Frequently Asked Questions
Carbon dioxide has a crucial role, creating tasty, anaerobic fermented foods –
- Carbon dioxide (CO2) is a colorless, tasteless, odorless, noncombustible gas that is soluble in water.
- One and one-half times heavier than oxygen, expands and pushes oxygen out of fermenting chambers through the Pickl-It airlock
- Creates an anaerobic environment, encouraging healthy development of lactic-acid bacteria.
- Is not combustible when exposed to flames, BUT, will explode containers when it builds up, demanding the need for an airlock, or manually “burping” (quickly remove and replace cover, or open/close wire-bail) of the container if no airlock is used.
- A “mixer!” moving through the fermented foods, CO2 “stirs” the lactic acid bacteria, rearranging pockets of microbes to reduce concentrated elements which which create off-flavors and affect coloration.
- Gives breads and sourdough batters their good texture.
- Stabilizes Vitamin C in fermented foods (one reason why seafarers who brought along sauerkraut were spared the ravages of scurvy!).
- Secondary fermentation of Kefir, CO2 creates “bubbles”, earning kefir the name of dairy “champagne”
Did you know...
Cabbage was cultivated 2500 years ago by the Celts who domesticated it from wild Kale.
I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
—Gary, University Microbiology Professor