Fermentation: a healthy vitamin kick for thousands of years
Fermented foods have been part of our daily diet for thousands of years. Wine, beer, sourdough bread and cheese are probably their most prominent representatives. But "preserved" vegetables such as sauerkraut are also among the fermented delicacies and are still far too seldom homemade - yet it is so easy! The sauerkraut bought in the supermarket is usually mixed with spirit vinegar and pasteurised (highly heated) - unfortunately, this means that the positive effects of the probiotic bacteria that are produced during fermentation are lost. The "good" living lactic acid bacteria help us to keep our intestinal flora healthy. Vegetables can be easily turned into delicious, wholesome raw food through lactic acid fermentation - and can even be kept for a very long time through fermentation.How do you do it? Cut a fresh organic white cabbage or pointed cabbage into quarters and slice into not too thin strips with a vegetable slicer, cutting out the stalk generously and wedge-shaped beforehand. Place in a large bowl and mix with natural sea salt (preferably not industrially produced vacuum salt or salt with anti-caking agents!) (1 teaspoon of salt per kilo of vegetables). The salt is now worked in vigorously by hand until the cabbage has drawn water and no more grains of salt can be felt. Now use the Redecker potato masher: Fill a previously sterilised preserving jar (our jar 857061 is perfect) with layer after layer from the bowl and compact each layer with the potato masher. Alternatively, our jar attachments 857038 or 857044 can be used to shave and mash vegetables with a little salt directly into the jar.
If the vegetables were fresh, so much liquid is produced that they are covered with a layer of brine in the jar and nothing peeks out. This is important - otherwise the wrong bacteria will win and everything will spoil. Within 2-3 days, the exciting process begins that turns cabbage & co. into delicious sauerkraut: friendly bacteria come out of nowhere and turn the liquid into adelicious pickling brine that preserves the vegetables and makes them digestible even raw; carbon dioxide is produced in the process. Depending on the fermentation activity, the screwed-on lid should therefore be opened from time to time so that it can escape. After about 2 weeks, the sauerkraut is ready and can be cooked with bay leaf, a clove, a spoonful of honey and a dash of white wine or sparkling wine. Unfortunately, we don't do this because we have already eaten the healthy snack raw. The best thing is that this works not only with various types of cabbage, but also with almost all root vegetables, even courgettes or carrots can be refined in this way and enjoyed raw or cooked. They keep for weeks!
Now that we have used our new potato masher for this purpose, we would like to point out its original purpose: It mashes cooked potatoes with butter and milk in the pot to silky mashes, but can also be used for raw dumplings: The raw grated potatoes go into our dumpling bag, the masher is used to "drive out" moisture and starch. The grated potatoes can then be further processed into raw dumplings or potato puffs. The starch that settles at the bottom of the liquid goes back into the dumpling batter. Alternatively, you can also use the "bag masher" to juice berries... All in all, our new masher is quite versatile, isn't it?
Now that we have used our new potato masher for this purpose, we would like to point out its original purpose: It mashes cooked potatoes with butter and milk in the pot to silky mashes, but can also be used for raw dumplings: The raw grated potatoes go into our dumpling bag, the masher is used to "drive out" moisture and starch. The grated potatoes can then be further processed into raw dumplings or potato puffs. The starch that settles at the bottom of the liquid goes back into the dumpling batter. Alternatively, you can also use the "bag masher" to juice berries... All in all, our new masher is quite versatile, isn't it?
Pimp your jar!
One jar – endless possibilities.
Minimalist, environmentally friendly, versatile and durable.
With the interchangeable stainless steel tops you have a variety of different ways to use the same jar. These tops fit all regular MASON JARS, QUATTRO STAGIONI®, KILNER® Universal Jars, but also many other commercial jars with Ø 70 mm. They are made of 18/10 stainless steel, food safe, and dishwasher safe. Let your creativity run wild.
Pimp your jar!
One jar – endless possibilities.
Minimalist, environmentally friendly, versatile and durable.
With the interchangeable stainless steel tops you have a variety of different ways to use the same jar. These tops fit all regular MASON JARS, QUATTRO STAGIONI®, KILNER® Universal Jars, but also many other commercial jars with Ø 70 mm. They are made of 18/10 stainless steel, food safe, and dishwasher safe. Let your creativity run wild.
Pimp your jar!
One jar – endless possibilities.
Minimalist, environmentally friendly, versatile and durable.
With the interchangeable stainless steel tops you have a variety of different ways to use the same jar. These tops fit all regular MASON JARS, QUATTRO STAGIONI®, KILNER® Universal Jars, but also many other commercial jars with Ø 70 mm. They are made of 18/10 stainless steel, food safe, and dishwasher safe. Let your creativity run wild.
Pimp your jar!
One jar – endless possibilities.
Minimalist, environmentally friendly, versatile and durable.
With the interchangeable stainless steel tops you have a variety of different ways to use the same jar. These tops fit all regular MASON JARS, QUATTRO STAGIONI®, KILNER® Universal Jars, but also many other commercial jars with Ø 70 mm. They are made of 18/10 stainless steel, food safe, and dishwasher safe. Let your creativity run wild.
Dumplings like grandmother made them! The press bag is used for grated potatoes to remove the liquid and starch from the potato mass. It can also be used to squeeze berries.