Item number: 7436947614650 View all RotPot > View more: DIY Food > RotPot - Sauerkraut Fermentation Set - Authentic Herbs Complete kit to make your own sauerkraut. This RotPot comes with an authentic herb mix. RotPot is a complete DIY kit that allows you to make delicious, flavorful bubbles at home through fermentation. Ferme...what? Fermentation! An ancient preparation technique where yeasts and bacteria convert naturally present sugars into mild acids. The jar can be reused again and again. With separately available add-ons, you can experiment with different recipes and ingredients. Sauerkraut is a delicious authentic dish, but it becomes even tastier with this fermentation technique. Try it yourself! Everything you need is in the box. And then you only need a little patience because your homemade sauerkraut is ready in just under a week! What's in the box? A glass Weck jar an airlock two lids salt and herb mix Ingredients Herb mix: sea salt, juniper berries, mustard seeds, black pepper, and bay leaf. You can learn to ferment You'll need to add a small cabbage of maximum 1 kg yourself. Product specifications Fermentation Set Sauerkraut - Authentic Herbs - Sauerkraut - Authentic Herbs Item description Fermentation Set Sauerkraut - Authentic Herbs Item number 7436947614650 Version Sauerkraut - Authentic Herbs Product type Fermentation sets Country of origin The Netherlands Let's get started! Cut a cabbage of approx. 1 kg into quarters and remove the hard core and base. Grate the cabbage pieces into thin strips with a mandoline or finely chop them with a sharp knife. Put the cabbage in a mixing bowl and add the kraut mix entirely. Firmly knead the kraut mix into the cabbage. The cabbage will release liquid after a few minutes. Knead until you can squeeze out a good amount of liquid. Place the seasoned cabbage with the liquid little by little into the glass Weck jar. Always press the mixture down firmly until the cabbage is submerged in its own liquid and all air is removed. Push the lid with the airlock onto the glass jar. Remove the red cap from the airlock and fill the tube halfway up the bulbs with tap water. Put the cap back on and insert the airlock about a centimeter through the hole in the lid. Let the cabbage ferment for 6 to 8 weeks at cool room temperature, out of direct sunlight. Remove the lid with the airlock from the jar and taste the sauerkraut occasionally. Use a clean fork. Is the taste not yet to your liking? Put the lid with the airlock back on and let the cabbage ferment further. Is the taste perfect? Screw the clean lid without an airlock onto the jar and store the sauerkraut in the refrigerator until you want to eat it. The cold temperature stops the fermentation process and preserves the taste you like best. Serve the sauerkraut as a raw vegetable salad, a topping with a piece of meat, or in a delicious stamppot (mash). Then, you can use the RotPot for your next experiment. You can also use the RotPot to ferment other vegetables. Try it with red cabbage or carrots. What is an airlock? The airlock ensures that the gas produced by bacteria and yeasts during fermentation can safely escape. It also prevents oxygen from outside from reaching the cabbage, which would cause it to spoil. Why ferment? In the past, this technique was particularly popular among people who did not have a refrigerator, because the lower acidity ensures that products can be stored longer. Fermented products are not only very tasty but also healthy. They are packed with bacteria that are good for your gut. Environmental information about Fermentation Set Sauerkraut - Authentic Herbs Fermentation is the conversion of organic material by bacteria, yeasts, and molds. Many well-known foods are created through fermentation. Think, for example, of coffee, cocoa, dry sausage, olives, cheese, yogurt, and sauerkraut. With the RotPot, you can bring the dish to the right taste so that you can enjoy it optimally. Tasty, Healthy, and Zero Food Waste Home fermentations are not only very flavorful but also packed with friendly lactic acid bacteria that can contribute to a healthy gut flora. Moreover, fermentation is a convenient way to extend the shelf life of vegetable scraps and dairy, preventing waste. The story behind RotPot RotPot is a creation of Sanne Zwart, the fermentation expert behind Keukenboeren Workshops. Sanne became fascinated years ago by the enormous possibilities and benefits of fermentation and has made it her mission to get everyone fermenting. RotPot is assembled and packaged by employees with a distance to the labor market. For this, they collaborate with a nearby social workshop with a special HACCP department for food products. The herbs and spices are, where possible, of Dutch origin and sustainably grown. The materials are carefully chosen based on origin, with as little impact on the environment as possible, and are suitable for long-term use.