RotPot Instructions
The instructions in English!
>> Kimchi instructions
>> Kraut instructions
>> Bubbles instructions
>> Mustard instructions
Fermentation
Fermented food is found all over the world. Examples are German sauerkraut, Swiss cheese, Turkish or Persian tursu or tursi, Korean kimchi, Indonesian Atjar… and so on.
Before the invention of the refrigerator and the process of pasteurization, people would rely on conservation techniques like salting (pickling), drying and fermenting.
When lacto acid bacteria (LAB) ferment your vegetables, they transform carbohydrates into co2, alcohol and other byproducts, of which the most important is lactic acid. Due to the PH dropping (below 4,6 or even 3,6) you will be able to keep your vegetables for a much longer time. Other benefits: a higher nutritional value, an interesting, complex taste and ‘gut maintenance’ done by friendly LAB’s. That’s why fermentation, despite modern techniques, is being revalued as an essential skill in modern households.
Make your own kimchi!
Kimchi is fermented Chinese Cabbage, peppers, ginger, garlic and onion. Recipes vary, so does taste. One other factor influencing kimchi taste is son-mat: or hand taste, based on your personal hand microbiota.
The combination of vegetables in kimchi, including the micro organisms found on them when fresh and uncooked, with your hand microbiota produce a unique product providing health benefits including anticancer, anti obesity, anti constipation, colorectal health promotion, probiotic properties, cholesterol reduction, anti oxidative and anti aging properties, brain health promotion, immune promotion, and skin health promotion. Eating kimchi may also decrease anxiety, reduce symptoms of depression, diminish perceptions of stress, and improve mental outlook. Bon appetit!
Add:
- 1 small Chinese cabbage (or ¾ if large)
- 1 carrot, thinly sliced
- 1 onion and/or 2 spring onions, cut into pieces
Let’s go
- Cut the cabbage into quarters and remove the tough core and base.
- Cut the cabbage pieces into strips of about 3 – 4 cm. Slice the onion and carrot.
- Add the kimchi mix and salt, mix, and wait for a few minutes until some moisture is released.
- Place the seasoned ingredients and as much of the natural moisture in the pot, in small batches.
- Push the vegetables firmly down until the moisture covers it. If too little moisture has emerged, add a little water and press down again until all vegetables are completely submerged.
- Open the cap of the airlock and fill with water until the bulbs are half full.
- Push the lid onto the pot and insert the airlock through the hole in the lid.
- Let the cabbage ferment for 4-7 days at room temperature, avoid direct sunlight.
- Remove the lid from the jar and taste with a clean fork whether the taste is to your liking.
And then…Serve immediately, keep in the fridge with a clean lid or let it ferment further to your optimum taste.
Serve your kimchi tossed in a salad, as a side dish, on a sandwich, pancake or with scrambles eggs. You can use your empty RotPot for your next experiment!
Make your own sauerkraut!
Add: a small red or white cabbage (0,8 kg)
Let’s go
- Cut a cabbage into quarters and remove the core and base.
- Cut the cabbage pieces into thin strips and put it in a mixing bowl with the kraut mix.
- Squeeze or massage the krautmix firmly into the cabbage for a few minutes until cabbage juice is released.
- Place the seasoned cabbage and the juice in the pot hand by hand.
- Push the cabbage firmly down until it is submerged completely.
- Open the red cap of the airlock and fill with water until the bulbs are half full. Replace the red cap.
- Push the lid onto the pot and insert the airlock through the hole in the lid.
- Let the cabbage ferment for 6 to 8 weeks at room temperature, away from direct sunlight.
- Remove the lid from the jar and taste with a clean fork whether the taste is to your liking.
Serve immediately, keep in the fridge with a clean lid or let it ferment further to your optimum taste.
And then…?
Serve your sauerkraut tossed in a salade, as a side dish, or with mashed potatoes (=the classic Dutch zuurkoolstamppot). You can use your empty RotPot for your next experiment!
- Go to the RotPot shop to watch the instruction video or buy your add-ons to vary with new recipes.
Make your own apple bubbles!
Fermentation is an old technique in which yeasts and bacteria convert the naturally occurring sugars into tangy acids, a tiny bit of alcohol and … bubbles!
By fermenting apples you get a fresh, slightly fizzy drink. Due to the short fermentation period, the bubbles contain just a tiny bit of alcohol (comparable to an overripe banana) and make a great alternative to wine or champagne.
Fermentation is a natural process. The result will be different every time. More bubbles or less, sweet or rather dry, and little to practically no alcohol. By smelling, tasting and experimenting you become a true home lab technician.
Add:
- 1 organic apple
- 2 teaspoons of honey
- 1 slice of lemon
- 500 ml lukewarm water
Let’s go!
Preparation: Clean the PET bottle and glass jar, rinse the fruit and lay out a knife and cutting board. For the best results, taste the bubbles throughout the process. Slightly acidic and not too watery is ideal.
1. Cut the apple into small wedges. Keep the core without the seeds.
2. Fill the pot with water and add the spice mix and honey.
3. Stir gently until the sugar from the spice mix and honey are dissolved.
4. Add apple wedges, apple core and lemon slice. Cover the pot with the cheese cloth and an elastic band.
5. Let it sit 3 to 4 days away from direct sunlight at approx. 20 degrees. Stir 1-2 times a day.
6. Measure the pH with the pH strip. The bubbles are ready at a pH below 4.6. See tips for explanation.
7. Pour the bubbles through the cheese cloth into a measuring cup. Drain well.
8. Pour the filtered bubbles into the bottle. Allow to ferment further for 1 to 2 days outside the fridge.
9. Place the bottle in the fridge and let it sit for 2 days. Then drink the bubbles within a week.
10. Serve the apple bubbles with ice and a mint leaf in a champagne glass for an extra festive feeling.
Variation tips
You can also make the apple bubbles from just the peels and cores. Great option if you have used the peeled apples for something else, like a delicious cake.
If you prolong the fermentation time, you can also let your bubbles ferment further into a light cider or vinegar.
Make your own Mustard
Mustard is the oldest and most well-known condiment in the world, used in nearly every culture. Yet, as common as it is to find it in almost every fridge, it remains equally mysterious. How is it that this rebellious cousin of the cabbage family (yes, the mustard plant is related to your cauliflower) has become so immensely popular despite its rather bold characteristics and distinct flavor? And how can just three main ingredients (water, vinegar, and mustard seeds) produce so many different varieties? Learn about the chemical processes that make mustard what it is. Discover the different types and create your own homemade version. It’s fun to do, and it’s almost impossible to fail!
Add:
250 ml apple cider vinegar, unpasteurized
50 grams honey (optional)
water
Let’s go!
Preparation: Find a warm spot in your home, ideally just above room temperature. For the next steps, you’ll need a scale, a fine sieve, and an immersion blender or food processor.
- Rinse the mustard seeds thoroughly using a kitchen sieve.
- Place the mustard seeds in a jar and add water until the total weight reaches 1 kg.
- Add the mustard mix, the starter, and optionally the honey. Stir well.
- Fill the airlock halfway with water and place the cap back on.
- Seal the jar and insert the airlock about 1 cm through the lid. Place the jar in a warm spot in your home.
- After 2 days, stir the vinegar into the mixture. Let it sit at room temperature for another 3-5 days.
- Drain the seeds using the kitchen sieve for 1-2 hours. Save the liquid and set aside some mustard seeds.
- Crush the mustard seeds in a food processor or with an immersion blender. Gradually add some of the reserved liquid until you reach the desired consistency.
- Add the reserved whole mustard seeds back into the mixture.
- Transfer the mustard into a new jar or several smaller jars. Let it age for another two weeks in a cool place, such as a cellar or refrigerator.
Enjoy your homemade mustard!
- Go to the RotPot shop to watch the instruction video or buy your add-ons to vary with new recipes.