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...
2030 BC – Tigris Valley begins pickling tradition with cucumbers from India.
—Fermenting History, 2030 BC
I finally got brave enough to check the Pickl-It carrots. They were fine! They smell and taste really similar to the ones we used to by from Caldwells! Amazing. Thank you!