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...
“Readers who have little knowledge [of Bulgarian bacillus in kephir] may be surprised by recommendations to absorb large quantities of microbes, as the general belief is microbes are all harmful. This belief, however, is erroneous. P. 181, Prolongation of life
—Metchnikoff Pro-Bacillus Quote
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