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.
You should open the Pickl-It, scooping off the foam, once-a-day for 2-3 days. If you don’t scoop off the foam, your cucumbers (and even occasionally, there’s foam on cabbage, but it is more rare) will be attacked by the wild yeasts, molds and bacteria in the foam, which will break your pickle texture down into inedible, soft shadows of what they could have been.
The acidity of your brine can also be ruined, causing spoilage of your entire batch, so be diligent and scoop, scoop, scoop.
Did you know...
By the mid-1920s the middle class began to complain, continuing for the rest of the century, that families no longer ate together.
—Family Time & Food
I’ve really been enjoying my 5 liter and 3/4 Pickl-It fermenters—quite a step up from the crock-Zip-loc technique I’d been using for most of the summer! Here’s my order for more….
—Lou L, California