Pressure stone with a diameter of22cm, for containers used for brine pickling of cabbage and cucumbers, or for curing.Recommended for barrels with a capacity of 5 - 20 litres and for pots (especially those made of vitrified clay) with capacity of 5 - 15 litres.Useful in every household - the pressur... more >
Pressure stone with a diameter of 22 cm, for containers used for brine pickling of cabbage and cucumbers, or for curing. Recommended for barrels with a capacity of 5 - 20 litres and for pots (especially those made of vitrified clay) with capacity of 5 - 15 litres.
The stone is resistant to temperatures of 0-300⁰C.
The product is certified for food contact.
Any enthusiast of delicious and healthy homemade brine-pickled products (as well as cured meat specialities) knows all too well how important the proper preparation and handling of the brine-pickling (or curing) process is to the final result. A suitable container will be perfectly complemented by a size-adjusted pressure stone made of 100% natural material, safe for food contact and resistant to acids. It will keep the content below the surface of the brine / released juice and help ensure the best quality of content for a long time. This two-part press made of glazed vitrified clay is the ideal solution – perfectly functional and practical. The separation of the stone into 2 parts has, among other things, the advantage that it allows the press to be inserted into and removed from a container with a neck diameter slightly smaller than the diameter of the whole combined stone.
Each of the two halves of the stone has a hole, and when the stone is put together, a third, central hole is also formed. These holes (2 cm in diameter) facilitate the insertion of the press halves and serve to drain the juice produced during brine-pickling above the level of the stone. To take out a portion of the brine-pickled products, only one part of the stone needs to be lifted.
The pressure guards the quality of the content, its aroma and flavour. The glazed surface of the stone allows it to be easily kept clean.
Advice on use:
A well-placed press should weigh down the vegetables so that no air can reach them. For the duration of pickling in brine, the barrel/container should be placed in a safe place at room temperature. When lactic fermentation begins, you need to check whether the vegetables are submerged in the juice that is forming. By maintaining these conditions, the brine-pickled products can be successfully stored for up to several months without fear of mould or bacteria developing under the stone (which may happen if a wooden press is used).
When using containers with a water flange, it is worth remembering to regularly top up the water level in that flange. This will help prevent the loss of clamping tightness. Meanwhile, adding a little edible oil to the flange will help to reduce evaporation of the liquid.
Recommendations for cleaning and storage:
The press should be cleaned with a brush and water, without using detergents. It is not dishwasher safe.
Store after drying, taking care that the product is not exposed to breakage.
Each piece of the product is handmade, so there may be minimal variations in the appearance and dimensions of the individual presses.
- Ø 22 cm
- thickness: 2 cm
Weight: 1500 g
By purchasing this product, you are supporting craftsmanship and handmade products, each of which has the added value of a certain degree of uniqueness.