Set for easy fermentation of various vegetables, including sauerkraut; also suitable for canning (preserving).
Scope of delivery:
- Weck jar 1590 mL
- Rubber ring
- Glass lid
- 2 clamps
- Keep-fresh lid
- Weighting stones Ø approx. 9 cm (unglazed)
Delivery without examples, without decoration, without contents (cabbage etc.)!
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Important note!
I recommend not to fill the jar too full and to place the jar in a bowl or similar at the beginning, as liquid may leak out depending on the preparation or the amount of salt added.
The weighting stones are necessary so that the fermenting material does not "rise" but always remains under liquid (brine). The brine should be about 2 centimetres above the stones.
To make sauerkraut, cut the cabbage into fine strips. When using a mandoline (vegetable slicer), watch your fingers, the knife is very sharp!
Always use a finger guard if you have one.
There are various instructions for fermenting on the internet, some of which recommend that the lid be aired daily - this is simply wrong or unnecessary.
wrong or unnecessary. The same jars are used for canning and the lid is not ventilated manually.
This happens automatically, when the pressure in the jar becomes too high, the clamps give way and the "excess pressure" can escape past the rubber ring.
Of course, it is important that the jar is undamaged.
