12 L Vegetable Marinating Container - TERRASANA

DESCRIPTION
Marinating is an excellent method of preserving food. Convenient food marinating, helps marinate vegetables

HOW TO USE
Mix the chopped vegetables (pepper, cabbage, cucumber, carrot, beetroot, ginger, onion, zucchini) or fruit (peaches, apricots, plums, mangoes) with a little fleur de sel and place them in the marinating container, then tighten the lid with the spring that exerts pressure on the vegetables. Make sure the container is at least half full to provide sufficient pressure and keep the pressure plate upright. Therefore, you should distribute the vegetables evenly in the container. Depending on the vegetables or fruit, they can be left in place for an hour to several days. A longer fermentation time results in more lactic acid and an increased spicy taste in the dishes.

RECIPE
For up to 500g of chopped cabbage, add 10g of sea salt and stir for 5 minutes until the brine forms. Replace the lid and place the container in a cool, dry place.
Sauerkraut is ready to eat after 12 hours, but to get a cabbage with an intense flavor, leave it for 2-3 days.

CLEANING
Hand wash, not dishwasher safe, heat protected