RockShox Fermentation Set Sauerkraut - Authentic herbs

Article number: 7436947614650 View everything from Rotpot> View more: DIY Foods> Rotpot - Fermentation Set Sauerkraut - Authentic herbs complete kit to make sauerkraut yourself. This botpot comes with an authentic spice mix. Rotpot is a complete do-it-yourself kit with which you can make the tastiest tasteful bubbles at home through fermentation. Furme ... what? Ferment! An old preparation technique, in which yeasts and bacteria convert the naturally present sugars into mild acids. The pot can be used again and again. The separately available add-ons can be used to experiment with different recipes and ingredients. Sauerkraut is a wonderfully authentic dish, but is many times better because of this fermentation technique. Try it for yourself! Everything you need is in the box. And then you only need a little bit of patience because your homemade sauerkraut is ready after a little week! What's in the box?  A glass preserving jar a water lock two lids salt and spice mix ingredients spice mix: sea salt, juniper, mustard seed, black pepper and bay leaf. You can learn to ferment yourself, add a small cabbage of up to 1 kg. Product specifications Fermentation Set Sauerkraut - Authentic herbs - Sauerkraut - Authentic herbs Article description Fermentation Set Sauerkraut - Authentic herbs article number 7436947614650 Version sauerkraut - Authentic herb country of origin Netherlands Getting started! Cut a cabbage of approx. 1 kg into quarters and remove the hard core and bottom. Grate the pieces of cabbage in thin strips with a mandolin or chop them with a sharp knife. Put the cabbage in a mixing bowl and add the Krautmix in its entirety. Knead the Krautmix firmly through the cabbage. The cabbage releases moisture after a few minutes. Knead until you can squeeze a lot of moisture. Put the seasoned cabbage with the moisture little by little in the glass preserving jar. Always push the mixture well until the cabbage comes under its own moisture and all the air is taken out. Push the lid with the water slot on the glass jar. Remove the red cap from the water lock and fill the tube halfway through the bulbs with tap water. Push the cap on it again and insert the water slot about an inch through the hole in the lid. Let the cabbage ferment for 6 to 8 weeks at cool room temperature, outside of direct sunlight. Remove the lid with the water slot from the pot and taste the sauerkraut in the meantime. Use a clean fork. Is the taste not yet as desired? Turn the lid with the water lock on it again and let the cabbage ferment further. Is the taste perfect? Turn the clean lid on the pot without a water lock and keep the sauerkraut in the fridge until the moment you want to eat it. Due to the cold temperature, the fermentation process stops and the taste remains as you like best. Serve the sauerkraut as raw vegetable salad, topping with a piece of meat or in a delicious stew. Then use the Rotpot for your next experiment. You can also use the Rotpot to ferment other vegetables. Try it with red cabbage or carrots. What is a water slot? The water lock ensures that the gas that produces bacteria and yeasts can safely escape during fermenting. It also prevents oxygen from outside to reach the cabbage so that it can spoil. Why ferment? In the past, this technique was especially popular among people who did not have a fridge, because the lower acidity ensures that you can store products longer. Fermented products vegetables are not only very tasty, but also healthy. They are packed with bacteria that are good for your intestines. Environmental information about fermentation set of sauerkraut - authentic herbs fermentation is the conversion of organic material from bacteria, yeasts and fungi. Many well -known foods were created by fermentation. Think of coffee, cocoa, dry sausage, olives, cheese, yogurt, sauerkraut. With the Rotpot you can do it bring dish to the right taste so that you enjoy optimally. Tasty, healthy and zero food waste home fees are not only very tasty, but are also bursting with friendly lactic acid bacteria that can contribute to a healthy intestinal flora. Moreover, fermenting is a handy way to make vegetable tests and dairy shelf life for longer, preventing waste from being prevented. The story behind Rotpot Rotpot is a creation by Sanne Zwart, the fermentation expert behind kitchen farmers workshops. Sanne was fascinated years ago by the enormous possibilities and benefits of fermentation and has the mission to get everyone fermenting.  Rotpot is compiled and packaged by employees with a distance to the labor market. For this purpose, cooperation is done with a nearby social workplace with a special HACCP department for food products. The herbs and spices are, where possible, of Dutch descent and sustainably grown. The materials are carefully chosen on the basis of origin, with as little impact on the environment as possible and are suitable for long -term use.