Versatile 1.5/2.5L Glass Fermentation Jar with Airtight Seal - Perfect for Homemade Pickles, Sauerkraut & Wine

Traditional Fermentation Jar Pickle Jar The Thickening Type glass fermentation jar is specially designed for household use,...
Vendor: Pickled Food
Availability: In Stock
Dhs. 34.00
Dhs. 34.00
Limited-Time Offers, End in: 151D 8H 23M 0S
Subtotal: Dhs. 34.00
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Versatile 1.5/2.5L Glass Fermentation Jar with Airtight Seal - Perfect for Homemade Pickles, Sauerkraut & Wine

Versatile 1.5/2.5L Glass Fermentation Jar with Airtight Seal - Perfect for Homemade Pickles, Sauerkraut & Wine

Dhs. 34.00

Versatile 1.5/2.5L Glass Fermentation Jar with Airtight Seal - Perfect for Homemade Pickles, Sauerkraut & Wine

Dhs. 34.00
Traditional Fermentation Jar Pickle Jar The Thickening Type glass fermentation jar is specially designed for household use, such as pickled cabbage, jams, jellies, tomato sauces, making wine and more. Made with glass material and could store pickles or dry ingredients for a long time. How to use the fermentation jar? Put all your vegetables into the pickle jar, and pour a bottle of water into the bowl lid of the jar, the water will seal the jar to prevent the air from entering into.
How to make pickles at home? 1. Wash the glass jar’s inside and out with clean water, and then buckle over to drain the water inside the jar. 2. Prepare a soup pot, pour some water, add 1 cinnamon bark, 2 star anises, 2 bay leaves (you don't need to put it), and then add about 60g of edible salt, or you can add one or two pieces of rock sugar. Then boil and simmer for three to five minutes to let the boiled brine completely cool.
3. The cutting boards, knives, and drain baskets for cutting vegetables must not be stained with grease. 4. Wash the prepared vegetables and drain the water. 5. Before putting in the materials, clean the inner wall of the jar with high-grade liquor. 6. Put the prepared vegetables into the glass jar. 7. After all the ingredients are put in, add an appropriate amount of white wine, and then pour in the cold brine.
8. Finally, cover with the lid and pour clean water on the edge of the altar to seal it. Always pay more attention to the water in the jar, remember to add water and seal it in time every week. 9. You can eat the pickles in ten days.

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