In short: no.
Kombucha creates primarily glyconic acid. It likes air, so the Pickl-It wouldn’t be a good choice because the Pickl-It is designed for anaerobic fermentation – a type of fermentation that does NOT like oxygen.
Kombucha, on the other hand, LOVES oxygen. It needs to have oxygen floating across the top of its brine. A light cover of butter-cloth or loose-weave muslin is ideal for covering your fermenting kombucha.
Kombucha = glyconic acid = needs oxygen
Vinegar = acetic acid = needs oxygen
Fermented foods (kraut, pickles, sourdough, kefir) = lactic acid and does NOT need oxygen
|by Kathleen in How To | Permalink|
Did you know...
Traditional fermented soy sauce is made from a mixture of soy beans and rice, fermented by a variety of bacteria and fungi. These include: Lactobacillus delbrueckii, Aspergillus oryzae, Aspergillus soyae, and Saccharomyces rouxii.
—Use ONLY Traditionally Fermented Soy Sauce
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!!!