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...
N.Y. Mets rookie pitcher Nolan Ryan uses pickle brine to toughen a tender middle finger on his pitching hand; his fast ball is described as faster than Bob Feller’s; predicted to be the next Sandy Koufax
—1968 Life Magazine
My soon-to-be 19-year-old son was about to get ready for bed, when he asked if he could have some dessert. I said “Yes”, and a few minutes later, he came out with a big bowl of kimchi, mixed veggies and kraut. I was so thrilled to see him wanting to eat something good instead of the icecream that “Dad” was eating! Maybe I didn’t start too late making healthy fermented foods for him!!!