Frequently Asked Questions
“Aerobic” fermentation means that oxygen is present. Wine, beer and acetic acid vinegar (such as apple cider vinegar), need oxygen in the “primary” or first stage of fermentation.
When creating acetic vinegar, for example, exposing the surface of the vinegar to as much oxygen as possible, creates a healthy, flavorful vinegar with the correct pH.
Aerobic fermentation actually is a misnomer, fermentation by definition is anaerobic. In the presence of Oxygen (aerobic) “cellular respiration,” not fermentation, occurs. The bacteria involved in fermentation actually prefer to use Oxygen, because it is more energy efficient. However, “cellular respiration” does NOT produce lactic-acid, the goal of lacto-fermentation.
As Oxygen is NOT desirable in the lactic-acid fermentation process, Pickl-It was designed to optimize for anaerobic fermentation.
Did you know...
900 AD: Western Europe, late-comers to the many medicinal and culinary uses for dill, obtain theirs from Sumatra. Centuries before, Romans considered dill to be good luck, while ancient Greeks considered it to be a sign of wealth. The word “dill” is from the Norse “dilla” which means to “sooth or lull”.
I finally got brave enough to check the Pickl-It carrots. They were fine! They smell and taste really similar to the ones we used to by from Caldwells! Amazing. Thank you!