Fermented pickles and sauerkraut are traditionally fermented in stoneware crocks, but they can also be brined in large containers made of glass, unchipped enamelware, or food grade plastic. Large plastic pails can be purchased at restaurants or home winemaking shops. Do not use plastic wastebaskets or garbage cans or copper, iron, or galvanized metal containers.
Reference: Making Pickles and Pickled Products, Pm 1368, Iowa State University Extension
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