EN
Fermenting is the spirit
of the times
Our beginners set lets you try this
yourself very easily.
You will effortlessly learn how to do
it and will be amazed by our recipes.
True to the motto: GEFU - discover
your culinary art. More recipes
available at www.gefu.com/recipes
Ancient culinary art
Foods have been preserved using
fermenting for thousands of years.
This 100 percent natural method of
preservation and refinement is fully
back on trend. And there's good
reason for it!
Unlike when cooking, all vitamins
and nutrients remain largely intact;
valuable probiotic bacterial cultures
are formed. And the best thing is,
white cabbage, carrots, beetroot etc.
gain a unique aromatic, mild sour
flavour. This fermenting set ensures
your own fermented delicacies
succeed perfectly: from the classic
sauerkraut to Asian kimchi. And you
will know precisely what's in it.
The Ferment Vent valve in the lid
makes sure that neither oxygen nor
harmful microbes get into the jar.
Gases, on the other hand, which are
formed by the fermentation process
automatically escape through the
valve. This ensures that there is no
danger of excess pressure in the
jar. If the fermentation process
is paused by placing the jar in a
cool storage place, the Ferment
Vent valve automatically prevents
unpleasant fermentation smells
from escaping.
Fermentation salt
Salt is essential for the fermentation
process. It prevents the proliferation
of unwanted bacteria and gives the
lactic acid bacteria room to thrive.
The salt used should not have any
additives like iodine or anti-caking
agents. Rock salt or unrefined sea
salt is a good choice.
Fermenting Jar
It allows the resulting carbon
dioxide to escape through the
Ferment Vent valve.
Ferment weight
If you want to be successful at
fermenting, you need to protect
your vegetables against oxygen.
The glass weight is crucial for
ensuring that the vegetables are
pushed under the brine.
Plunger
It ensures that the vegetables or
fruit are well compressed and that
the cell juices are released.
Kitchen tongs
Perfect for hygienically lifting
the glass weight and for filling
or removing the ferment.
