Frequently Asked Questions
Yes! You should try to not have more than 50% airspace in the Pickl-It. Oxygen works against lactic-acid fermentation’s anaerobic process. For a ferment to turn out with a healthy dose of lactic-acid bacteria (which means good probiotics), as well as a correct pH AND sufficient lactic-acid bacteria for preservation, you need to get the oxygen out. And one of the first ways of doing that? Choose the right size container.
Try to never begin a lactic-acid ferment with more than 25% air space.
|Pickl-It comes in a variety of sizes so you can successfully lacto-ferment small or large quantities of food.|
Did you know...
1772 – Cook supplied his ship, the Endeavor, with 100 pounds of sauerkraut – a good source of Vitamin C – for EACH sailor, avoiding the dreaded scurvy. – “Scurvy”, a book by Stephen R. Brown
—Sailing With Captain Cook
I looked at crocks there before I discovered Pickl-It. I couldn’t stomach the cost. I love the simplicity, durability and features of the Pickl-It. You really are brilliant!
—Andrew C., New Hampshire