Rotpot fermentation set sauerkraut - authentic herbs

Item number: 7436947614650 View all RotPot > View more: DIY Foods > RotPot - Sauerkraut Fermentation Kit - Authentic Herbs Complete kit to make your own sauerkraut. This RotPot comes with an authentic herb mix. RotPot is a complete DIY kit that allows you to make the most delicious, flavorful bubbles at home through fermentation. Ferme…what? Fermentation! An ancient preparation technique in which yeasts and bacteria convert naturally occurring sugars into mild acids. The pot can be used again and again. The separately available add-ons allow you to experiment with different recipes and ingredients. Sauerkraut is a delicious, authentic dish, but it becomes even more delicious with this fermentation technique. Try it yourself! Everything you need is in the box. And then all you need is a little patience because your homemade sauerkraut will be ready in just a week! What's in the box? A glass preserving jar an airlock two lids salt and herb mix Ingredients Herb mix: sea salt, juniper berries, mustard seeds, black pepper and bay leaves. You can learn to ferment Add a small cabbage of up to 1 kg yourself. Product specifications Fermentation Set Sauerkraut - Authentic Herbs - Sauerkraut - Authentic Herbs Item description Fermentation Set Sauerkraut - Authentic Herbs Item number 7436947614650 Type Sauerkraut - Authentic Herbs Hypoallergenic Country of origin Netherlands Get started! Cut a cabbage of approx. 1 kg into quarters and remove the hard core and bottom. Grate the cabbage pieces into thin strips with a mandolin or slice them finely with a sharp knife. Place the cabbage in a mixing bowl and add the kraut mix whole. Knead the kraut mix firmly into the cabbage. The cabbage will start to release liquid after a few minutes. Knead until you can squeeze out a generous amount of liquid. Gradually add the seasoned cabbage and its liquid to the glass jar. Press the mixture firmly until the cabbage is submerged in its own liquid and all the air is removed. Place the lid with the airlock on the glass jar. Remove the red cap from the airlock and fill the tube halfway up the bulbs with tap water. Replace the cap and insert the airlock about 1/2 inch through the hole in the lid. Let the cabbage ferment for 6 to 8 weeks at cool room temperature, out of direct sunlight. Remove the lid with the airlock and taste the sauerkraut periodically. Use a clean fork. If the taste isn't to your liking, replace the lid with the airlock and let the cabbage ferment further. Is the taste perfect? ​​Replace the clean lid without the airlock and store the sauerkraut in the refrigerator until you're ready to eat it. The cold temperature stops the fermentation process and preserves the flavor you prefer. Serve the sauerkraut as a raw vegetable salad, a topping for 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 an airlock? The airlock allows the gas produced by bacteria and yeasts during fermentation to escape safely. It also prevents external oxygen from reaching the cabbage, which could spoil it. Why ferment? This technique used to be especially popular among people without refrigerators because the lower acidity allows for longer shelf life. Fermented vegetables are not only delicious but also healthy. They are packed with bacteria that are good for your gut. Environmental information about the Fermentation Set Sauerkraut - Authentic Herbs Fermentation is the conversion of organic material by bacteria, yeasts, and molds. Many well-known foods are the result of fermentation. Think of coffee, cocoa, dried sausage, olives, cheese, yogurt, and sauerkraut, for example. With the RotPot, you can season your dish to your heart's content, ensuring optimal enjoyment. Delicious, Healthy, and Zero Food Waste. Home fermentations are not only delicious but also packed with friendly lactic acid bacteria that can contribute to healthy gut flora. Fermentation is also a convenient way to extend the shelf life of vegetable and dairy leftovers, preventing waste. The story behind RotPot. RotPot is a creation of Sanne Zwart, the fermentation expert behind Keukenboeren Workshops. Years ago, Sanne became fascinated by the enormous possibilities and benefits of fermentation and is on a mission to get everyone fermenting. RotPot is assembled and packaged by employees with disabilities. They collaborate with a nearby sheltered workshop with a dedicated HACCP department for food products. Wherever possible, the herbs and spices are of Dutch origin and sustainably grown. The materials are carefully selected based on their origin, minimizing their impact on the environment, and are suitable for long-term use.