K&K Fermenting Pot Instructions

These English instructions for using the K&K Fermenting Pot were copied word for word directly from the booklet that is included with each K&K Fermenting Pot.

"Use a K&K fermentation crock pot to make your own pickles to keep you and your family healthy.

Pickles - a variant of raw food nutrition

Sauerkraut and pickles are made with out boiling the vegetables, so that heat-sensitive elements such as vitamins, enzymes and fatty acids - which your body does not produce - remain in the food.  Preparing food this way is good for young and old and protects against illnesses such as scurvy that result from malnutrition and particularly a lack of vitamin C. Pickles help fight arthritis, fatigue, bleeding gums, skin problems and muscular atrophy. They should be part of everybody's regular diet.

High standards from cleanliness

Cleanliness has top priority when making pickles, as only fresh and clean vegetables produce a high-quality healthy meal.

All K&K fermentation pots (and lid and two-part weight stone_ are made from stoneware. Stoneware is fired at 1,260 degrees C giving it exceptional properties. It has a pore density of around 3%, which means that the material - even without glazing - will not absorb water, effectively preventing mold from forming. Furthermore, all K&K stoneware pots are coated with a natural lead-free and cadmium-free slip glaze. The vessels can be cleaned with any commonly available detergent, as stoneware is absolutely resistant to all natural acids. Of course, the fermentation pot is also scratch proof, heat-resistant and dishwasher-proof.

The two-part weight stone

Traditional fermentation pots did not have a weight stone. To ensure the vegetables remained submerged in liquid during the entire fermentation period, they were covered with a wooden board, which could absorb water and therefore become contaminated with spores and bacteria. The stoneware weight stone, included with all K&K fermentation pots, is a cleaner solution.

The trick with the water channel

Cabbage and vegetables need to be cut off from the oxygen in the air during the entire fermentation process.  Fitting the lid into the water channel and filling the latter with fresh tap water creates a water seal. This prevents air from penetrating from the outside to the inside but, owing to the high pressure, excess gases such as carbon dioxide produced during fermentation can pass from the inside to the outside.

Pleas keep the water level in the channel under watch during the entire fermentation period. During the fermentation process the water must be continually topped up of fresh air can get in and spoil the fermenting vegetables.

The fermentation period - or how long do my pickles need?

Depending on the vegetables (soft to hard) and the fermentation method (just brine or adding whey or buttermilk to accelerate the process), fermentation can take between 3 (soft vegetables and/or using whey) and 6 weeks (hard vegetables or cabbage and using only brine).

Why does the fermentation pot make a gurgling sound?

Fermentation causes carbon dioxide to form. Over time, it displaces the air in the vessel. The gas creates high pressure and the excess air escapes to the outside through the water in the water channel, causing the gurgling sound. This sound indicates that fermentation has begun and is usually most frequent during the first 2 weeks.

K&K tips for the fermentation pot

- You can clean the fermentation pot with all commercially available detergents, as stoneware is absolutely resistant against all natural acids. Furthermore, the fermentation pot, the lid and the weight stone are dishwasher-proof.

- After the fermentation process 1/3 of the pickles are removed from the fermentation pot and transferred to a sealable plastic bowl, which is then placed in the refrigerator. It is only when this supply has been used up that the fermentation pot is re-opened and another 1/3 of the pickles is removed, since the finished pickles are also susceptible to bacteria.

- Pickles keep for a long time in the sealed fermentation pot, which is stored in a cool place. A storage period of a further 6 weeks is possible.

- Should your water channel already be empty after only a short time (1-3 days), this may be due to two reasons.

1. There is too little salt or salt water in the fermentation pot. To remedy this, open the fermentation pot and check whether enough liquid is present. Should there be enough liquid, (liquid covers the cabbage), add 1 teaspoon of slat to the fermentation mixture, Should not enough liquid be present, boil 1 liter of water with 15 gr of slat, let the salt water cool and then add it to the fermentation pot until the liquid covers the weight stone.

2, The lid creates too fine a seal to the bottom, with can result in negative pressure in the vessel due to progressive degassing. This negative pressure then draws the water into the fermentation pot. This can be easily be averted by placing a small stone in the water channel. However, it should be noted that the water must always exceed the lower edge of the lid, for other wise the vegetables will not be cut off from the oxygen (air).

- Do not fill the fermentation pot to the rim. During the fermentation period the vegetables spread slightly and fermentation gasses such as carbon dioxide are produced. These and the weight stone must always fit into the vessel. Because of this the fermentation pot should not be filled higher than 3-8 cm (depending on its size) below the rim.



Ingredients: 6-10 kg white cabbage for a 10 litre fermentation pot, 50 gr salt, juniper berries, dill and caraway (other ingredients such as smoked ham, garlic and ginger can also be added to the individual layers according to taste).

Wash the white cabbage thoroughly and make sure that it is free of insects. Then dry the heads of cabbage. Remove the stalk with a special stalk remover or a knife. Be thorough. The stalk contains bitter substances that are best kept out of the sauerkraut as they strongly affect the taste. The slice the cabbage into fine strips.

Pulp the cabbage well in layers, as far as possible until the resulting liquid covers the cabbage. Scatter a little salt on each layer. Pulping can also be done in an additional vessel - such as a bucket - and the sliced and pulped cabbage is then transferred to the fermenting pot. This prevents cracking or shattering (for example, through a slip) of the fermentation pot from excessive pressure while pounding with the cabbage masher.

Between the individual layers add the desired extra ingredients such as juniper berries, dill, caraway or smoked ham. Lay two large clean leaves of the cabbage as well as the weight stone on the crushed cabbage.  The liquid must cover the weight stone. Should the natural liquid not be sufficient for this, boil salt water (approx. 15 gr salt for 1 litre water), let the water cool and then transfer it tot he fermentation pot until the fermentation liquid is approx. 2-3 cm above the weight stone.

Now seal the fermentation pot using the lid and fill the water channel. For the first 2-3 days the fermentation pot can be placed in a warmer environment (approx. 20 degrees C to start the fermentation process. Then store the fermentation pot - for approx, 5 weeks - in a cooler place (approx. 15 degrees C) out of direct sunlight. A spot under the stairs, the basement or a permanently closed store room is generally ideal. Leave the fermentation pot closed throughout the entire fermentation period and keep a close watch on the water channel.  The fermented sauerkraut in the fermentation pot should not be stored at temperatures above 12 degrees C.

To accelerate the fermentation process, add 1/4 litre of non-homogenised  buttermilk or whey to the fermentation mixture and the fermentation process will start faster, as the whey and buttermilk contain lactic acid bacteria, which reduces the fermentation period to approx. 3 weeks.

Wine sauerkraut

 You prepare wine sauerkraut just like ordinary sauerkraut, but add dry white wine instead of brine. to round off the taste we also recommend a few peeled and sliced apples.  For covering, use thoroughly cleaned vine leaves.

Russian sauerkraut, (Caucasian sauerkraut)

Ingredients: small, firm heads of white cabbage, celery roots and leaves, green tomatoes, onions, red peppers, garlic and peppercorns.

Chop up heads of white cabbage, place in layers in the fermenting pot together with the sliced green tomatoes, diced raw celery pieces, onion rings, cloves of garlic, and the sliced peppers. Boil a stock from a few celery leaves, some peppercorns and brine (25 gr salt per litre of water). Pour the stock - as soon as it is lukewarm - over the vegetables until the weight stone is covered. Russian sauerkraut needs to ferment for approx. 6 weeks.

Pickled beans

Ingredients: 6-7 kg beans for a 10 L pot, bean broth or salt water with 8 gr salt per litre, 1/4 litre whey to start the fermentation process.  Spices: dill, summer savoury, bay leaves and, if desired, caraway.

Pickle whole young beans if possible or, alternatively, older beans that are split or broken.

Remove the toxin phasin from the beans by boiling for 5 min. on low heat before fermentation. Make sure the beans do not get too soft. Then drain the boiling beans and allow them to dry.

After drying, place the beans in layers in the fermentation pot, adding spices between each later, 3-8 layers depending on the size of the fermentation pot.

Pour the whey over the layered beans and fill with bean broth or brine until the weight stone is covered. Ferment for 3 weeks.

Red sauerkraut

Prepare red sauerkraut just like ordinary sauerkraut. You can also enjoy red sauerkraut as a salad when onions, marjoram, thyme and garlic are added during preparation. Before serving it is generously sprinkled with oil and red sauerkraut salad is served with young potatoes in the skin.

Pickled cucumbers

Ingredients: medium long. firm cucumbers, cores must still be soft, onions, garlic, slices of horseradish, dill, tarragon, bay leaves, cloves, and horseradish leaves for covering.

Pour 1 liter of non-homogenized whey over the firmly layered and unchopped cucumbers and fill the remainder with salt water (25 gr salt per litre of water). The fermentation process lasts 3 weeks.


Grate the beetroot into fine piece. Otherwise the procedure is the same as for pickled cucumbers. Keep the fermentation pot closed for at lease 6 weeks.  Fermentation is very turbulent (a lot of gas is produced). Fill the fermentation pot to 2/3 of its capacity at most as the fermentation mixture requires a lot of space.


Grate the celery coarsely or moderately and do not allow it to stand, for otherwise it will be discoloured. For the ingredients and preparation, follow the prckled cucumber recipe. The fermentation period is 3 weeks.

Red peppers

Use late, firm-fleshed peppers sold in late autumn, as the earlier sorts become soft and unsightly.  Green and yellow peppers can also be used. Cut open peppers, scrape out the cores and cut into 1 cm strips, press into fermentation pot using spices such as garlic, bay leaves, pimento seeds, and slices of horseradish. Cover with vine tendrils or horseradish leaves. Pour salt water (25 gr salt for 1 litre of water) over the mixture. The liquid only needs to cover the eight stone slightly, since a large amount of broth is produced."

Black Forest Oatmeal Recipe

2/3 C   sweet cherries - frozen or fresh & pitted,
            tart cherries if you can not get sweet cherries.
Thaw frozen cherries in the microwave for 30 seconds.

Add to the thawed cherries:
2 tsp    ground flax seeds
1-2 tsp ground cinnamon
2 tsp    cocoa powder
1 T       chia seeds 
2 T       agave nectar or honey or more to taste
1/2 - 1  tsp Amla, Optional
Stir until the dry ingredients are moist.

Add to the cherry mixture:
3/4 C  rolled oats
3/4 C or more  non dairy milk of your choice.
Let the mixture set for a minute or two for the oats to soak up some of the milk.
You can eat it cold and raw.

How to Store Coffee

As a much loved beverage, it is important that your Coffee is stored properly to retain its freshness and flavor.
First, its is best to purchase whole roasted beans and grind them as you need them. A whole bean has less surface area to absorb moisture. If you do not wish to grind your own beans you can choose from drip, espresso and French press grinds at Whether you purchase ground or whole bean Coffee, you should follow the same storage practices for both.
Moisture is the biggest promoter of freshness loss, followed by heat, then by light. Storing your grounds or beans in a container with as tight of a lid as possible is best. If you purchase a large batch of Coffee, you may want to divide it into air tight containers that will hold the amount you will use in 1 week. This will prevent air from being introduced to the whole batch each time the container is opened.  Roasted beans are dried and want to re-hydrate when exposed to moisture in the air. So the goal is to keep your beans or grounds as dry as possible.
If you purchased more Coffee than you will drink in a week, you can store it in the refrigerator or the freezer. BUT, you must put the beans or grounds in a totally air tight container.  I recommend you store 1 week batches in vacuum sealed bags. Once you have opened the vacuum bag, store the it in an air tight glass jar in a dark, room temperature pantry or cupboard. I also recommend you allow the refrigerated or frozen Coffee to come to room temperature before you open the vacuum bag. The cold beans will get condensation on them due to the difference in temperature between the beans and the room air. If the bag is allowed to come completely to room temperature the beans will not get wet from condensation.  If the whole or ground beans are stored in a zipper bag in the refrigerator, the Coffee will pick up flavors from your refrigerator that can contaminate the flavor of your Coffee.

VeggieSensations offers more than 135 different flavors of Coffee. Click here to see our complete collection of flavored Coffees you can choose from. 

We sell:
Single Origin Gourmet Coffee
Gourmet Coffee Blends 
Organic Coffee
Flavored Coffee
Decaf Coffee

What's in a Name? The Evolution of the Champion Juicer.

Mid May 2016 I purchased a used Husqvarna Viking sewing machine. Why was I willing to buy a used sewing machine? Because Husqvarna Viking is among the highest quality sewing machine manufacturers in the world. I wanted the best sewing machine on the market that will least 30+ years of my use, plus it does everything I need a sewing machine to do and more.

February 5, 1872, in Husqvarna, Sweden, a factory that used to build firearms experienced a decline in sales. The artisans who worked in the factory made the bold move to manufacturing sewing machines instead of firearms. Their passion created high quality sewing machines. Over the years they continued to improve and update their line of sewing machines, keeping their high standards and developed a reputation of high quality in their name.

The same is true for juicer manufacturers. You get high quality when you buy a juicer that was manufactured by a company that has the passion for high quality and has been in the business of making juicers for a long time.

Champion Juicers are manufactured by the Plastaket Manufacturing Company. They were founded in 1950 and made plastic fruit baskets.  In 1953 Plastaket Manufacturing got their feet wet in the juicer manufacturing business by manufacturing a juicer for an independent company based in Galt, California. Two years passed when Plastaket was ready to manufacture their own brand of juicer, the Champion Juicer. In their early years they invested in research and developed and implemented improvements to the Champion Juicer so it will extract the maximum amount of juice and create nut butters, ice creams and grated vegetables. At that time they also started using a cooler running GE motor. In 1977 they created the Grains Mill attachment, 1993 they added a magnetic safety switch to prevent the machine from operating with out it being fully assembled for your safety. In 2011, with the rise in home wheatgrass juicing, they introduced the Champion 2000+ Greens Attachment for the Champion Juicer 2000. Now, in March 2016, Champion has introduced the Champion Juicer 4000. This amazing, high quality juicer has many features that are different or improved upon from the 2000 model. The 4000 model has a convenient carrying handle built into the top of the body, the body is made from a helmet quality Poly-Carbonate blend of plastic. The shell of the juicer will not fade or chip. This is an improvement over the painted body of the 2000 model. The 4000 model has 4 lugs, as apposed to the 3 lugs on the 2000 model, for attaching the auger assembly to the body. The 4000 model is shorter, narrower and lower than the 2000 model, taking up less space on your counter or in your cupboard. Plus, this amazing machine comes with 2 augers, one is a grinding auger and the other is a greens auger. The new greens auger allows you to juice leafy greens like wheatgrass and kale with out having to buy and attach a separate greens attachment.

You can read more about this new, innovative Champion 4000 Juicer by clicking here. has them in stock now and you can choose what color you like.  They come in black, red and white.

Cindy G.

Helpful Nutritional Facts

Helpful Nutritional Facts:
  • Basil - Besides being a powerful antioxidant, it is also a powerful antibacterial herb. It protects your cells from oxidation, it helps to protect from radiation damage and it is believe to slow the aging process or your skin and help relieve other sink conditions.
  • Garlic - Garlic contains cysteine which is an amino acid that can help reinvigorate your hair follicles when consumed regularly. It can thin your blood, lower cholesterol and triglycerides. 
  • Oregano - Also has antibacterial properties, anti-inflammatory properties and is an antioxidant.
  • Marjoram -  has 50% more antioxidant power than oregano.
  • Rosemary - Can be used to help with memory and brain functions. It may also help with lung function.
  • Thyme -  As heart healthy herb, thyme can lower heart rate in those who have high blood pressure.  It will boost your immune system.
  • Cinnamon - boosts metabolism and is a great antioxidant
  • Ginger - is an anti-inflammatory and can help ease the symptoms of arthritis, relives gas and bloating..
  • Black pepper - is an alkaloid that helps your body absorb nutrients better and improves digestion.
  • Turmeric - will help reduce inflammation and is an antioxidant. Some research points to it helping to fight melanoma when turmeric is applied to the affected area on the skin.
  • Amla - (Dried Indian Goose Berries) have 200 x more antioxidant value than blueberries.
We have a wide range of food dehydrators for drying fresh herbs, Click here to see our selection.

Busting 3 Common Myths about Juicing

Juicing has rapidly grown from being a trend into a lifestyle. And with more and more people looking for right juicers to help support their dietary style, companies are churning out these products by the dozens.

However, while there are many different juicers people can choose from, many disregard some over others because of the myths that surround the said juicers.

For that, VeggieSensations is here to put your concerns to rest.

Top 3 Myths about Juicing

Myth#1: Centrifugal Juicers Destroy Enzymes

Answer: While many respected names do support this claim, scientific study shows that there is no evidence that supports this idea. The only way a juicer would have to be able to kill enzyme is if the resulting juice in the blender is heated well above the blood temperature, and as of yet, no juicer has done so.

So it doesn’t matter if you buy a centrifugal juicer such as the Acme Centrifugal Juicer 6001 or a masticating juicer like the Omega Juicer NC900HDC Chrome, you’ll still be reaping the benefits of juicing either way.

Myth#2: Slow Juicers Give More Better Juice

Answer: This is only slightly true. However, that doesn’t mean that you should go looking for the slowest turning juicer around. Masticating juicers that work at slow speeds only give more juice because they break down the fibers of the fruit or vegetable more thoroughly, thus giving you more juice, and in turn, more nutrients.

However, nutrient extraction isn’t just about speed alone. When choosing a juicer, the two things you pay attention to is how much the ingredient was broken down and the force the ingredient was juiced with.

Masticating juicers are capable of juicing any ingredient thoroughly since they break down the leaves or fibers of the ingredient by crushing the produce with great force. However, even the centrifugal juicers do yield a lot of juice from hard ingredients. Basically, the quantity of juice depends on the whole process that goes into it, and not just the speed.

Myth#3: You can get all Your Nutrients from Juicing Alone

Answer: Drinking fresh juice is great for improving your health, but that doesn’t mean 3 glasses a day of your favorite carrot juice are enough to give you all the nutrients you need. It is important that you consume the all important protein and healthy fats along with omega-3 fatty acids in your diet daily so you can get your strength.

VeggieSensations offers many different kinds of home appliances for healthy lifestyles such as seed sprouters for sprouting alfalfa, wheatgrass juicers and fermenting sauerkraut crock pots among others.

Go ahead and choose to live in a healthy way. Opt for these different food preparation appliances so that you can benefit from all organic food sources for the betterment of your health.

3 Common Fermenting Mistakes You Need to Avoid

Fermenting is a complex process if you don’t know where to start. However, like all connoisseurs, it doesn’t take long before your experimenting pays off and you become an expert.

However, during your fermenting adventure, you often make mistakes without even knowing.

So here, we are going to tell you about three fermenting mistakes that many people make and what you should do to avoid them.

Top 3 Fermenting Mistakes

·         Refrigerating the Fermenting Food Too Soon

When it comes to cold storage, many people make this mistake without knowing. It is important that you let the fermenting food go through the three steps of fermentation while keeping it at room temperature.

Many people make the mistake of refrigerating their sauerkraut, Kimchi or pickles 3-10 days after they pack their fermenting pot. However, this only slows down the process since refrigeration slows down the whole process of food spoiling. As such, when you place your fermented food in the refrigerator, you slow down the bacterial process.

It is recommended that you leave your food in the pot out in room temperature for a minimum of four weeks so the sauerkraut can have time to go through the three steps of the bacterial process.

On the other hand, it is also important that you do not can your sauerkraut by heating it because that will end up killing the good bacteria.

·         Opening the Fermenting Pot and Letting the Oxygen In

Oxygen is your enemy when it comes to fermenting any food item. The LABs (lactic-acid producing bacteria) thrive in an environment void of oxygen. So if you expose the fermenting food to oxygen, the yeast in your ferment will become oxidized and will then form acetic acid, which is vinegar. Fermentation is a balanced process, so keep water in the reservoir for 3-4 weeks and do not open the pot. The best way to know if your pot has kept out the oxygen is by remembering the different red flags such as a yeasty odor, pink or browned cabbage, or slime and mold on the top of the cabbage or water in the pot.

·         Not Taking Steps to Prevent Moisture

When you’re not using the fermenting crock pot, it is important that you store the stones outside of the cleaned pot. It is also important that you keep the lid “off” so that moisture does not get trapped. Trapped moisture allows mold to grow, which is a big no-no. Mold can make you very sick if you don’t store your pot in a manner that will prevent mold from growing. You can put the pot, lid and stones in a hot oven after you have washed it. Turn the oven off and remove the pot after it has cooled down. This will kill any mold that is present.

Now, the problem with mold is that since it has roots, it will spread. Remember; if you see a slight bit of mold, the whole pot will have mold in it.

If you’re looking for a good quality fermenting pot, VeggieSensations offers different types of crock pots from some very reliable companies such as the K&K Fermentation Crock Pots – Kerazo F2 and the Boleslawiec Fermentation Pots as well. So go ahead and buy your sauerkraut crock pot, and keep an eye on these mistakes when fermenting one of your favorite delicacies.

What is the Antioxidant Winner

Dried Indian Gooseberry is the fruit winner at 200 x the antioxidant power of dried blueberries measuring in at 782 units per teaspoon.  But, that's not all. What do you have to do to increase the antioxidant power of your oat meal, sweet potato and other foods? We think of blueberries and sweet potatoes as being antioxidant winners by themselves, but you can significantly increase there antioxidant power by adding herbs and spices. Herbs and spices alone are 10 times more powerful than nuts and seeds are alone. If you sprinkle 1 teaspoon of dried oregano on top of spaghetti with marinara sauce with a side of broccoli you nearly double the antioxidant value from about 143 to 260 units of antioxidant power. But, it gets even better. Instead of oregano add a teaspoon of Marjoram, you can boost the antioxidant units from 260 to 326. Boost your oatmeal (16 units) with 1 tsp of cinnamon (100 units) totaling 116 units but, add a pinch of cloves adding 45 units of antioxidants to a total of 161. A sweet potato (56 units), sprinkled with 1 tsp cinnamon (100 units) and just a pinch of ground clove (90 units), you have added 246 more units of antioxidants to your diet.  If the average person ate an egg muffin (13 units) for breakfast, an average hamburger (18 units) for lunch and an 8 ounce steak (7 units) for dinner, you would have only 38 units of antioxidants for the day. Of course that is not the only food the average American eats during the day, but by adding dry herbs and spices to your food you will boost the antioxidant value greatly. In order of antioxidant value in 1 teaspoon, these herbs should be added to your diet for the greatest antioxidant value: oregano 154, cinnamon 200, marjoram 240, all spice 261, dry lemon balm 326, dry peppermint 418 and clove 721. So spice up your life with a pinch of this and a teaspoon of that.

How to Store Coffee

As a much loved beverage, it is important that your coffee stays dry and away from external elements so you can have a fresh cup of coffee any time of the day.

But how do you make sure each cup of coffee is at it's best? For that, has a few tips for you.

The Cause of Flavor Loss

Natural elements such as moisture, air, heat and light are the enemies of coffee. Therefore, forget about storing your coffee grounds or beans artistically in clear, decorative jars on your kitchen counter. Cookie jars that do not come with an airtight lid will only cause the air and moisture to get in the jar and degrade your coffee. Your coffee needs to be stored in a non clear jar with a tight sealing lid.

Storing Your Coffee

When buying coffee in bulk, most people think it’s better to simply freeze the beans or grounds and pull the bag from the freezer each time they brew a pot. However, what they don’t realize is that freezing the beans or grounds is a one-time deal. This means that you may freeze your coffee beans, but once you’ve taken the whole bag out, you should not put the bag back in the freezer. Periodic change in temperature and the introduction of moist room air can wreck havoc on the flavor of your coffee. The best way to keep your beans fresh is by dividing the bag into weekly portions and freezing those air tight bags that you will not need the first week.

To take it one step further, use a vacuum sealer to remove the air from the bag or container when storing your beans in a cupboard or freezer. VeggieSensations has vacuum sealers such as the Weston Vacuum Sealer Pro-1100 and Weston Harvest Guard Sport Vacuum Sealer for storing not only coffee but many other foods that are dehydrated or stored in the refrigerator.

Buy Whole Beans

Whole coffee beans have less surface area to absorb moisture than coffee grounds. If you order more coffee than you will drink in one week, we recommend you buy whole coffee beans. You can store your whole coffee beans in an air tight container or vacuum sealed bag in a cupboard or freezer, but first divide the coffee into one week portions as mentioned above. Grind only the amount of beans you need for the day for the best tasting coffee possible.

Finally, to grind whole coffee beans, use a simple coffee mill. We recommend you grind only the amount of coffee beans you need for the current brew and keep the rest of your beans safely sealed in their container.

VeggieSensations offers many different kinds of coffee for different palates and moods. So go ahead and look through our collection of coffees:
Single Origin Gourmet Coffee
Gourmet Coffee Blends 
Organic Coffee
Flavored Coffee
Decaf Coffee

The Dos and Don’ts of Using a Blender

As an easy enough small home appliance, the blender has helped many a cooks and food lovers in the kitchen. Used to mix, puree, liquefy, emulsify and whip different food ingredients, the blender serves as a multi-purpose tool. However, there are several dos and don’ts that go into using a blender to ensure its longevity.

The Dos of Using a Blender

·         Fasten the Lid Firmly

If the lid is not firmly pressed and sealed shut, the food inside the blender can splatter all over the kitchen, so it’s better to keep the lid nearby. And while using a blender without a lid might give you easy access to tasting the concoction inside, doing so can also lead to some accidents.

·         Allow any Hot Liquids to Cool First

If you’re using the blender for any hot liquids, allow the contents to cool down for a while before whipping off the lid. Blending hot liquids creates steam and intense head can be harmful for your skin. Therefore, it’s better to let the liquid cool gently. Also, use a vented lid to prevent pressure from building up inside the sealed blender jar.

·         Use the Pulse Button Accordingly

When blending different foods such as ice or nuts; try to use the pulse button to get an even blending. You can also use this button when mixing drinks, cocktails or marinades so that the food inside is properly blended.

·         Use a Plastic Spatula

Stainless steel spoons just won’t do. Instead, scrape down the sides of the blender by using a spatula to take down any dry or thick mixtures that might be sticking to the walls. Just remember to use the spatula only when the motor is turned off.

The Don’ts of Using a Blender

·         Blend Thick Foods for Long Periods of Time

Blending any thick food for more than 2 minutes can cause the blender to overheat, which in turn can cause it to stop working properly.

Use the pulse button when using heavy mixtures and blend for up to 10 seconds at a time so that the apparatus does not become overloaded. The Vitamix blenders can handle thick foods better than personal blenders and stick blenders.

·         Use Attachments that do not Come with Your Blender

If one component of your blender is from another company and you’re using them both together, it can load your motor with too much power. This can cause your blender to overheat and cause damage to the electrical parts.

·         Use Your Blender as a Storage Container

While some blenders such as the Aroma Watts Up Single Serve Personal Blender allow you to store your smoothies or mixes in the blender, do not think that this would be the same case with all your blenders jars.

However, if you want to buy a blender that allows you to store the blended food, you can always buy the different products from Tribest such as the Tribest personal Blender PB350 with Mason jar.

Along with buying blenders from VeggieSensations, you can also choose to buy from a range of different health food preparatory products. We offer seed sprouters, sauce makers, fermenting crock pots and some of the best decaf coffee among others. So go ahead and contact VeggieSensations and start making some delicious treats with your new cookware.
1 2 3 4 Next »

Our brands