Is it possible to make sauerkraut in a plastic bucket


Sauerkraut is a popular variety of homemade preparations. To obtain them you need to choose a recipe, variety, spices and container. One of the main questions that arises in the cooking process - is it possible to make sour cabbage in a plastic bucket? Sourdough is performed only in containers of a certain type. Otherwise, it will negatively affect the taste of the dish.

The benefits of sauerkraut

Sauerkraut is obtained as a result of fermentation. For its preparation, you need to chop a head of cabbage and grate carrots. Many recipes suggest using peppers, apples, beets or cranberries.

After slicing, vegetables are mixed with salt, sugar, allspice, bay leaf and other spices are added to taste.

In sour cabbage contains vitamin C, known for its antioxidant properties. The absence of heat treatment allows you to fully preserve this useful element in vegetables, as well as vitamins K, groups B, potassium, calcium, iron, phosphorus, zinc.

After fermentation in cabbage acetic and lactic acid is formed. Calorie snacks is 27 kcal per 0.1 kg. Therefore, it is included in the diet menu.

Tip! Sauerkraut is recommended for people to improve digestion, especially with low acidity of the stomach.

You can eat cabbage in the presence of ulcers and liver disease. And her pickle is a cold remedy.

Hypertensive patients should be cautiously included in the diet of pickled vegetables due to the high salt content. Then recipes are selected, where its minimum quantity is required.

How to ferment cabbage

To preserve the maximum of nutrients in vegetables, you need to ferment them properly. This takes into account several nuances: the choice of varieties, seasonings and packaging. Particular attention is paid to the selection of tanks for pickling and further storage of blanks.

Variety selection

Equally relevant is the question of which sauerkraut sour. Best for this purpose suitable varieties of medium and late maturation. Such heads of cabbage are distinguished by an increased density, and when pickling a crispy and hard snack is obtained. Their ripening takes place in the middle of autumn, therefore the best time for fermentation is this particular time.

Important! Early cabbage is always loose and soft. With its fermentation, the result is more like porridge.

For starter choose large heads of cabbage to minimize waste. However, you can use several small heads. When choosing cabbage you need to pay attention to the presence of green leaves. If they are absent, then the probability is high that the vegetables were frozen. As a result, she lost her presentation, and the seller eliminated these leaves.

It is best suited for sour protein varieties, which are sweetish in taste. If red varieties are used, the appetizer will have a bitter aftertaste. Add sugar will help to correct the situation.

The most suitable varieties for fermentation - Aros, Slava, Morozko, etc. Determine late heads of cabbage is quite simple: they are large in size and high density, have coarse and thick leaves.

Selection of seasonings and additives

The main supplement that promotes fermentation is salt. If the vegetables are pickled without salt, then spices are used. This snack has a specific taste and is not stored for a long time.

If the salt is not used enough, the vegetables become loose. Excess salt also adversely affects the taste of the blanks and increases the duration of the whole process. Cabbage kvass with the use of coarse rock salt.

Attention! The optimal ratio is the addition of 0.2 kg of salt for every 10 kg of vegetables.

To speed up the fermentation process sugar is added to the billet. With it, vegetables get a mild taste. If you overdo it with sugar, they will become too soft.

Bay leaf and allspice help to improve the taste of sauerkraut. These ingredients are present in virtually every recipe.

To taste, you can add to the cabbage other seasonings:

  • caraway;
  • anise;
  • hot peppers;
  • carnation;
  • Dill seeds.

As additives, various vegetables, berries, fruits and greens are used:

  • Bulgarian pepper;
  • celery;
  • cranberry;
  • cranberries;
  • apples;
  • mushrooms;
  • Fresh cilantro and dill.

Tare use

Initially, cabbage sour in wooden barrels. The most delicious vegetables are obtained in oak packaging. At home, it is not always possible to place wooden tubs.

It is best to choose tare of hardwood (birch, oak, linden). If you sour in coniferous dishes, pour it in with cold water for 25 days. Every 5 days water is changed. This procedure will eliminate the resin and tannins from the wood.

Replace wooden containers can glassware. Fermentation can be made immediately in glass jars. To do this, prepared vegetables are placed in a three-liter jar, where the fermentation process takes place.

The use of three-liter cans greatly simplifies the process of cooking. After the end of fermentation, they are immediately removed for storage, without transferring the vegetables to another container. In this way, you can sour cabbage for a year. When blanks end, prepare the next jar.

An alternative is to use enamelware. Before applying it check for the presence of chips and cracks. Enameled pots, buckets and barrels are suitable for pickling.

Tip! You can sour cabbage in pottery.

What can not sour vegetables? It is not recommended to use the following types of containers:

  • steel;
  • aluminum.

During fermentation, lactic acid is released, after which the brine interacts with the metal surface. As a result, the blanks get an unpleasant taste. Such a chemical reaction can lead to the formation of harmful substances. Therefore, sour cabbage in aluminum cookware is strictly prohibited.

It is not recommended to store blanks in aluminum dishes. This metal reacts quickly with acids, so with prolonged contact the content of harmful compounds increases.

Metal containers can be used in fermentation, if you prevent the contact of vegetables with their surface. To do this, the cabbage is first placed in a strong plastic bag, which is then placed in a container of aluminum.

To the question "Is it possible to make sauerkraut in a plastic bucket?", There is no definite answer. It is possible to use a plastic barrel for the starter, however, this method will not improve the taste properties of the blanks. For food only suitable plastic food. The type of use is indicated on the container itself or on the labels.

When fermented in plastic dishes, vegetables can absorb its smell. Poor quality plastic buckets may contain harmful chemicals. Cabbage fermented in this way may acquire a strange taste. In the absence of another option, chopped vegetables are first placed in a plastic bag, then in a plastic bucket.

Process of fermentation

After placing the cabbage in the container on top set the load. Its functions will be performed by a can filled with water, or a stone. The oppression is better to put on a wide plate. If the fermentation is made in banks, they are not covered with lids.

In the process of fermentation, juice is released from vegetables. Therefore, under the container you need to put a deep plate or pan.

Sour cabbage occurs at a temperature of 17-22 ° C. Depending on the recipe, this process takes from one hour to several days.

At lower temperatures, the process will take longer and may completely stop. At high temperatures, the vegetables will spoil and become too soft.

Important! If the process is correct, then foam and bubbles form on the surface.

After 3 days, the vegetable mass settles, and the intensity of juice release will decrease. This indicates the readiness of the dish. Before sending the blanks for permanent storage, you need to taste them. Fresh vegetables leave to ferment for a few more days.

In the presence of sour taste, cabbage is moved to the basement, refrigerator or other cool place.

The secrets of delicious cabbage

To make the cabbage crispy, use the following tricks:

  • After adding salt, you do not need to mix the chopped vegetables; just mix all the ingredients;
  • cabbage is cut into pieces of medium size;
  • so that the vegetables do not soften, they add horseradish root or oak bark, which contain tannins;
  • First, cabbage is boiled at room temperature, then the container is moved to a room where the temperature is 0 ° C;
  • when placing vegetables in a container, you need to tamp them well, then put the load on top;
  • It is not recommended to freeze the vegetables before use.

To improve the taste of pickled vegetables will help the following steps:

  • in the sourdough process, you need to remove the foam;
  • regularly poke vegetables with a wooden stick (to evenly pickle and release gases);
  • add cucumber pickle or sour fruit juice.

Extend the shelf life of blanks can be subject to a number of conditions:

  • banks or other containers left in a cool place at a temperature of + 1 ° C;
  • avoiding the appearance of mold will help the use of cloth soaked in alcohol, which is covered with cabbage.


Sauerkraut is a healthy snack and a component of other dishes. Before getting blanks for the winter, you need to figure out whether you can make sauerkraut in an aluminum pot. Metal containers are not suitable for pickling. It is best to use wooden, glass or clay containers. Plastic dishes are not recommended for fermenting and further storage. You can first place the vegetables in a plastic bag, then lower it into a plastic or metal bucket.