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...
Records for kimchi can be traced back to the Age of the Three Dynasties (7th Century) – over 1400 years of being Korea’s most popular dish!
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana