Fermenting with the Pickle Press
Fermentation: you can do it yourself!
Fermentation is in. More and more people want to control these processes themselves and therefore ferment their own fruit and vegetables. Did you know that it is not as difficult as you think it is? Our pickle press makes it even easier. With a cabbage, a scoop of salt and a few days of patience you can quickly and hygienically make your own sauerkraut.
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What is fermentation?
Almost all products with a pronounced taste are fermented. Think wine, cheese and yogurt. Fermentation is nothing more than the functional rotting of food, with the intention of changing the taste, smell, texture, digestibility and shelf life. This process may not sound very nice, but it is a miracle of nature! It only takes micro-organisms, such as bacteria, fungi and yeasts. The Japanese have been doing this for centuries and have become particularly good at preserving foods and creating unique flavors.
Japanese food? Fermented food!
The fact that fermentation occupies such an important place in Japanese cuisine is due to the characteristics of the Japanese climate: the high temperature and high humidity stimulate the growth of bacteria and micro-organisms.
Most of our Japanese line has also gone through a fermentation process at some point in the production process. The Japanese are masters in creating special flavors and fermentation often creates the fifth taste: umami. Did you know that shoyu and tamari contain all five flavors at the same time? This also happens during the fermentation process, which takes at least 18 months. Special isn't it?
What can you ferment?
Now that people in Europe are increasingly looking for authentic and traditional food, self-fermentation is becoming increasingly popular. Not only does it make your food tastier, but it's also much easier than you think!
Vegetables in particular are very suitable for fermentation. Think especially of hard vegetables such as beetroot, cabbage, carrot, onion and pumpkin. After months of fermentation, these varieties are still delicious! Softer vegetables, such as cucumber, tomato and spinach, get mushy quickly, so ferment them briefly.
The rules of fermentation
Some rules you should know are:
Typically, a longer fermentation time means stronger flavors and more acidity.
The higher the temperature and the more humid the air, the faster the process.
Ensure good hygiene of the pickle press and wash your hands well before, during and after the process.
Using too little salt makes the products less crispy and in some cases even unsafe due to incorrect bacterial growth.
Pickle press: a handy helper!
With our pickle press (in Japanese tsukemonoki) you make it extra easy on yourself. Because the press has exactly the right materials and construction, the fermentation process is accelerated and you can ferment food yourself in a hygienic way. This allows you to have a delicious sauerkraut on the table in 3 days! Soon we will present our tsukemonoki in a beautiful new look!
