Akmens masės rauginimo statinė, 5 l

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Prekė: Akmens masės rauginimo statinė, 5 l. Kategorija: Statinės ir keraminiai puodai.

• Gamintojas: no brand
• Modelis: Kamionka 5L Hompack24
• Talpa: 5 l
• Svoris: 4 kg
• Spalva: brown

Dimensions of stoneware:

• Height: 20,5 cm
• Width: 19cm (without ears)
• The capacity of 5 litres is the gross capacity indicated by the manufacturer

Pickling? Only in stoneware!

✔ Polish PRODUCT - pickling dishes from our offer come from Polish ceramic plant

✔ HAND MADE - products are made by hand. For all those who appreciate traditions

✔ STONE - is insensitive to acids and salts - present in the process of pickling

✔ EFFECTIVE AND EFFECTIVE - Glazing gives an invaluable shine, and the whole is stylized. Traditional pickling in a traditional dish as in the old days

✔ CONVENIENT USE - thanks to the handles, you can easily move the barrel, and the lid will allow for hygienic and practical use of the barrel

The most important information about our product: Production: stone | Color: brown | Dishwasher: yes | Oven: yes | Microwave: yes

Polish craft product

Are you looking for an idea, do not know how to start?

✔ We have some tips for you!

See also other pickling pots - including airtight ones, as well as pressure stones!

Do you need a matching pressure stone?

This 5 liter pot is perfect! Remember that the stone needs a place in the barrel and at the same time takes this place. Due to this, if you want to use barrels with stone - choose a vessel with a capacity of at least 5 liters.

Stoneware – What are you buying?

Each vessel is cast from a gypsum mold appropriate to its design.

Did you know that sculptors are responsible for the production of the form of the "mother" (the original)? They carve the exact shape of the pickling vessel, which takes into account every detail or gouging?

Drying and firing - tests for the most durable

The vessel is first dried from excess moisture, then lands in the furnace at a temperature of 1200 degrees. This is the stage in which every 4-5 pots crack, only the hard and resistant ones remain.

The pickling pot is glazed by hand - immersion method

Immersed and rotated by experienced craftsmen in one move, so as to cover the whole dish for pickling with glaze.

What can be pickled in stoneware?

Stoneware is used to store food in an ecological way and without chemicals. Therefore, it is often used for pickling vegetables. The fermentation process then occurs spontaneously, and vessels are resistant to acids. Examples of products prepared in this way in stone vessels include:

- cucumbers,

- cabbage,

- beets.

- cauliflower,

- carrots,

- zucchini.

Our stoneware is very often used in Rural Housewives' Circles (KGW) !

Is it worth pickling vegetables?

✔ SUPPLEMENT NATURAL PROBIOTICS

Improve digestion, strengthen gut and immunity

✔ PROVIDE NATURAL VITAMINS

Pickled vegetables can provide B vitamins, vitamin K and minerals such as iron, calcium and magnesium. Did you know that vitamin C in pickled vegetables can be better absorbed by the body?

✔ DO NOT COUNT CALORIES

Silage is often low in calories, and not rarely high in fiber, which can affect satiety and blood sugar regulation.

How to Ferment Vegetables

1. Thoroughly wash the fermentation barrel and the vegetables to be fermented. If they are large, you can cut them into smaller pieces.
2. Prepare the brine: for 1 liter of water, you need about 30 g of salt (without iodine or anti-caking additives). You can adjust the amount of salt according to your own taste preferences.
3. Place the vegetables in the barrel, gently pressing them down to fit as much as possible. Make sure the barrel is reasonably full, but leave about 5 cm of free space at the top.
4. Pour the prepared brine over the vegetables so they are completely submerged. The vegetables should be covered with brine to prevent contact with air, which can lead to mold growth.
5. Store in appropriate conditions: Place the barrel in a suitable location, e.g., in a cool, dark room. The fermentation process will take some time, usually from a few days to a few weeks, depending on the type of vegetables and the desired level of fermentation.

Specifications