Keeping your sauerkraut or other vegetables under the brine with something heavy will prevent mold from developing. These weighing stones are the ideal, hygienic and sustainable way to do that.
Weighing stones | for your fermentation crock
No preservatives -or added agents with your own fermentation crock! From onions to beans, cabbage to beet, there are delicious recipes for almost every vegetable and flavor palette. All you need to preserve vegetables is a little salt and water. And these weighing stones to keep all those goodies safe in the brine.
How do weighing stones work?
Make your own healthy sauerkraut or kimchi with the last of the summer harvest: a fermentation crock is a natural way to make your own fermented vegetables, including pickles, sauerkraut, kimchi, and more. Ferment…what? Fermenting! An ancient preparation technique, where yeasts and bacteria convert naturally occurring sugars into mild acids. Hygiene is very important. Not only should the vegetables be clean, but also the lid and the pot itself. Ideal for easily transforming leftover vegetables or dairy into tasty, delicious, and sustainable products. Keeping your sauerkraut or other vegetables under the brine with something heavy will prevent mold from developing. These weighing stones are the ideal, hygienic, and sustainable way to do that.
These weighing stones are ideal to replace the original stones from your fermentation crock. Though built to last, you might have lost them, or they broke. Perhaps you inherited a family heirloom. They sure look cool on the kitchen counter!
Choose between weighing stones size for your 5L or 10L fermentation crock.
Online workshop ‘how to make kimchi (and ferment other vegetables)’
In this English spoken workshop, you will learn all about kimchi, the popular fermented vegetable. Spicy, fresh, and incredibly tasty. You will discover that this flavoring is extremely versatile and that the range of preparations is enormous. There is even 7-up kimchi! In the meantime, you will also learn something about fermentation. By Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, Click here for more info.
Only logged in customers who have purchased this product may leave a review.