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...
The “father” of probiotics was the Russian scientist, Elie Metchnikoff, 1907, who shared his discoveries in The Prolongation of Life, 1908.
—Father of Probiotics
I have cabbage & Kohlrabi waiting to be fermented as the freeze of garden has begun & I need to process immediately! I just ordered two more of your 5-liter, and now own 15 Pickl-it jars. I use them everyday. I wouldn't use anything else!
—Bob F. - Sheboygan, WI