Frequently Asked Questions
The Pickl-It has a “shoulder” – the curved corners about 1-inch below the “neck”. In the beginning, until you get a sense for how much each vegetable, grain or dairy expands during fermenting, use the shoulder as a fill-guide.
Do not load the Pickl-It above the “shoulder”. The photo shows how much the carrots expanded during the first 3-days of fermentation – about 1-inch over the shoulder. Firmly packing vegetables (especially if shredded or grated), helps to reduce the expansion, as it removes excess oxygen which causes bloating of food.
If fermenting sourdough batters, such as dosa, do not load the Pickl-It any higher than 75% – approximately 1-inch BELOW the “shoulder” of the Pickl-R, or the batter may over-expand, drawn up and out the airlock.
Did you know...
Cultured and fermented foods are still eaten around the world – sauerkraut and kefir in Europe; and Kimchi throughout Asia.
—Modern Cultured Food
My husband, former F-15 mechanic, is very impressed with your design. So impressed, that he may just get into fermenting and be willing to drink kefir. Yay! Thanks so much.
—Jen R., Ohio