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A crock pot is useful for preparing a myriad of foods, not just fermented vegetables, fruits and juices but specialities such as olives, saltet herring, miso, shoyu and tamari.
This crock pot has a 5 litres capacity and ferments up to 3-4 kg of vegetables, fruit or juice.
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5 litres fermentation crock-pot (olive-green) including a pair of weighing stones. The weighting stone ensures that the product is kept submerged in the brine. Other products with similar contents: UsageThe lid fits in to a flange at the top and by filling the flange with water it helps to form an airtight seal that prevents oxygen from entering the pot whilst allowing excess CO2 and air to escape. During fermentation CO2 is generated and since it is heavier than oxygen it will graduallly press out excess air and serve as an anaerobic barrier that protects against the growth of harmful yeasts, molds and undesireable bacteria. Lactic acid bacteriea are naturally occuring everywhere - even on fruits and vegetables - and are significant by their ability to thrive in anaerobic environments. In the nature of their presence they help protect against contamination by coverting sugars in to lactic acid and in doing so, they establish an overall acidity that prevents undesireable bacteria to thrive with in the brine.
Learn more about fermenting fruits and vegetables
Learn more about Mandolin slicers for slicing vegetables
In addtion to being cheap and delicious, fermented foods: - restore the natural balance of your gut flora Unfortunately, most store-bought, industrially made fermented foods are pasteurized, a process during which all microflora - which is at the very cone of the health benefits outlined above, and thrives in foods fermented according to tradition - is destroyed. Facts
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