Frequently Asked Questions
The airlock is a very important component of the Pickl-It system, fitting snugly in a grommet located in the Pickl-It lid, filled 1 1/2 T of water which:
- Releases excessive pressure created by the fermentation gases (carbon dioxide)
- Creates important anaerobic conditions inside the chamber, removing oxygen from the fermenting chamber
- Creates an anaerobic environment preferred by lactic-acid bacteria
- Helps lock in vitamins, minerals and other nutrients oxidized (destroyed!) in other open-vessel fermentation techniques
- Uses water as an insulator, blocking oxygen from entering the fermenting chamber; also acts as a filter, reducing “emissions” during fermentation (reduces strong fermenting odors, appreciated by sensitive noses!)
- Reduces emissions, thereby, reducing pests attracted to emissions
- Eliminates “pest” infestation, blocking entry from the fermenting chamber
- Releases excess carbon dioxide, and other gases created during fermentation, reducing food discoloration and “off” flavors
- Creates an anaerobic environment, required by lactic acid bacteria to produce more consistent color, flavor and texture of food.
Need help installing your airlock in the Pickl-It cover?: Installing the airlock
Did you know...
A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.
Thanks so much for making Pickl-It available to the world!