Frequently Asked Questions
Creating nutrient-dense old-fashioned half or full-sour pickles, sauerkraut, kimchi, is as fun and easy as 1-2-3:
Fill the sterilized Pickl-It with clean, chopped, whole, or shredded vegetables…
Add salt and water….
Fill the airlock to the line (1 1/2 to 2 T water), close the lid and you’re done!
Did you know...
Dill pickles are simply fermented cucumbers. Streptococci starts the process of fermentation, but as the pH level falls, leuconostoc and pediococcus species, and Lactobacillus plantarum continue the process.
—Microbes & Cucumbers = Dill Pickles
By the way, the sauerkraut ferm juice is magnificent. You are a rock star!!!!!
—Chuck P, Florida