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...
The nutrients in sauerkraut are calcium, potassium, magnesium, copper, vitamins C, K, B6 and folate, as well as numerous antioxidants.
—Sauerkraut is Nutritional!
Thanks so much for making Pickl-It available to the world!