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...
Julius Caesar thought pickles had an invigorating effect, so, naturally, he shared them with his legions.
Thank you to my mentor, KathleenMills, the brain behind Pickl-It. Kathleen steered me to the science behind it all and the means to provide the correct conditions. Thank you, Kathleen, for all your wisdom and patience.
—Lisa Herndon of Lisa's Counter Culture