Frequently Asked Questions
Reducing oxygen is a very important step towards a successful lacto-fermentation, creating a healthy anaerobic-environment inside the Pick-It.
The Pickl-It Dunk'R can help!
The Dunk'R is hand-made, then fire-polished for strength and beauty. It can stand up to the pressure of being used as a press, pushing trapped oxygen up and out of the vegetables.
Simply load your Pickl-It container with shredded, chopped, sliced or julienned pieces of vegetables. Add the brine.
Place the Dunk'R, flat-side down, on top the vegetables.
Insert a thick handle of a wooden spoon against the Dunk'R, or the flat-end of a French rolling pin.
Slowly and gently push the Dunk'R down, compacting the vegetables in the brine.
Usually, 4-6 gentle pushes are enough to remove any remaining oxygen. You'll see the large bubbles of air, coming to the surface. You're all set! Leave the Dunk'R in place underneath the brine.
If a few shreds of vegetables want to float to the surface, breaking through the brine, simply place several washed, whole lettuce, kale or cabbage leaves under the Dunk'R. Use the Dunk'R like a food paper-weight.
Snap the Pickl-It wire-bail latch closed and fill the airlock
If you're following the Getting Started Tutorial, you may select from:
Continue to #5: Brine Recommendations
Did you know...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
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