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Tsukemonoki is a pickles press: a Japanese aid that you can use to ferment vegetables and fruit at home very easily, quickly and hygienically. So you enrich your food enormously after a few hours!

Terrasana Tsukemonoki (Pickles press), 1st

Regular price $21.93 Unit price ($0.00 / 1 L) ( / )

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Description

With the Pickles press (Tsukemonoki) you can ferment fruits and vegetables very quickly, easily and hygienically at home. By fermenting you enrich your food and can make it last longer. In a few hours you give your food a wonderful, unique taste. In vegetables, especially hard vegetables such as beetroot, cabbage, carrot, onion and pumpkin. Softer types of vegetables such as cucumber, tomato and spinach quickly become sticky, which is why you should only ferment them briefly. Fruit can also be fermented well. We think primarily of peaches, plums, apricots and exotic fruit such as pineapple and mango. A few rules for fermentation: * A longer fermentation time usually ensures stronger flavors and more acidity. * The fermentation process goes faster when the temperature corresponds to about room temperature and the humidity is high: In summer the process is faster! * Ensure good hygiene of the pickles press and wash your hands thoroughly before, during and after use. * If you use too little salt, the products become less crunchy and you have to see that the "wrong bacteria" do not form. Would you like to see how you fermented? Click here. You ferment your own fruit and vegetables: step 1: Give 400g crushed vegetables (or fruit) into the pickles press. Step 2: Add 2 tablespoons of Genmai Su, Ure Su or Mirin. Step 3: 1TL add herbs and spices (optional). Step 4: 6-8g of salt in the vegetables (2% of the vegetable weight). Step 5: Feel a few hours. 1 hour for a slightly fermented taste, a few days for a stronger fermented taste. At 4 hours you are always on the safe side. Try your fruit or vegetables and let it ferment until you like it! Step 6: Take your vegetables from the press and season it, for example, with Umboshi, Furikake or Tahin. Step 7: Store your fermented vegetables in the fridge for up to 3 days.

Terrasana Tsukemonoki (Pickles press), 1st