Frequently Asked Questions
During cucumber fermentation, you will (or should) develop foam. It is a sign that you have an active, healthy, vibrant batch of pickles in the works. Congratulations!
The foam should begin to form on the 2nd day of your initial 3 to 5-day fermenting. The warmer the weather, the faster the foam will accumulate, collecting at the top of the Pickl-It. It’s simply carbon dioxide, bubbling and frothing, dragging along some of the debris from your whole spices to the surface of your ferment.
Leave it alone as the foaming will settle down. In nearly 12 years of fermenting with Pickl-It – the original anaerobic fermentation system – we have never developed mold.
Did you know...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
Your Pickl-It has made my sourdough bread SO MUCH BETTER!