Frequently Asked Questions
When you’re using the Pickl-It for the very first time, the manufacturer suggests washing the container and lid with warm, soapy water.
After that, an article published in June, 2009, suggests,
“…sterilizing jars or crocks for sauerkraut or pickles is optional. It’s OK to simply wash the jars in hot, sudsy water. Make sure that the food is completely submerged in the brine – some recipes call for weighting down the vegetables.” – San Francisco Gate
Re-using jars, without washing, is another option. If you’ve just finished lacto-fermenting a 3-liter batch of sauerkraut, decanting it into four Pickl-It Decant’R units for refrigerator storage, go ahead and immediately reuse the 3-liter jar. Its internal walls are coated with lively lactic-acid bacteria as well as lactic-acid, both of which will protect your new batch of freshly-sliced cabbage on its journey to sauerkraut.
Did you know...
A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.
I have several of your jars (1.5-3 liter) and I use them regularly. They make the best kraut ever! I just started 3 new batches, one straight up, one with ginger and garlic, one with garlic and dill. I really love your product!
—Mark E. Clark