Vegetables used to be fermented in fermentation pots with a water channel. Such ceramic pots with special lids are still available today and offer the advantage of being able to ferment large quantities of cabbage and other vegetables. However, fermentation pots require a lot of space. For today's household, we therefore recommend fermenting jars.
Articles in this section
- How long do the cooking attachments and glass weights remain in use?
- What is the difference between fermentation jar and fermentation pot?
- Why do I need chamfering attachments?
- What is the purpose of the Mason Ball lid?
- Which glass is best for wild ferments?
- Do the jar weights fit in Mason Ball jars?
- Why do I need a cabbage masher?
- What do I have to consider when cleaning the glasses?
- Why do I need glass weights?
- How do I use Inulin?