Keraminis rauginimo puodas HERMETIC, 25 l

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Prekė: Keraminis rauginimo puodas HERMETIC, 25 l. Kategorija: Statinės ir keraminiai puodai.

• Gamintojas: Zagroda
• Modelis: 0
• Talpa: 25 l

Hermetic pot Designed for long-term storage of food in ecological conditions, without the use of preservatives.

It is perfect for pickling cucumbers, souring cabbage, curing meat, storing lard. They are characterized by high quality, functionality and aesthetic performance.

METHOD OF USE

By inserting the lid into the water-filled pot collar, we cut off the air supply to the inside of the dish. The vegetables placed in it, fermenting, produce carbon dioxide, which over time completely displaces the air. This creates an anaerobic atmosphere in the pot. The preserves ripening in it acquire a unique taste. Replenishing the water level in the flange (on average once a week) prevents loss of tightness of the closure. Additionally, to reduce the evaporation of water from the flange, you can add some edible oil to it - this way we limit the frequency of its necessary replenishments.

DIMENSIONS

Total height - 45 cm

Diameter with ears - 40,5 cm

Diameter without ears - 33 cm

Base diameter - 30 cm

Hole diameter (without flange) - 21 cm

Depth of pot - 35,5 cm

Cover height - 10,5 cm

Diameter of the cover - 25 cm

Inner height of the cover - 5,5 cm

Spring design: Variable diameter wire coiled screw spring

On average, out of 100 pots, only 1 is damaged in transport. In the event that the pot arrives damaged (broken or chipped), you should take photos of the pot and packaging, as well as write down a damage report with the courier, and then send them to our e-mail. We will contact you as soon as possible. After you send the documentation, we usually send a new pot the next working day.

PRODUCT Polish

PROVEN RECIPE for sauerkraut:

-30kg of shredded cabbage

-3kg of carrots

-500g non-iodized salt

- cumin at your discretion

Pour 1/3 of a bag of shredded cabbage into a large, washed bowl, sprinkle it with part of shredded carrots and part of a mixture of salt and cumin. Then sprinkle the next layers and wait about 20 minutes, then mix thoroughly. Pour the cabbage into a previously washed stoneware pot with a flange in layers of about 10cm and knead firmly with a fist or wooden beater. When it is full (max 5cm from the top edge), smooth the surface and close with a lid and fill the collar with clean water.

Leave the pot in a room with a temperature of more than 20 degrees for 10 days keeping water in the collar. After 3 days of pickling, open the lid and drive the washed wooden spoon (with the plunger down) into the cabbage making several punctures to the very bottom to allow excessive amounts of gases to drain away - so that your cabbage will not be bitter.

After the aforementioned 10 days, move to a cooler place 14-18 degrees - a lower temperature will cause the cabbage to become blue.

After another 7 days, cabbage is already suitable for consumption :)

ATTENTION!

Keep the top of the cabbage always firmly compacted and press again with your fist each time you take out a portion for consumption. Make a habit of checking at least once a week if there is water in the collar and add as little as possible. Water cuts off the oxygen supply that is constantly pushed out of the pot by fermentation gases. How we pull out the portion for dinner and press the top, which again causes the production of gases so that the cabbage will not spoil for many months despite the fact that the pot will be opened repeatedly.

REMEMBER - if you forget to refill the water and the collar dries after 1 - 2 days, the cabbage will spoil. .

We wish you many tasty dinners with cabbage pickled in our pots, which is a source of a large amount of health ingredients.

... I remember how today, when my grandfather often said that in his time in winter you ate mainly sauerkraut with potatoes and no one complained about health :)

Specifications