Small fermenting pots for gherkins etc. Available in 3.5ltr and 5ltr
- The fermentation of vegetables is among the oldest and healthiest methods of preserving food.
- Most people are familiar with sauerkraut, but you can also preserve red cabbage, cauliflower, carrots, peppers, broccoli, all sorts of string beans, cucumbers, onions, turnips, radishes, celery, tomatoes, beets and many other vegetables using lacto-fermentation.
- Complete with lid (no stones)
- Water seal prevents any unpleasant odours
- Free from any harmful substances (lead cadmium ...)
- Would grace any kitchen or pantry - features decorative design
- Comes with wooden tongues for easy extraction of produce
• Enough cucumbers or gherkins to fill your pot
• 6 4-inch sprigs fresh dill (including seed heads, if available)
• Garlic to tastse, lightly crushed
• 1 tablespoon black peppercorns
• 1 tablespoon dill seed
• Sea Salt - about 20gm per litre water
• Water (non chlorinated)
1 Wash and trim the vegetables, and pack into your pot. Tuck in the dill, garlic etc as you go.
2 Dissolve the salt in the water, and pour over the vegetables to cover. Weight the vegetables with a plate so that they remain completely submerged. Place the stoneware lid on top of your fermentation crock pot and fill the water trough with cooled boiled water. This ensures air-tight sealing of the stoneware fermentation crock pot. Since the fermentation crock pot is now sealed air-tight, no mould can form, the produce is protected, and the process of lactic acid fermentation can start.
3 Now let it stand for about 10-14 days at room temperature the pot. After 14 days, the pot can be placed in the basement. Always make sure that there is water in the groove - this will allow your cucumbers to remain airtight. After about 6 weeks the pickles can be eaten.