06 May 2020
Fermentools Review
May 06, 2020
Disclaimer: I
received a FREE copy of this product through the HOMESCHOOL REVIEW CREW in
exchange for my honest review. I was not required to write a positive review
nor was I compensated in any other way.
A while back I received a book on fermentation. I’ve always wanted to try fermenting my own food but was intimidated by the process. When the opportunity came available for the Homeschool Review Crew to review a kit from Fermentools I knew this was my no excuse opportunity to try fermenting. I received a Starter Kit to get started.
All the products according to Fermentools are made and sourced in the USA. The Starter Kit comes in a handy canvas drawstring bag to store all your tools together other than your salt.
Stainless Steel Lid: the lid is made from 304-surgical
stainless steel, corrosion resistant lid.
This steel is an excellent corrosion resistance and is used in hospitals as it
can easily be cleaned and kept sterile. It should last a life time with proper
cleaning and care.
Glass Fermentation Weight: This weight is made for large mouth
canning jars. According to the company the weight is made to not have any
reaction with your food. The edges are smooth and you don’t have to worry about
cutting your hands as long as you don’t chip it. I dropped it several times and
it has held up. 2 Rubber Stoppers: one stopper has a hole to use with your Air Lock and the other one is solid without a hole. I am not sure what type of material the stoppers are. They appear to be rubber or possibly latex. They fit tightly into your lid and the Air Lock fits snug into the stopper.
Instruction Guide and Basic Sauerkraut recipe: The guides will you a basic overview of the material and information on how to use the product with helpful tips, an overview about the fermentation process, and a basic sauerkraut recipe.
What did I make with my Starter Kit?
I have to say that during the recent pandemic I found that getting certain products was difficult. I wanted to find some large mouth canning qt size jars and they couldn’t be found anywhere. Not to mention I couldn’t find those in any size! The sad thing is that I have cases of canning jars for my daughter’s honey business but they aren’t large mouth jars! After digging through all our honey jars I found 1 lone pint size large mouth canning jar. I have ½ gallon ones that I store food in so I put one of those aside too. The next problem in my area was finding vegetables to ferment. Finally we found foods to get started with after awhile.
I washed everything first from the Starter Kit and even my canning jars.
My first food I was made is a staple around my house- Israeli salad. This uses tomatoes, cucumbers, parsley, purple onion, and some lemon. The only difference with fermenting it is that I didn’t need to use olive oil.
My daughter is learning life skills and learning about healthy eating and using kitchen tools like a knife and scale! |
In a clean jar we added our salt and then some distilled water. My daughter put the cap on tightly shook the jar to dissolve the salt until we couldn’t see any more salt. While she was doing that I packed the vegetables into the jar tightly by pressing down to get rid of air pockets. I poured the brine solution over the veggies.
I assembled the lid together using the Rubber Stopper with the hole in it and put it Stainless Steel Lid. It fit into the hole perfect.
You can see how the glass weight keeps the food from floating to the top. Any food that does float up-you just remove it. |
I put the Glass Fermentation
Weight on top of the veggies. Then we put the Rubber Canning Gasket on
the jar first and then added Stainless Steel Lid then put the canning
jar rim tightly on the jar. We put the Air Lock into the Rubber
Stopper. I stored my pint size jar in a cabinet for 2 days. This recipe
doesn’t go beyond 2 days to ferment.
You can see the thin white film on top and this is a good sign & normal. It has good bacteria growing. |
This was my favorite! It was AMAZING! |
So far this is tasting pretty good. I want it a bit more sour. |
Fermenting in our Homeschool?
Every moment we have with homeschooling our kids is a learning opportunity so I decided to give a science/history lesson with my daughter. We learned that fermenting foods is an ancient process used to make bread, cheese, wine, beer, and other foods. Then we researched different regions of the world and learned what was a common fermented. In the US we often think of Sourdough breads. Germany sauerkraut is common. Korea is Kimchi. We learned that in Russia it is Kvass a fermented beverage made of wild fermented beets and bread yeast. Syria/Lebanon/Egypt is Shanklish which is a type of cheese made from cow & sheep milk rolled into balls and covered with spices. We learned about other fermented foods around the world.
The science part in a nut shell we learned that fermenting is a natural chemical change that the texture changes as enzymes produce microbes which breaks down the cell structures and makes vegetables softer. The taste gets transformed as the enzymes breaks down large chains of molecules into amino acids and simple sugars. It takes already healthy vegetables and transforms them into super foods! We learned how healthy it is for your gut, immune system, and every part of our body!
Social Media Links:
Facebook: https://www.facebook.com/fermentools/
Instagram: http://instagram.com/fermentools/
Pinterest: http://pinterest.com/fermentools/
Click here to read other reviews or the graphic below to hear more about Fermentools.
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