ENJOY PREPARING AS MUCH AS TASTING.
If you have an appetite for practical design and colourmeet the Tasty Greens. A compact range for slicing, dicing, cutting, grating, whisking, chopping and more.
These tasty tools are part of the Brabantia Tasty+ collection, a complete series of high-quality kitchen utensils in tasty colours. Many of the tools can do two jobs, saving you time, space and washing up. A great plus!
Meet our Tasty greens!
How to use
CHOP AND WHISK.
Drop the knife, the Brabantia Tasty+ Manual Food Chopper is cut out for chopping up onions, carrots or nuts! This easy-to-use Chopper has three sharp stainless steel blades that rotate when you pull the ring and easily cut through even the toughest food. This handy kitchen helper even has a whisking disk for whisking cream, mixing sauces or beating eggs in a jiffy. Chop, chop, hooray!
For cutting and whisking
How to use
GRATE AND SLICE.
The Brabantia Tasty+ Slicer and Grater Set consists of a smart box with 4 interchangeable graters and slicers: a fine grater, a coarse grater, a thin slicer and a big one. Just click the grater or slicer of your choice into the container and grate away! Thanks to the smart holder, you can slice and grate your cheese or veg to the very end. The container catches your gratings, and the non-slip base holds it firmly in place. And when all’s done, safely store your blades away in the container. Neat!
How to use
SPIN AND SERVE.
Meet the Brabantia Tasty+ Salad Spinner: a kitchen tool with a twist! This multitasking marvel doesn’t just dry your greens; it serves as a colander for rinsing and shines as a serving bowl, too. Say farewell to soggy salads as you effortlessly spin your way to crisp perfection, or dry those fresh blueberries or cherry tomatoes, with just a flick of the wrist!
How to use
SLICE AND DICE.
Say hello to perfectly cut potatoes, courgette, cucumbers, and more. The Brabantia Tasty+ Potato Cutter is a magic box with blades for dicing in two sizes and for wedges. Install the blade you wish to use, put your potato or veg on top and push to slice or dice. Thanks to its ergonomic design and sturdy construction, cutting is easy. Each part is dishwasher-safe, so cleaning up is snappy too.Get ready to slice, dice, and wedge your way to kitchen greatness!
FERMENT AND STORE.
Looking for a fun, intuitive way to ferment your pickles or kimchi? Use the Brabantia Tasty+ Fermentation Kit! Everything you need to enjoy fermented foods, and the process alike! The square, space-efficient container has an adjustable pressing disk to keep foods submerged. Because it’s transparent, you can keep an eye on your veggies. And of course, this container is also stackable. Fermentastic!
INGREDIENTS (2 JARS OF 500 ML)
1 Chinese cabbage
6 cloves garlic, minced
4 spring onions (scallions)
· 1 cooking apple
1.5 cm ginger root, grated
50g carrot, julienned
750 ml water
· 75 ml fish sauce
· 2 tablespoons brown sugar
15g chives
3 teaspoons mild chili powder
0.5 tablespoon chili flakes
· 4 tablespoons salt
EASY KIMCHI.
Kimchi, a traditional dish from Korea made with salted and fermented vegetables, is super popular. And you can make it too!
PREPARING
Cut the Chinese cabbage into wedges.
Dissolve the salt in 750ml of water and bring to the boil. Turn off the heat, put the cabbage in the salt water and leave for 45-60 minutes.
In a large bowl, mix together the chili powder, chili flakes, brown sugar and fish sauce. Add the minced garlic and grated ginger to the bowl. Stir well.
Slice the apple into thin strips. Whip out your chopping boards to chop the spring onion into large rings and halve the chives. Also, julienne the carrot.
Take the cabbage out of the salty water and rinse it three times. Then pat (or spin, when you have our Salad Spinner) dry and mix into the fish sauce mixture. Knead briefly.
Mix all ingredients with the cabbage, so that everything is well covered. Then put the jar ingredients into the Fermenting Kit. Pour some extra liquid (fish sauce mixture) on top if necessary, then push down the pressure disk and close the jar. The cabbage should be well submerged, but not overflowing.
Place the jar in a cool, dark area (but not in the fridge!). Open the jar every other day so that the gasses can escape, and press down the kimchi. Once it starts to ferment, it will smell and taste sour, and pressing on the contents with a spoon will release bubbles from beneath. Let ferment for 2-3 days before eating it.
After opening, store your Kimchi in the fridge. Kimchi can be refrigerated for up to a few months. Use clean utensils each time to extract the kimchi from the jar.
