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"The fermentation trend is only getting stronger - and no wonder. It's a centuries-old craft tradition that's making a comeback, using microorganisms to treat raw materials and achieve flavor nuances that would otherwise be impossible. The fact that it is good for the stomach (probiotic) and also extends the shelf life of the raw materials are other advantages. Soy, sauerkraut, kimchi, garum, kombucha, koji, miso and vinegar are examples of fermented dishes and flavorings that form important bases in the kitchens of the respective cultures.
This fermentation set consists of two 1-liter glass containers, a tight-fitting silicone rubber lid, 2 glass weights that ensure that fermenting raw materials stay below the surface and a water trap that prevents unwelcome microorganisms from interfering with the process. In short, everything you need (in addition to raw materials) to help nature create thousands of different amazing creations.
Tolerates a maximum of 80 degrees.
If you want to learn most of what you need to know about fermentation, we recommend the original chef of the Noma restaurant, four times named the world's best, Rene Redzepi's book The Noma Guide to Fermentation"
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