Salad pickle press 1200ml

Terrasana Salad pickle press 1200 ml

With the pickle press (tsukemonoki) you can ferment fruits and vegetables at home very quickly, easily and hygienically. By fermenting you enrich your food and change the taste. In just a few hours you can give your food a delicious, unique taste. When it comes to vegetables, think especially of hard vegetables such as beetroot, cabbage, carrot, onion and pumpkin. Softer vegetables, such as cucumber, tomato and spinach, become mushy quickly, so ferment them briefly. Fruit is also easy to ferment. Think especially of peaches, plums, apricots and exotic fruits such as pineapple and mango.

Some fermentation rules:

The longer you ferment, the stronger and more sour the flavors.
The more heat and the higher the humidity, the faster the fermentation process. Maintain room temperature.
Salt initiates fermentation. Use approximately 2% salt on the vegetable weight.
If you use too little salt, the vegetables will become less crispy.

Kind of product
pickle press for fermenting vegetables at home - 1.2 l

Usage
This is how you make your own pickle:

Step 1: put 400 g of your favorite chopped vegetable (or fruit) in the pickle press.

Step 2: Add 2 tbsp genmai su, ume su or mirin.

Step 3: Add 1 tsp spices (optional).

Step 4: knead 6-8 g salt into the vegetables (2% of the vegetable weight).

Step 5: Be patient for a few hours. 1 hour for a slightly fermented taste, a few days for a really fermented taste. 4 hours is always good. Taste until you like it!

Step 6: Drain the pickle and season your pickle with, for example, umeboshi, furikake or tahini.

Step 7: Store your pickle in the refrigerator for 3 days.

Manufacturer
TerraSana
PO Box 70
2450 AB LEIMUIDEN