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...
Cabbage was cultivated 2500 years ago by the Celts who domesticated it from wild Kale.
I purchased some of your products this year and made some of the best sauerkraut I have tasted. My wife, son and brother-in-law all love the kraut I made. Thanks for a great product! By the way, the 5-liter bottles, also make 1-gallon of wine for me.
—Johnnie Harper, North Carolina