Frequently Asked Questions
Occasionally, smaller cuts of food – shredded carrots, sauerkraut, chopped green beans – poke above the brine. There are any number of solutions, including:
- Place 1 or 2 dill heads under the Dunk’R, spreading them out across the vegetables, holding smaller pieces under the brine
- Whole cinnamon sticks, 2-3 inches in length, work great for shredded beets, adding a nice warm flavor.
- Another beet option is to reserve 1/2 beet, cut into thin-slices, and layer them on top the other beets, holding them under the brine.
- Use your vegetable peeler to shave long carrot segments which can be criss-crossed across the brine top, holding carrots, or other vegetables under the brine.
- Save a few whole green-beans, and criss-cross them over the smaller cuts – another whole-food method to keeping food under the brine!
Top off your criss-cross shaved carrots, sliced beets or dill heads with the Dunk’R, firmly holding them in place.
Did you know...
In South East Asia, tea leaves (Camellia sinensis) are fermented to make a sour-tasting snack. In Myanmar the product is called leppet-so, in Thailand it is known as miang. In Burma, slivered green tea leaves are fermented to make a salad.
We managed to let our Pickl-It pepper mash go for 1 year & 8 days but we were frothing at the mouth & had to dive in. The earth moooooved at first bite! The taste buds exploded into exuberant happy dances. Our senses reeled with gustatory joys. Now, it is pepper mash on EVERYTHING . Yuuuum!!!!!!!!!! TikiBlu has just SWOONED!!!
—TikiBlu H. - Washington