RE: Plastic container for fermenting?

May 30, 2010

Personally I would avoid it. Plastics can leach nasty stuff, especially

when in contact with acidic liquids over time.

Dean

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From: nutrition

[mailto:nutrition ] On Behalf Of

Sent: Sunday, May 30, 2010 6:25 AM

nutrition

Subject: Plastic container for fermenting?

I'm thinking about getting a plastic container for making sauerkraut and

possibly kimchi. They have these containers in Japan that seem really good

(and dh is going there next week), with either a screw-top lid to keep the

fermenting veggies submerged, or a spring that pushes down on them. Would

the plastic be okay? I could then transfer the kraut to a scalded or boiled

glass jar before I kept the mixture in the refrigerator.

Thanks for the help,

May 30, 2010

Hi Dean,

I've been making raw milk kefir in glass jars with plastic lids. The lid

doesn't actually come in contact with the kefir. The only other lids I have

are metal and I was afraid to use them. Should I just put a small glass

plate on top of the jar?

Thanks for the info ~ Lynn

Plastic container for fermenting?

>

> I'm thinking about getting a plastic container for making sauerkraut and

> possibly kimchi. They have these containers in Japan that seem really good

> (and dh is going there next week), with either a screw-top lid to keep the

> fermenting veggies submerged, or a spring that pushes down on them. Would

> the plastic be okay? I could then transfer the kraut to a scalded or

> boiled

> glass jar before I kept the mixture in the refrigerator.

>

> Thanks for the help,

>

May 30, 2010

I used one for awhile. It's mostly not worth the money: if you work directly

in the jar then you save a step. Also I don't like plastic containers much

for fermenting.

To hold the kraut down in a jar, all you need is something that fits the

jar: a condiment cup, for instance. Or the chopped-off end of a plastic

bottle, if you don't mind plastic. The screw-top lid will press it down

enough. Just fold a salted cabbage leaf over the kraut, add your spacer,

then screw on the lid. (see the previous discussion on Dunkers!).

For lids: use the plastic ones that they sell in the canning section. They

will release any gases that form.

You don't need to boil the jar either. Just wash it like you usually would.

But if you like experimenting with kitchen gadgets: then sure, experiment! I

do love kitchen gadgets myself.

On Sun, May 30, 2010 at 3:24 AM, <lynchfam@...> wrote:

> I'm thinking about getting a plastic container for making sauerkraut and

> possibly kimchi. They have these containers in Japan that seem really good

> (and dh is going there next week), with either a screw-top lid to keep the

> fermenting veggies submerged, or a spring that pushes down on them. Would

> the plastic be okay? I could then transfer the kraut to a scalded or boiled

> glass jar before I kept the mixture in the refrigerator.

>

> Thanks for the help,

>

> --

>

May 30, 2010

Theoretically if the plastic lids don't touch the kefir, that should be

fine. Until recently I was also storing kefir cheese in glass bowls with

plastic lids.

But recently I noticed a pinkish color developing on the bottom of the lid.

I'm not sure what that was - didn't seem to be mold since it didn't wash off

very easily. Maybe just the soft plastic reacting with acidic moisture from

the cheese?

In any case, I started covering the glass bowl with a small glass plate

instead, just as you mentioned. Just seems safer. Since the whole point of

the exercise is to do it for health, why take chances?

Dean

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