Cucumber pickling pot, spruce wood, 1 liter

Hofmeister® cucumber pot made of spruce wood with lid, 1 / 2 / 3 / 5 / 8 liters ✔ D12.5 x H17cm (20771) / D18 x H20cm (20772) / D21 x H22cm (20773) / D23 x H28cm (20774) / D26 x H33cm (20775)  Lactic acid fermentation of cucumbers, hygienic, vegetable fermentation, kimchi, fermentation gases can escape, fermentation pot, natural product from EU family business ✔  VERSATILE:  fermented foods like in grandma‘s day, pickled vegetables fermented in a fermentation pot,  on the fermentation of cucumbers,  Sauerkraut,  Vegetables, beetroot,  Pickled gherkins,  fermented vegetables, onion, kimchi ferment,  Paprika,  Cabbage,  Pickled cucumbers, Fermentation pot, Kimchi pot,  Preparing sourdough ✔  HYGIENIC AND SAFE:   The material is free of chemicals and contains no toxic substances or plastic. This means that no hazardous components can get into the food.  The wooden barrel is naturally antibacterial and therefore suitable for fermentation. Before use, soak the sauerkraut pot thoroughly with cold water so that it can absorb the water and swell, ensuring that it remains airtight. After use, clean the wooden barrel thoroughly under running water and allow it to dry well in the air. Before using it for the first time, it can be treated with paraffin oil inside and out. ✔ HEALTHY INTESTINAL FLORA, DELICIOUS TASTE: Fermentation is the oldest method of preserving food. The microorganisms involved, lactic acid bacteria and bacteria, turn pickled gherkins stored in a cool, dark place into fermented vegetables that are crunchy, delicious, and healthy! Good reasons to make pickled cucumbers the traditional way ✔  HIGH QUALITY: The wooden barrel made of spruce  is handmade exclusively by European family businesses. T raditional, high-quality gardening pots are our top priority. This way, you can help preserve old traditions and craftsmanship. ✔  SUSTAINABLE:  The cucumber pot  is made of sturdy spruce wood,  an environmentally friendly and renewable raw material. The fermentation pot is a recyclable and pure natural product. The wooden barrel comes from production with traceable origins and is solidly crafted Fermenting like grandma used to Instead of vinegar, salt and water are enough to start fermentation. Weigh down the vegetables with a weighting stone to keep them airtight below the surface of the brine. Pickled with black peppercorns, dill, mustard, and spices, they become a real treat! Kimchi is also very easy to make!  Add a few currant leaves; the tannins they contain make for particularly crisp pickled cucumbers.  This is how you can preserve your own garden vegetables in a healthy way!