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...
2400 BC: Archaeologists and anthropologists believe the ancient Mesopotamians were the first to pickle (cure, or ferment) a wide variety of food.
You know you talk about fermenting too much when…
Your three-year-old is observed pushing his bath toys under the water while saying, “You must go under the brine to ferment. Then I will have sauerkraut toys.”
—- Holly G., Ohio