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I googled it and and it seems to be ok, since they make giant stainless steel barrels for fermentation. But some sources only recommend crocks or glass. Do you guys think it's ok to ferment kraut in a large stainless steel bowl?
 

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There was a comment in a past Wise Traditions journal (the one with all the info on metals, heavy metal toxicity, etc) that said fermentation in stainless steel is not ideal, I don't remember it being a dire warning, but a little metal can get in.

We eat this: http://www.rejuvenative.com/catalog_vd.htm , which is fermented in SS barrels. We decided it was okay for now as it is the fermented veg we like the most and that DS will eat, so the benefits outweigh the negatives. But if (when!) I buy my own corck and start fermenting it will be ceramic.
 
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