In keeping with our commitment to provide well-resesarch, reliable information and products - we're pleased to announce our patent-pending Pickl-It organic Block-It covers!
There is a Pickl-It Block-It cover for every size of Pickl-It jar. You can purchase these Block-It covers here in our shopping cart.Read more...
|by Kathleen in News | Permalink|
Use the Pickl-It Brine Calculator to determine how much salt to use in your Pickl-It brine recipe.
Select the target brine %, amount and unit of water, and preferred salt weight unit.
Click ‘calculate’ and the calculator will tell you the amount of salt to use by weight in ounces or grams.
Fermented drinks require a 1% brine. Most whole-food pickles (cauliflower, broccoli, carrot, onion, etc.) require a 2%. Use 3.5% for pickled heritage-style cucumbers. New to fermenting olives? Use a 10% for a no-vinegar fermentation, which is worth the wait!
The Pickl-It Brine Calculator is calibrated only for the Pickl-It system. Mason-jar methods (with or without the airlock) are not capable of excluding oxygen and you must use more salt. We are not responsible for any outcomes – mold-growth, yeast-growth, bacterial-infection, histamine production – if the calculator is used for methods other than Pickl-It.
|by Mark in Recipes | Permalink|
Salt is to brine, like flour is to a well-made bread. Proportions matter, and in both cases, measuring spoons and cups are worthless tools when it comes to measuring dry ingredients. Learn how to make a proper brine for your Pickl-It.Read more...
|by Kathleen in Recipes | Permalink|
Did you know...
Ancient civilizations used the brine (Latin: salsilago; Spanish: muria) from salt-evaporating ponds, for creating fermented foods. Egyptians pickled fish, while Greeks and Romans pickled olives, cheese and meat. Greek & Romans Antiquities
—Salt Pond Brine
Thank you so much for teaching me everything I know about lactic-acid fermentation. Without your help and advice, I would have continued to make unhealthy, moldy, mason-jar "ferments". I appreciate everything you have done for me.
—Linda Cox - North Canton OH