Traditional pickling is an amazing way to turn all kinds of foods (not just cucumbers!) into sour, toothsome, nutritious snacks and toppings. It relies on fermentation to both preserve and transform practically any kind of produce, and is not to be confused with industrial pickling, which lacks its authentic taste, unique texture and irreplaceable nutritional value. How to use our crock? ● 1. Clean your crock by hand using water (NO HOT OR BOILING WATER) and some vinegar. Leave it to dry overnight on a dry, clean towel. Avoid touching the inside of the jar, including with the towel. ● 2. Choose your recipe from our booklet or book, place food in crock, pour in brine (leave ¾ inch head space) & cover with ceramic weight. ● 3. Affix ring, fill in water barrier (THE WATER RING YOU SEE ON THE PACKAGING IS JUST THE WATER YOU FILL IN) and cover with lid. ● 4. Leave to ferment per recipe recommendation. ● 5. When it's ready enjoy your fermented food or keep it in mason jars to have it later. ● 6. Wash your crock by hand using water and vinegar. DO NOT USE HOT OR BOILING WATER / NOR DISHWASHER. Go and check our youtube channel to see our online tutorials. Some recipes ideas ● Sauerkraut: simple sauerkraut, bavarian sauerkraut, choucroute garnie, sour shchi ● Kimchi: kimchi baechu, kimchi jeon, dongchimi, bibimbap; ● Condiments: lactofermented salsa, ketchup, relish, mustard, chili sauce, mayonnaise; ● Fermentation: dill pickles, spicy chutney, fermented grape tomatoes, red curtido.
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