COMPRESSION SPRING FOR CABBAGE PICKLES

Product detailed description

Pickles spring for the production of quick-cured cabbage and vegetables. The squeezing spring is made of anti-corrosive food steel EN -10270-3 and it is also embedded in a squeezing plate made of polypropylene, which ensures contact with the fermented food.
Instructions. Insert the compression spring and twist the lid to close. The pressure of the spring begins to push out the air bubbles and squeeze out the cabbage juice. Leave at kitchen temperature for at least 7 days. If the fermented vegetables are to your liking, place the jar in the refrigerator.