When it comes to making sauerkraut, choosing the right container is essential for a successful fermentation process. While there are various options available, I would recommend two types of containers that have proven to be effective: old-fashioned earthenware crocks and food-grade plastic pails.
1. Old-fashioned earthenware crocks: These crocks have been used for centuries and are still a popular choice for fermenting cabbage. They have a traditional charm and provide an ideal environment for fermentation. The porous nature of the crock allows for the exchange of gases, while the weight of the lid helps keep the cabbage submerged in its own juices. However, it is crucial to ensure that the crock is in good condition without any cracks or chips. If there are imperfections in the crock, it may lead to contamination or the loss of valuable fermentation gases.
2. Food-grade plastic pails: Sturdy and rigid food-grade plastic pails are excellent alternatives to earthenware crocks. They are easily available, affordable, and offer several advantages. Firstly, they are non-porous, which means there is no risk of contamination or absorption of flavors. Secondly, they come with airtight lids that can be easily sealed, allowing for controlled fermentation. Additionally, plastic pails are lightweight and easy to handle, making them a practical choice for home fermenting.
In my personal experience, I have used both earthenware crocks and plastic pails for sauerkraut fermentation. While the crocks provided a traditional touch, I found the plastic pails to be more convenient and reliable. The airtight seal of the lids ensured that no unwanted air or bacteria entered the fermentation process, resulting in consistently good sauerkraut.
Regardless of the container you choose, there are a few key points to keep in mind:
– Size: Select a container that can comfortably hold the amount of cabbage you plan to ferment. Remember that cabbage tends to expand during fermentation, so leave some extra space.
– Weight: It is crucial to keep the cabbage submerged in its own juices during fermentation to prevent mold growth. Both earthenware crocks and plastic pails should have a weight or a system in place to hold the cabbage down. If using a plastic pail, you can place a sterilized plate or a bag filled with brine on top of the cabbage to weigh it down.
– Sterilization: Before beginning the fermentation process, ensure that your chosen container is thoroughly cleaned and sterilized. This helps create a favorable environment for the desired bacteria while inhibiting the growth of harmful bacteria.
Both old-fashioned earthenware crocks and food-grade plastic pails are suitable containers for sauerkraut fermentation. The choice ultimately depends on personal preference, availability, and convenience. Whichever container you choose, make sure it is in good condition, properly sealed, and capable of keeping the cabbage submerged during fermentation.