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.
(Copyright applies to all material on our website. If you wish to use our research and articles, contact us to ask permission. We actively pursue those who violate copyright.)
Did you know...
Coffee and chocolate have a tough outer coat which is moved during fermentation, benefiting from the microbes, Erwinia dissolvens, leuconostoc, and lactobacillus species plus the yeasts of the genus Saccharomyces.
—Coffee & Chocolate Are Fermented!
We managed to let our Pickl-It pepper mash go for 1 year & 8 days but we were frothing at the mouth & had to dive in. The earth moooooved at first bite! The taste buds exploded into exuberant happy dances. Our senses reeled with gustatory joys. Now, it is pepper mash on EVERYTHING . Yuuuum!!!!!!!!!! TikiBlu has just SWOONED!!!
—TikiBlu H. - Washington