Sauerkraut jar glazed, with water lock, cover and 2 stones with a capacity of 10 liter for 7-8 kilograms of cabbge.  Beech wood masher length 65 cm  Sauerkraut spices 1 x 25 grams  1 package sulfite for cleaning purposes  1 package lemon acid (cleaning aid)  1 bag sauerkraut ferment  Dutch instruction manual (with recipes)

Dutch-language book with numerous recipes that clearly explains how you can taste cabbage and other vegetables. Also the making of flat cheese, yogurt, kefir and sourdough bread are discussed extensively. With many photos, 80 pages.

Everything about preserving and sauerkraut making. Many recipes, a clear manual with lots of photos and tips. Contents: 48 pag.

Sterling quality masher for releasing the juice from the sauerkraut and for good mashing. Unvarnished, length 60 cm.

Without thinking about it, we eat fermented food every day; from yoghurt and cheese to breakfast, coffee at work, sandwiches at lunch to a slice of sausage in the evening with a beer in front of the tv. Everything is fermentation. Mr. Wateetons takes you into this wonderful world of food-changing microbes. About rot - written smoothly and with humor - is the result of solide research and describes all facets of fermentation. It is therefore the fermentation manual for the hobby cook (and professional) and shows you step by step how fun, tasty and adventurous it is to get started at home: brew your own beer, cider, wine ... Learn to prepare Thai fish sauce or prepare Indonesian tempeh, make your own blue cheese on a slice of sourdough bread and surprise your table mates with a century egg with their fermented tea. Of course, Mr. Wateetons will teach you how to use your own fermentation supplies with simple means and the error analyzes are not lacking either.

Sauerkraut jar glazed, with water lock, cover and 2 stones with a capacity of 10 liter for 7-8 kilograms of cabbge.  Beech wood masher length 65 cm  Sauerkraut spices 1 x 25 grams  1 package sulfite for cleaning purposes  1 package lemon acid (cleaning aid)  1 bag sauerkraut ferment  Dutch instruction manual (with recipes)

Sauerkraut jar, glazed, with water lock, cover and 2 stones with a capacity of 5 litres for 3-4 kilograms of cabbage.  Beech wood masher length 65 cm  Sauerkraut spices 1 x 25 grams  1 package sulfite for cleaning purpose  1 package lemon acid (cleaning aid)  1 bag of sauerkraut ferment  Dutch instruction manual (with recipes)

In this brown enamel jar with special water-edge cover (water lock) and 2 stones for weight increasement in half-moon shape, create your ownsauerkraut by mens of lactic fermentation! Of white cabbage, but of course also of red cabbage etc.! This 15 liter sauerkraut jar can contain about 11-13 kg of cabbage. The acidification of vegetables is one of the oldest and most healthy conservation methods, everyone knows sauerkraut of course. But other than that you can also conserve red cabbage, cauliflower, carrots, peppers, broccoli, all kinds of cutting-and green beans, pickles, onions, white tubers, celeriac, tomatoes, radishes or beet. Home conserved vegetables are tasty and healthy! How to make sauerkraut: Rinse the entire cabbage clean with plenty of water, remove the outer leaves and keep these.  Cut the cabbage with a cabbage slicer or a sharp serrated knife on a wooden board into thin slices.  Clean the sauerkraut jar (+ stones) with a sulfite solution and thoroughly rinse off everything 2 x with water.  Fill the sauerkraut jar with a layer of cabbage of about 15 cm height and sprinkle a bit of coarse seasalt onto the layer. Do not use more than 10 gram per kilo cabbage. Mash the sauerkraut mass with a masher of beech wood and sprinkle 5-10 gram of spices on top of the layer. Fill the jar his way until it is almost full. Now place the outer leaves (you had kept), on top of the cabbage and close the jar with the two half stones.  Now the stone lid can be placed on the pot and the edge must be filled with water. This way, carbon dioxide can escape from the pot, while it is still closed.  The stuffed sauerkraut-jar must be put away at room temperature to set off the fermentation process .  The fermentation process takes about two weeks, then the sauerkraut-jar must be stored cool (frost free) to prevent further acidification.  Two weeks later the Sauerkraut is ready.  Simply remove the lid, take the stones and the outer leaves of the cabbage out of the jar.  Take the sauerkraut from the jar and close the jar off again with the cleaned leaves, stones and lid.  Do not forget to fill the water edge again!  Tip: put some pieces of sliced apple between the layers of cabbage. After the fermentation nothing will be left of the apple, but the sauerkraut tastes extra soft! Brown enamel jars, with special water edge-lid (water lock) and 2 stiffening rocks in halfmoon shape. For lactic acid fermentation of all kinds of vegetables. Also suitable for the storage of grain, seeds, honey ...

Old fashioned glazed Cologne pot with loose lid. Traditionally used for conserving and/or pickling of vegetables and other foods. Gorgeous farmer finishing and quality. Content 5 liter.

Set of 2 stones, intended for weight increasement inside the sauerkraut jar. A set consists of 2 matching stones (half moons).

Set of 2 stones, intended for weight increasement inside the sauerkraut jar. A set consists of 2 matching stones (half moons).

In this brown enamel jar with special water-edge cover (water lock) and 2 stones for weight increasement in half-moon shape, create your ownsauerkraut by mens of lactic fermentation! Of white cabbage, but of course also of red cabbage etc.! This 10 liter sauerkraut jar can contain about 7-8 kg of cabbage. The acidification of vegetables is one of the oldest and most healthy conservation methods, everyone knows sauerkraut of course. But other than that you can also conserve red cabbage, cauliflower, carrots, peppers, broccoli, all kinds of cutting-and green beans, pickles, onions, white tubers, celeriac, tomatoes, radishes or beet. Home conserved vegetables are tasty and healthy! How to make sauerkraut: Rinse the entire cabbage clean with plenty of water, remove the outer leaves and keep these.  Cut the cabbage with a cabbage slicer or a sharp serrated knife on a wooden board into thin slices.  Clean the sauerkraut jar (+ stones) with a sulfite solution and thoroughly rinse off everything 2 x with water.  Fill the sauerkraut jar with a layer of cabbage of about 15 cm height and sprinkle a bit of coarse seasalt onto the layer. Do not use more than 10 gram per kilo cabbage. Mash the sauerkraut mass with a masher of beech wood and sprinkle 5-10 gram of spices on top of the layer. Fill the jar his way until it is almost full. Now place the outer leaves (you had kept), on top of the cabbage and close the jar with the two half stones.  Now the stone lid can be placed on the pot and the edge must be filled with water. This way, carbon dioxide can escape from the pot, while it is still closed.  The stuffed sauerkraut-jar must be put away at room temperature to set off the fermentation process .  The fermentation process takes about two weeks, then the sauerkraut-jar must be stored cool (frost free) to prevent further acidification.  Two weeks later the Sauerkraut is ready.  Simply remove the lid, take the stones and the outer leaves of the cabbage out of the jar.  Take the sauerkraut from the jar and close the jar off again with the cleaned leaves, stones and lid.  Do not forget to fill the water edge again!  Tip: put some pieces of sliced apple between the layers of cabbage. After the fermentation nothing will be left of the apple, but the sauerkraut tastes extra soft! Brown enamel jars, with special water edge-lid (water lock) and 2 stiffening rocks in halfmoon shape. For lactic acid fermentation of all kinds of vegetables. Also suitable for the storage of grain, seeds, honey ...

Author: Petra Casparek Language: Dutch Dimensions: 17x219x180 mm Weight: 546.00 gr. Publication date: October 2017 Edition: 1 ISBN: 9789044749212

Sauerkraut slicer/vegetable grater in beech wood with 3 stainless steel knives for fast processing of cabbage and vegetables. The knives are razor-sharp, so mind your fingers!

This lactic acid bacteria are freeze-dried and contain all the substances needed for acidification of vegetables. Using it accelerates the launch of the ' acidification ' considerably. This is very important in the initial phase, because the vegetables most susceptible to infections at that moment.

The products covered include: fruits and vegetables, dairy, meat, fish, nuts, seeds and grains. Of course it is not only these products but more will be discussed. In this book the author Christian Weij describes the basic rules and familiarizes you with the world of fermenting. With recipes for sauerkraut, soft drinks, beer, salted meat, sourdough, garum, tabasco and even a healthy cola. Fermentation is the functional rotting of food. It is an old form of conservation, a technique of the past that comes back all the way. It is in line with the trend towards healthy and sustainable food. Everything we like is often fermented. Such as: vanilla, coffee, wine, beer, cheese, bread, pepper, etc. All you need is salt, water, vegetables (or fruit), sterile pots and time. With a foreword by the American fermentation guru Sandor Katz. 'Bloody delicious ' has 288 pages, more than 140 fermentation recipes, is full of stories and photos and is a sturdy book for every kitchen table.

In this brown enamel jar with special water-edge cover (water lock) and 2 stones for weight increasement in half-moon shape, create your ownsauerkraut by means of lactic fermentation! Of white cabbage, but of course also of red cabbage etc.! This 5 liter sauerkraut jar can contain about 3-4 kg of cabbage. The acidification of vegetables is one of the oldest and most healthy conservation methods, everyone knows sauerkraut of course. But other than that you can also conserve red cabbage, cauliflower, carrots, peppers, broccoli, all kinds of cutting-and green beans, pickles, onions, white tubers, celeriac, tomatoes, radishes or beet. Home conserved vegetables are tasty and healthy! How to make sauerkraut: Rinse the entire cabbage clean with plenty of water, remove the outer leaves and keep these.  Cut the cabbage with a cabbage slicer or a sharp serrated knife on a wooden board into thin slices.  Clean the sauerkraut jar (+ stones) with a sulfite solution and thoroughly rinse off everything 2 x with water.  Fill the sauerkraut jar with a layer of cabbage of about 15 cm height and sprinkle a bit of coarse seasalt onto the layer. Do not use more than 10 gram per kilo cabbage. Mash the sauerkraut mass with a masher of beech wood and sprinkle 5-10 gram of spices on top of the layer. Fill the jar his way until it is almost full. Now place the outer leaves (you had kept), on top of the cabbage and close the jar with the two half stones.  Now the stone lid can be placed on the pot and the edge must be filled with water. This way, carbon dioxide can escape from the pot, while it is still closed.  The stuffed sauerkraut-jar must be put away at room temperature to set off the fermentation process .  The fermentation process takes about two weeks, then the sauerkraut-jar must be stored cool (frost free) to prevent further acidification.  Two weeks later the Sauerkraut is ready.  Simply remove the lid, take the stones and the outer leaves of the cabbage out of the jar.  Take the sauerkraut from the jar and close the jar off again with the cleaned leaves, stones and lid.  Do not forget to fill the water edge again!  Tip: put some pieces of sliced apple between the layers of cabbage. After the fermentation nothing will be left of the apple, but the sauerkraut tastes extra soft! Brown enamel jars, with special water edge-lid (water lock) and 2 stiffening rocks in halfmoon shape. For lactic acid fermentation of all kinds of vegetables. Also suitable for the storage of grain, seeds, honey ...