Frequently Asked Questions
Anaerobic fermentation means “absence of oxygen”, the opposite of aerobic fermentation
Pickl-It was designed to create and maintain anaerobic fermentation, its wire-bail/airlock combination locking out oxygen’s entry, as well as releasing oxygen from the fermenting chamber, pushed by carbon dioxide, out through the airlock. Two-part metal canning lids or screw-on plastic covers, do not have a sufficient seal in order to maintain anaerobic conditions.
Lactic-acid bacteria, responsible for creating a healthy, stable fermented food, thrive in a low or no-oxygen environment, described here.
Did you know...
By the mid-1920s the middle class began to complain, continuing for the rest of the century, that families no longer ate together.
—Family Time & Food
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