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...
Sourdough bread requires the help of a yeast, Saccharomyces exiguus, along with lactobacilli, to provide its characteristic texture and flavor.
—Microbes Give Food Great Flavor!
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana