REPROPLAST Cabbage Compression Spring-Pickles

Compression spring for cabbage and quick-fermented vegetables-PICKLES. The spring is made of food grade stainless steel AISI 143.10. The spring itself does not come into contact with fermented vegetables. It is embedded in a compression plate in the bayonet.
Instructions we recommend:
We grind half of the cabbage head with a Piranha scraper, add a straight teaspoon of salt (more salt-more acidic cabbage) and lightly sprinkle with crushed cumin. Mix everything.
We insert the compression spring and close it with a rotating lid. The spring pressure starts to squeeze out air bubbles and squeeze out the cabbage juice. Let it work for at least 4 days at the cooking temperature.
You can also taste with lemon, salt or sugar.
Eat cabbage and fermented, it has a lot of vitamins and you will be healthy !!!!!!!!!!!!!!!