Sauerkraut is one of the most sought-after preparations for the winter. About whether it is possible to ferment a vegetable in aluminum dishes and the cooking technology, read below.
Is it possible to ferment cabbage in an aluminum bowl
To enjoy delicious sauerkraut in the winter, you need to choose the right dishes for its preparation and further storage. Many housewives in the house have pots that are made of aluminum. But often this type of cookware is not made of pure material, but of an alloy that includes zinc, beryllium and other impurities.
If, after all, the hostess decided to ferment in an aluminum pan, then her surface should be enameled
Sauerkraut emits acid, which when reacted with this metal alloy can negatively affect the taste of the dish, as well as harm the digestive system of the person who uses the product.
Important! The enamel in the pan should be free of chips and scratches so that the acid released during souring does not come into contact with the alloy.
Selection and preparation of ingredients
In order for the fermented product to retain taste for longer and have a characteristic crunch, you need to carefully select the products for its preparation. Heads of cabbage for cooking should be resilient, there should not be rottenness, diaper rash, or deep scratches and cracks on the surface of leaf plates. The cabbage varieties of late ripening are best suited for the fermentation procedure; they retain their presentation for longer and, unlike early varieties, do not become mucilage during fermentation.
It is better to choose carrots that are sweet in taste, it should be large, without visible damage and traces of the life of insects. Before cooking, vegetables are washed with warm water, carrots are peeled, and heads of cabbage are removed from the top layer of leaf plates.
Did you know? In Russia, in the 19th century, special drying houses were built in which cabbage was dried. The resulting raw materials were used to make dry rations for soldiers and flotillas, the product had a low weight and a long shelf life, which made it possible to cook nutritious soup if necessary.
Cabbage recipes in a pan
In order to crunch delicious sauerkraut in the winter, you can use not only the classic cooking recipe, but also add various spices and berries to the composition of the dish. The most interesting and sought-after ways to prepare winter preparations, read below.
Classic recipe
1.5 kg 30 minutes
White cabbage
2 kg
Nutritional value per 100 g:
Chop the vegetables, resulting in shavings of an approximate length of 5 cm and a width of 3 mm.
Thoroughly mix the sliced cabbage and carrots with salt.
Divide the resulting cut into 3 equal parts. Each part is placed in turn in a pan, while it is kneading properly with your hands so that the vegetables let the juice flow.
Next, you need to put a plate on top of the squeezed slices of vegetables and press it down with a heavy object.
The pan with the contents is placed in warm conditions for 3 hours to start the fermentation process. To do this, put a bowl of cabbage in hot water to create a temperature inside the vessel at + 30 ° C.
Further cooking continues at room temperature at + 20 ° C for 3 days.
Every day you need to remove the plate that covers the pickle in order to release the accumulated gases, otherwise the product will turn out to be bitter in taste. After 3 days, the finished dish is transferred to glass jars.
Chop the vegetables, resulting in shavings of an approximate length of 5 cm and a width of 3 mm.
Thoroughly mix the sliced cabbage and carrots with salt.
Divide the resulting cut into 3 equal parts. Each part is placed in turn in a pan, while it is kneading properly with your hands so that the vegetables let the juice flow.
Next, you need to put a plate on top of the squeezed slices of vegetables and press it down with a heavy object.
The pan with the contents is placed in warm conditions for 3 hours to start the fermentation process. To do this, put a bowl of cabbage in hot water to create a temperature inside the vessel at + 30 ° C.
Further cooking continues at room temperature at + 20 ° C for 3 days.
Every day you need to remove the plate that covers the pickle in order to release the accumulated gases, otherwise the product will turn out to be bitter in taste. After 3 days, the finished dish is transferred to glass jars.Video recipe
Did you know? Daily use of sauerkraut will help improve an erection in men.
With caraway seeds
2.5 kg 30 minutes
White cabbage
3 kg
Nutritional value per 100 g:
- They begin to prepare pickles with a shredder of vegetables with a special grater or knife. The length and width of the chips depends on the personal preferences of the cook.
- Salt and caraway seeds are added to the slices and mixed thoroughly.
- Next, chopped vegetables must be wrinkled with hands until juice appears.
- Then the cut is rammed in a pan, and a load is placed on top of it.
- The dish is cooked for 3 days at a temperature of + 20 ° C. Twice a day, you need to remove the load and pierce the cabbage with a fork or knife to let out the accumulated gas.
- After 3 days, the finished dish is transferred to glass jars.
With cranberries
4 kg 30 minutes
White cabbage
5 kg
Nutritional value per 100 g:
- Vegetables are chopped in strips of 4 mm wide and 5 cm long.
- The cut is mixed with salt and crushed by hands until juice appears, which subsequently becomes brine.
- The bottom of the pan for cooking pickles is lined with sheet plates removed from the head.
- Next, lay the sliced vegetables and cranberries.
- Put the press on the pickle. Fermentation lasts for 3 days.
Features of storage of blanks
Subject to storage rules, the product will remain crispy and attractive in appearance for longer. The main condition for preserving the food is observing the temperature regime in the range from + 1 ° С to + 5 ° С, it is also necessary to follow the humidity indicator, which should be in the range of 80–90%. Subject to these requirements, products can be stored for 8 months.
Important! At temperatures above + 5 ° C, the fermentation process will continue, which will negatively affect the taste of the workpiece.
If you follow the step-by-step recipe, then even a novice cook can ferment cabbage. Such a home-made product is best for those who like to eat tasty and wholesome.
