Tsukemonoki pickle press 1.2 Ltr. from Terrasana is a Japanese tool with which you can ferment fruits and vegetables at home in a very easy, fast and hygienic way. So you can enrich your meal in a couple of hours By fermenting your food, you enrich it and can make it last longer. You can give your food a delicious and unique flavor in a couple of hours. When it comes to vegetables, think especially hard greens like beets, cabbage, carrots, onions, and squash. Softer vegetables, like cucumber, tomato, and spinach, get mushy quickly, so you should only ferment them for a short time. The fruit can also be fermented well. Particularly peaches, plums, apricots and exotic fruits like pineapple and mango. Rules for fermentation: A longer fermentation time generally means stronger, more acidic flavors. The fermentation process is faster if the temperature is at or close to room temperature and the humidity is high. Ensure good hygiene when using your brine press and wash your hands thoroughly before, during and after the process. Using too little salt can make products less crisp and in some cases can also be unsafe due to the growth of the wrong bacteria. It is recommended to follow the instructions for use: Step 1 – Put 400g of your favorite chopped vegetable (or fruit) into the brine press. Step 2: Add 2 tablespoons of genmai su, ume su, or mirin. Step 3 – Add 1 teaspoon of herbs (optional). Step 4: Pour 6-8 g of salt on the vegetables (2% of the weight of the vegetable). Step 5 – Wait a few hours: 1 hour for a slightly fermented flavor or a few days for a truly fermented flavor. 4 hours will always be fine. Step 6 – Drain the vegetables or fruit and season with, for example, umeboshi, furikake or tahini. Step 7: Store in the refrigerator for 3 days. Store in a cool, dry place.