TerraSana Pickle Press Tsukemonoki 1,2 L
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With the pickle press (tsukemonoki) you can ferment fruit and vegetables at home very quickly and hygienically. By fermenting yourself, you can enrich a product and keep it longer. Fermentation not only gives your food a delicious taste, it is also much easier than you think! For vegetables, think especially of hard vegetables such as beetroot, cabbage, carrot, onion and pumpkin. Even after months of fermentation, these varieties are still delicious! Softer vegetables such as cucumber, tomato and spinach quickly become mushy, so ferment them briefly. Fruit can also be fermented well. Think especially of peaches, plums, apricots and exotic fruit such as pineapple and mango.
A number of rules that you must know are:
- A longer fermentation time usually means stronger flavors and more acid.
- The fermentation process is faster if the temperature is around and near room temperature and the humidity is high: in the summer the process is therefore faster!
- 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.