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...
Ancient healers from the Indus Valley, Egyptian, Greek, Roman, African and European civilizations, knew probiotic-laden foods provided many health benefits.
Don’t give up on getting children to eat more lacto-fermented veggies than pickled cucumbers! Out of the mouth of my 4 1/2-year-old, Daniel, my most avid fermented food avoider, as he was eating his lunch earlier today, “Oh, bother! I forgot to have a bite of kraut!”
… and yes, I gave him some kraut as I tried to very subtly pick my jaw up off the floor …