Frequently Asked Questions
Because light destroys lactic acid bacteria. Lactic acid bacteria are crucial to a good, healthy fermentation, so please guard your fermented foods, keeping them out of strong light.
If you don’t have an out-of-the-way corner on your kitchen countertop, which does not have any direct light, you could consider draping a towel around the Pickl-It Pickl-R jar. Just make sure not to cover the airlock, otherwise, you’ll trap the carbon dioxide inside the the jar that needs to escape.
Did you know...
Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
—Science of Cooking, Pickles
My husband, former F-15 mechanic, is very impressed with your design. So impressed, that he may just get into fermenting and be willing to drink kefir. Yay! Thanks so much.
—Jen R., Ohio