To keep a cabbage harvest for a long time, many make sour/salt these vegetables, having chosen suitable utensils for the procedure. The fact is that not all ware suits for fermentation.
Aluminum ware in the form of pans, buckets, frying pans and other is very popular. In it there is nothing surprising, the utensils made of this material have the low cost, corrosion resistance, at the same time because of excellent heat conductivity and ease it is very convenient to work with it.
However on it pluses of such ware also come to an end. The fact is that these utensils are often made not of pure aluminum, and from the alloy containing lead, arsenic, zinc, beryllium, etc. at misuse these substances can get into a human body. Ware from aluminum is good only for cooking of dishes which contain the minimum quantity of acids, for example, broths, fish, meat, soups, pasta, etc., and here for preparation of rassolnik, Russian cabbage soup, compotes it is better to choose a container from other material. As is well-known, acid destroys metals, and cooking in an aluminum container of acidiferous dishes will surely lead to the fact that parts of metal will get to viands.
Now as for fermentation of cabbage. If in a pan from aluminum to ferment cabbage, then the protective film covering aluminum under the influence of acids will just collapse, as a result the ready-made product will be harmful and its gustatory qualities will change not to the best.
If you face the choice in what to make sour cabbage, then give preference to the utensils made of neutral materials - enameled, wooden, glass. The enameled pans and tanks, wooden tubs and glass jars - an ideal container for salting/fermentation of cabbage.