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...
The benefits of sauerkraut and sauerkraut juice have been recognized for generations in southern Germany where the children are fed raw sauerkraut twice weekly to support their intestines.
—The Sauerkraut Book
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?