Frequently Asked Questions
During the first week of fermentation, if you open the Pickl-It to scoop away foam – especially during fermenting of cucumbers – your pickles will not be ruined.
Once you refasten the Pickl-It lid, the carbon dioxide builds up again, fairly quickly, pushing the oxygen up-and-out the airlock.
Did you know...
900 AD: Western Europe, late-comers to the many medicinal and culinary uses for dill, obtain theirs from Sumatra. Centuries before, Romans considered dill to be good luck, while ancient Greeks considered it to be a sign of wealth. The word “dill” is from the Norse “dilla” which means to “sooth or lull”.
I love Pickl-It, all my probiotics are made at home in my Pickl-It. My favorite is pickled carrots.
—Mark - Bozeman, MT