TerraSana Salad Pickle Press 1200ml 1 Piece
TerraSana Salad Pickle Press 1200ml 1 Piece
Regular price
€11,69
Sale price
€11,69
Regular price
€11,69
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Shipping calculated at checkout.
Available in stock
TerraSana Salad pickle press 1200ml
With the pickle press (tsukemonoki), you can ferment fruits and vegetables at home quickly, easily, and hygienically. Fermenting enriches your food and transforms its flavor. In just a few hours, you can give your food a delicious, unique taste. Think of hard vegetables like beetroot, cabbage, carrots, onions, and pumpkin. Softer vegetables like cucumbers, tomatoes, and spinach quickly become mushy, so ferment them briefly. Fruit also ferments well, especially peaches, plums, apricots, and exotic fruits like 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 will go. Keep it at room temperature.
Salt initiates fermentation. Use approximately 2% salt based on the weight of the vegetables.
If you use too little salt, the vegetables will be less crispy.
Usage
How to make your own pickle:
Step 1: Place 400g of your favourite finely chopped vegetable (or fruit) into the pickle press.
Step 2: Add 2 el genmai su, ume su or mirin.
Step 3: Add 1 tsp herbs (optional).
Step 4: knead 6-8 g salt into the vegetables (2% of the vegetable weight).
Step 5: Be patient for a few hours. One hour for a slightly fermented flavor, a few days for a truly fermented taste. Four hours is always a good time. Taste until you like it!
Step 6: Drain the pickle and season it with, for example, umeboshi, furikake or tahini.
Step 7: Store your pickle in the refrigerator for 3 days.
Manufacturer / Distributor
TerraSana , PO Box 70, 2450 AB LEIMUIDEN
With the pickle press (tsukemonoki), you can ferment fruits and vegetables at home quickly, easily, and hygienically. Fermenting enriches your food and transforms its flavor. In just a few hours, you can give your food a delicious, unique taste. Think of hard vegetables like beetroot, cabbage, carrots, onions, and pumpkin. Softer vegetables like cucumbers, tomatoes, and spinach quickly become mushy, so ferment them briefly. Fruit also ferments well, especially peaches, plums, apricots, and exotic fruits like 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 will go. Keep it at room temperature.
Salt initiates fermentation. Use approximately 2% salt based on the weight of the vegetables.
If you use too little salt, the vegetables will be less crispy.
Usage
How to make your own pickle:
Step 1: Place 400g of your favourite finely chopped vegetable (or fruit) into the pickle press.
Step 2: Add 2 el genmai su, ume su or mirin.
Step 3: Add 1 tsp herbs (optional).
Step 4: knead 6-8 g salt into the vegetables (2% of the vegetable weight).
Step 5: Be patient for a few hours. One hour for a slightly fermented flavor, a few days for a truly fermented taste. Four hours is always a good time. Taste until you like it!
Step 6: Drain the pickle and season it with, for example, umeboshi, furikake or tahini.
Step 7: Store your pickle in the refrigerator for 3 days.
Manufacturer / Distributor
TerraSana , PO Box 70, 2450 AB LEIMUIDEN
