By placing the lid onto the water-filled flange of the pot, air is prevented from entering inside the pot. Vegetables in the pot undergo the process of fermentation, releasing carbon dioxide which gradually displaces the air completely. In this way, anaerobic atmosphere is created inside the pot. Preserves maturing in these unique conditions acquire an unforgettable flavour.

With the help of a stone weight (not included) the vegetables are kept below the surface of the juice filling the pot. To create an airtight seal add water in the flange and top it off about once a week.

In addition, to reduce water evaporation from the flange, you may add a few drops of vegetable oil to the water so that it will not need replenishment as frequently.