TerraSana Salad Pickle Press 1200ml 1.00 Piece

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 changes its taste. In just a few hours, you can give your food a delicious, unique flavour. For vegetables, think especially of hard vegetables such as beetroot, cabbage, carrots, onions, and pumpkin. Softer vegetables, such as cucumber, tomato, and spinach, quickly become mushy, so ferment them briefly. Fruit can also be fermented well. Think especially of peaches, plums, apricots, and exotic fruits such as pineapple and mango.

A few fermentation rules:

The longer you ferment, the stronger and more sour the flavours.
The more warmth and higher the humidity, the faster the fermentation process. Maintain room temperature.
Salt kickstarts the fermentation. Use approx. 2% salt by vegetable weight.
If you use too little salt, the vegetables will be less crispy.

Usage
Here's how to make your own pickle: Step 1: Put 400 g of your favourite finely chopped vegetable (or fruit) into the pickle press. Step 2: Add 2 tbsp genmai su, ume su, or mirin. Step 3: Add 1 tsp herbs (optional). Step 4: Knead 6-8 g salt through the vegetables (2% of the vegetable weight). Step 5: Be patient for a few hours. 1 hour for a lightly fermented taste, several days for a truly fermented taste. 4 hours is always a good starting point. 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 Natuurvoeding BV IV