Japanese Pickle press medium
A Japanese tsukémono pickle is made by putting salted vegetables under high pressure for a few hours to a few days. Fermentation is the transformation of food by various bacteria, fungi, yeasts and enzymes that are present or added. Ideal for easily transforming leftover vegetables or dairy into a tasty, tasty and durable product. A pickle press is a handy and above all easy tool to make healthy and tasty pickles in a short time. Anyone can learn it. There is a spring in the lid and the pressure of the tightened lid and the salt extract moisture from the vegetables. This creates a flavor concentration and a unique crunchiness. The longer the fermentation period, the more sour and heartier the end result.
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- Capacity: 1.7 liters
- Dimensions: Ø 16.9 x 16.5 cm
- BPA-free plastic
