Frequently Asked Questions
Gently tap the side of the Pickl-It” or pick it up and gently set it down. If you see bubbles rising through the brine, there is still active fermentation. If you do not see bubbles, it means your initial fermentation is over. Depending on room temperature, this can take anywhere from 3 to 10-days. Ideal room temperature is between 68 and 72-degrees Fahrenheit.
In the case of cucumber pickles, cut a pickle open. A solid, consistent color, through the pickle – no white spots, streaks or rings – tells you the initial fermentation is complete. Store them in the refrigerator.
If you see white spots, streaks or rings, ferment the cucumber pickles for a day or two longer. Close the jar, make sure the airlock has adequate water to the “fill line, and return them to the counter for another day or two.
Pickl-It containers make ideal refrigerator storage for your lacto-fermented foods. Simply replace the airlock with a Plug’R and refrigerate.
Did you know...
Fermented sweet peppers (torshi felfel) are produced in west Asia and Africa.
Yes, it’s me again. Garden produce is starting to come in here and now that I’ve tasted a Pickl-It ferment, I don’t want to use anything else. I would like to purchase 3 more Pickl-It as follows, and would prefer to pay by Pay Pal….
—Elizabeth E., Minot, ND