Make fermented foods at home
From sauerkraut to kimchi, to pickles and preserved vegetables, cultures from around the world have a rich tradition of fermenting foods.
Fermentation makes food easier to digest and adds good gut-friendly bacteria to your system. Most raw vegetables can be fermented including cabbage, carrot, green beans, broccoli, cauliflower, radishes and beetroot.
- Save money and buy fruit and vegetables in season.
- Add more raw vegetables to your diet.
- Make vegan, plant-based foods.
- Have fun experimenting with unique combinations of vegetables, herbs and spices.
- 1 litre European made, Weck glass jar.
- Glass dunking weight to keep the veggies submerged under the brine.
- BPA and rust free grommets, rubber seal, stainless steel clamps and airlock.
What does an airlock do?
An airlock keeps oxygen and carbon dioxide out of your fermentation. This protects your food from harmful gases, bacteria or mould. Click here to find out how easy it is to use an airlock device.