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...
Fermented sweet peppers (torshi felfel) are produced in west Asia and Africa.
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