bc ----
Actually, the question is in the subject. I know for sure what you can ferment in enameled dishes, in glass and in wood. Definitely not in plastic. But about the stainless steel could not find any intelligible information. Tell me, a stainless steel pan is suitable for this business, or not. And then I have enameled dishes for a maximum of 5 liters, this is very little, and there is a 9-liter pan made of stainless steel. I’m thinking, use it, or you need to buy an enamel bucket specifically for this case.
gawala
Quote: bc ----
, a stainless steel pan is suitable for this business,
Good. Fermented in due time, it was a long time ago. Everything worked out great.
bc ----
Did it work smoothly? And then my mum sours cabbage exclusively in a plastic bucket, and regularly complains that it did not work out. After a couple of days, the cabbage juice suddenly becomes slimy and viscous, and you have to throw everything out. She attributes it to bad cabbage, I to a plastic bucket. I have never had jambs in an enamel pan.
nila
It's possible that your mom is right. Because the quality of fermented cabbage is very dependent on the variety of the cabbage itself. But I myself did not ferment in a plastic container, I don’t know. But it was a big deal in a stainless pan, okay!
But now I stopped fermenting in a large stainless saucepan, it's easier for me to fill a couple of 3 liter bottles tightly. It seems to me that then the cabbage is better preserved.
gawala
Quote: bc ----
Did it work smoothly?
Absolutely..
Quote: nila
... Because the quality of fermented cabbage is very dependent on the variety of the cabbage itself.
absolutely Vienna. Either the variety is not for salting, summer cabbage does not go into winter salting, or there was a lot of "chemistry" in that cabbage ..
Svetlenki
Quote: bc ----
Tell me, a stainless steel pan is suitable for this business, or not.

It depends on what kind of stainless steel ... In stainless steel from ikea - no. In stainless steel from, for example, le cruise - yes. The manufacturer must indicate in the instructions whether this dish is suitable for storing food or not. Somewhere on the forum someone was explaining the reason. Depends on the composition of the cookware material. Even stainless steel is different.

And if we consider that we have an acidic environment, then we must be especially careful with the use of stainless steel
Igrig
Quote: bc ----
Definitely not in plastic.

If you justified this "accuracy", then the spouse would have stopped fermenting in a very convenient container made of polypropylene for pickling with a wide neck of 8 liters. There are the same ones for 5 liters, and there are similar ones with grates and lids pressing vegetables, etc.
Let me tell you a little secret: almost all industrial salting-leaven is made in plastic containers (barrels, buckets, containers).
About platsmass - "ate shrimp"!
So you can easily ferment in plastic, naturally in food.
And as it was written above correctly, you shouldn't do it in stainless steel, whatever it is.
Svetlenki
Quote: Igrig
So you can easily ferment in plastic, naturally in food.

Yes, you are absolutly right. Only it is worth allocating a separate container for fermenting vegetables.

I say this just in case. Because in plastic, kebabs can also be pickled
bc ----
Quote: Igrig

If you justified this "accuracy", then the spouse would have stopped fermenting in a very convenient container made of polypropylene for pickling with a wide neck of 8 liters.

Sorry, I have a problem with the accuracy of the justification.
1. I read in several places, which is impossible.
2. the experience of a mother who does not regularly work in plastic dishes (however, she does too).
gawala
Quote: Svetlenki
In ikea stainless steel - no
Svetlana, we didn't have such a stainless steel 30 years ago .. We had a domestic one, of high quality, from a defense enterprise.
Igrig
Quote: bc ----
Sorry, I have a problem with the accuracy of the justification.

Don't bother with plastic dishes. It will not have any effect on cabbage.
The point is probably in the variety of cabbage, various nitrites-nitrates, maintaining the correct technology.
In stores, ready-made sauerkraut is sold in polypropylene packaging and nothing is done in it!
Parshina
I have been fermenting cabbage for the last 2 years in large containers of tappers according to the method of Irina Tumanchik, everything turns out great, I take autumn late oak cabbage, this year I ate 3 buckets of 8 liters in total ... there were few eaters. Everything turns out great and delicious. I used to do it in 3-liter jars according to my mother's method. For me, plastic is more convenient ... or the Irinin method is convenient ...
Svetlenki
Quote: gawala
We had a domestic one, of high quality, from a defense enterprise.
gawala, Galina, voooot, you see, you didn't specify. And stainless steel is different
Quote: Igrig
The point is probably in the variety of cabbage, various nitrites-nitrates, maintaining the correct technology.
Listen, I also became slimy until I began to make Scarecrows according to the recipe. She says there that it is imperative that the cabbage is covered with juice. And if not, add some water. Go to her recipe, take a look.
In what dishes can you ferment cabbage?Sauerkraut from Chuchina's mother
(Scarecrow)


We have oak cabbage here. The correct cabbage, as my mother taught me to choose for pickling, you will not find with us in the afternoon with fire!
gawala
Quote: Svetlenki
voooot, you see, you didn't specify. And stainless steel is different
stainless steel grade 08Х18Н10 (according to AISI coding - 304). This alloy is excellent for use in the food industry and food service factories.
What is the difference between food grade and technical stainless steel?
The difference between the two lies in the coating of the technical steel surface and how it is processed.
For food steel, it is important what the surface will be to which the products will touch. The surface, sanded to a mirror-like shine, is typical of the food grade stainless steel, the technical version has a matte surface.
Technical steel differs from food steel by the following features:

Various surface treatments.
Different levels of surface treatment.

akvamarin171
And I got used to salt cabbage in plastic boxes with a lid. These are sold in the fixprice "for barbecue" 5-liter. Shinny cabbage, carrots, crush a little allspice. And I fill it with brine: water and salt. Sometimes, if I need it faster, I'll add sugar. Better yet, add a little brine from the previous cabbage. No proportions, pure taste.
Mirabel
Quote: Svetlenki
you won't find us with fire in the afternoon!
don't you have Turkish shops?
here they sell huge heads of correct cabbage for 1-3 euros.
Lind @
Quote: bc ----

Actually, the question is in the subject. I know for sure what you can ferment in enameled dishes, in glass and in wood. Definitely not in plastic. But about the stainless steel could not find any intelligible information. Tell me, a stainless steel pan is suitable for this business, or not. And then I have enameled dishes for a maximum of 5 liters, this is very little, and there is a 9-liter pan made of stainless steel. I’m thinking, use it, or you need to buy an enamel bucket specifically for this case.
Grandmother at the time of Ona fermented cabbage in a stainless saucepan ... liters per 30
Florichka
I dine in any. And in stainless steel and plastic. Little by little, all winter 1-2 heads of cabbage. It is fermented in 2-3 days and put in a 2-liter enamel jar and a glass jar. We'll eat it, I'll have some more sauerkraut. I like it that way.

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