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Good traditional food. Made easy!

Creating your own natural, brine-cured pickles, sourdough starters and batters, sauerkraut, kimchi, kefir – and a huge variety of traditional foods! – is fun and easy with Pickl-It!

Combining time-honored small-batch artisan methods with modern technology, Pickl-It easily transforms a wide-variety of your favorite fruits, vegetables – even grain and dairy – into consistently tasty, nutritious “lacto-fermented”, old-fashioned food.

Pickl-It is a system every traditional-food ancestor would have loved – no fuss, no muss!

Creating nutrient-dense, traditional, “pickled” foods is as easy as 1 – 2 – 3:

Pickl-It Photo

Graphic No 1 Fill Pickl-It with fresh, clean, vegetables – sliced, whole or shredded…
Graphic No 2 Add salt-water brine to the vegetables; then top with the Pickl-It Dunk’R, to hold food under the brine…
Graphic No 3 Seal the Pickl-It, add water to the airlock and you’re done!

…creating nutrient-dense, living-food, rich in vitamins, minerals and natural probiotics has never been easier!


Endless possibilities...

Fermented Examples

The Pickl-It lacto-fermentation system, locks out oxygen, preserving the natural flavor and nutrients of garden, farmer-market or CSA-fresh foods…

  • Half and full-sour cucumbers
  • Flavorful spiced beets
  • Kefir
  • Quark
  • Fil Mjolk
  • Piima
  • Viili
  • Raw Yogurt
  • Pearl Onions
  • Garlic Cloves
  • Dilled green beans
  • Traditional antipasto-style mixed-Italian vegetables
  • Chutneys
  • Sourdough starters
  • Variety of refreshing drinks including kefir, fruit and sodas
  • Condiments – aged mustard, ketchup, fish sauce

Pickl-It comes in a variety of sizes and combinations from 3/4-liter to 3-liter (1 gallon). Pick the Pickl-It that is best for you! Half-cup of jalapenos? Use the 3/4-liter to make a rich, flavorful green hot sauce! Two heads of cabbage? Select the 3-liter!


Quality Components...

Pickl-It has been developed and rigorously tested over the past 6-years, meeting the stringent needs of a toxin-free, nutrient-dense, whole-food lifestyle!

Image Tomato & Serrano Salsa

Our youngest, adopted with a wide-range of health issues, including Autism Spectrum Disorder, needed the best possible nutrition, as well as easily digestible foods. Lacto-fermented foods played a very important role.

Eliminating toxins from his diet – replacing all processed foods with made-from-scratch locally-raised foods – as well as using toxin-free cookware and kitchen tools were key to his recovery.

All Pickl-It fermentation system components were selected from companies who feel the same way – that the health and safety of their customers is important.

  • No Lead
  • No BPA
  • No Glaze
  • No Cadmium
  • No Phthalates
  • No DHEA

Information Resources...

Image Red Cabbage The Pickl-It website is loaded with resources for the creation of lacto-fermentation foods!

A few examples include…


On the Web

Did you know...

  • Sunki – a non-salted and fermented vegetable from the leaves of “Otaki-turnip” in Kiso district – is eaten with rice and in miso soup. The Otaki-turnip is boiled, inoculated with “Zumi” (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months. Micro-organisms involved include Lactobacillus plantarum, L. Brevis, Bacillus coagulans and Pediococcus pentosaceus (Makayama,1957)

    —Japanese Sunki

Testimonials...

  • My soon-to-be 19-year-old son was about to get ready for bed, when he asked if he could have some dessert. I said “Yes”, and a few minutes later, he came out with a big bowl of kimchi, mixed veggies and kraut. I was so thrilled to see him wanting to eat something good instead of the icecream that “Dad” was eating! Maybe I didn’t start too late making healthy fermented foods for him!!!

    —Tracie, Utah

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