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...
2400 BC: Archaeologists and anthropologists believe the ancient Mesopotamians were the first to pickle (cure, or ferment) a wide variety of food.
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana