Kefirko vegetable fermentation jar | make your own sauerkraut and kimchi.

In this ingenious and complete Kefirko vegetable fermentation jar, you can easily make your own fermented vegetables, such as sauerkraut and kimchi.

Why ferment vegetables? For more flavor and health!

• The best source of probiotics
• Improved digestion
• Strengthened immunity
• Antimicrobial effects and infection prevention
• Antioxidant properties (slowing down the aging process and sclerosis, lowering cholesterol)
• And above all: absolutely delicious

Features of this Kefirko vegetable fermentation jar

• Capacity: 900 ml, made of glass
• The custom-made glass weight keeps oxygen away from your vegetables.
• The stainless steel spring provides firm downward pressure, ensuring your vegetables stay submerged in their liquid.
• Track the start date of your fermentation for the best results with the built-in fermentation clock.
• Extract excess air from the jar with the built-in pump to prevent mold contamination.
• The silicone valve allows gas to escape while preventing air from entering.
• The active carbon filter neutralizes unpleasant odors.
• The Kefirko vegetable fermentation jar is stackable. Handy if you have several.

Contents

• Glass jar (900 ml)
• Lid with odor neutralizer
• Pump
• Fermentation timer
• Powerful spring
• Glass weight
• Pounder/tongs
• Recipe booklet

How to make your own sauerkraut?

1. If the white cabbage fits in the wooden vegetable slicer (about 1 kg), hold the bottom and slice it completely.
2. If not, cut it into quarters and remove the tough core and bottom. Then slice the cabbage into thin strips with the mandoline and place them in a mixing bowl.
3. Firmly pound the cabbage for a few minutes with the sauerkraut pounder until liquid is released.
4. Add 2% salt
5. Place the (seasoned) cabbage and liquid into the jar in small portions.
6. Press the cabbage down firmly with the weights until the liquid covers the cabbage.
7. Let the cabbage ferment for 1-2 weeks at room temperature, away from direct sunlight, or up to 6-8 weeks at temperatures of 5-10 °C.
8. Remove the lid and taste with a (clean) fork to see if the flavor is to your liking.
9. Only gets truly delicious with your homemade smoked sausage!