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...
“Cabbage” is anglicized from the Old French word, “caboche”, which means “head”. It’s name in other languages include: “Kopi” in Hindi, “Kaal” in Norwegian, “Kohl” is Swedish, “Kale” in Scottish, and “Col” in Spanish – popular in all cultures as eaten fresh and pickled (lacto-fermented!)
—A Cabbage By Any Other Name: Is Kale
You know you talk about fermenting too much when…
Your three-year-old is observed pushing his bath toys under the water while saying, “You must go under the brine to ferment. Then I will have sauerkraut toys.”
—- Holly G., Ohio