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...
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 make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?