleanliness, the integrity of the dishes, and a little love for the process — and the cabbage will turn out just the way every housewife dreams.
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