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...
Cabbage was cultivated 2500 years ago by the Celts who domesticated it from wild Kale.
I purchased some of your products this year and made some of the best sauerkraut I have tasted. My wife, son and brother-in-law all love the kraut I made. Thanks for a great product! By the way, the 5-liter bottles, also make 1-gallon of wine for me.
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