Frequently Asked Questions
During cucumber fermentation, “foam” develops on top the brine. The amount of foam ranges from small to significant – as in the photo. It is a sign that you have an active, healthy, vibrant batch of pickles in the works. Congratulations!
The foam usually appears on the 2nd day. The warmer the temperature (80F or above), the faster the foam accumulates and typically is more dense, like the photo. Cooler temperatures (under 80F) generate less foam, and few “bubbles”.Unlike other methods (mason jars, with or without airlocks) that produce unhealthy, toxic levels of hydrogen peroxide because they cannot eliminate oxygen, your Pickl-It restricts all inflow of oxygen. The Pickl-It foam is simply carbon dioxide, along with some whole spice debris carried from the bottom of the fermenting chamber to the surface.
Leave the foam alone. Don’t bother opening your Pickl-It to remove the foam as it will typically subside within 24-hours. There are valuable fermentation gases produced, in addition to the carbon dioxide, all of them serving a purpose in developing some of the best pickled cucumbers you’ll ever taste.
In nearly 12 years of fermenting with Pickl-It – the original anaerobic fermentation system – we have never developed mold. We over-filled the Pickl-It in the photo – to the bottom of the “neck” – for some of our lab-experiments. As long as the foam does NOT touch the bottom of the airlock, it’s fine. But in general, if you’re a beginner, make sure the brine is only 1-inch above the “shoulder” of the Pickl-It. That way, you’ll have room for the occasion super-active foam.
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Did you know...
Sunki – a non-salted and fermented vegetable from the leaves of “Otaki-turnip” in Kiso district – is eaten with rice and in miso soup. The Otaki-turnip is boiled, inoculated with “Zumi” (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months. Micro-organisms involved include Lactobacillus plantarum, L. Brevis, Bacillus coagulans and Pediococcus pentosaceus (Makayama,1957)
I have cabbage & Kohlrabi waiting to be fermented as the freeze of garden has begun & I need to process immediately! I just ordered two more of your 5-liter, and now own 15 Pickl-it jars. I use them everyday. I wouldn't use anything else!
—Bob F. - Sheboygan, WI