Frequently Asked Questions
While food vacuum jar sealers are a great tool for food storage and preserving, we don’t recommend their use when refrigerating fermented foods.
During refrigeration, lacto-fermented foods continue to “out-gas”, accumulating carbon dioxide and others gases in the fermenting chamber. The gases need to be released, and we’ve found that the Pickl-It container, outfitted with a Plug’R, is the easiest, most effective method to make sure your food stays protected, and the jars don’t explode.
The second best storage method is a wire-bail container – a Pickl-It style jar – but without the Plug’R conversion. Gently release the wire-bail latch, “burping” the excess gas. When a fermented-food is newly-made, you’ll need to “burp” the refrigerated ferment, once a day for one to two weeks. Some ferments are more “wild” then others in the amount of gas they produce. Summer ferments are more active, for example, than winter.
After a couple weeks (up to a month), you’ll notice a decrease in the amount of carbon dioxide that is produced. “Burping” can be trimmed back to a weekly event.
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!
The tastes of your Pickl-It kraut is fresh and tangy. It isn't overwhelming like the horribly sour commercial kraut I had been buying. Your Pickl-It kraut is a food I crave and I'm so grateful to you and your product. Thank you!
—Marge S., Anaheim, CA