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...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
The tastes of your Pickl-It kraut is fresh and tangy. It isn't overwhelming like the horribly sour commercial kraut I had been buying. Your Pickl-It kraut is a food I crave and I'm so grateful to you and your product. Thank you!
—Marge S., Anaheim, CA