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...
Some lacto-fermented foods like garlic, Chinese black bean paste, or spicy pepper mash, take one to three years before they’re considered fully mature!
—The Original Slow Food
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?