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...
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.
I'm heading out of town and will feel confident that my ferment will be fine sitting on my counter. I wouldn't feel that way if I didn't have the Pickl-it jar. I'm looking forward to getting more!