Frequently Asked Questions
Following are some general ranges for each Pickl-It container.
- 3/4-liter Pickl-It = 1/2 to 3/4 lbs solids or 1 1/2-pints liquids
- 1-liter Pickl-It = 3/4 to 1-lb solids or 1-quart liquids
- 1 1/2-liter Pickl-It = 1 1/2 to 2-pounds solids or 1 1/2 quarts liquid
- 3-liter Pickl-It = 2 1/2 to 3-pounds solids or 3/4-gallon
For a visual side-by-side chart of sizes and capacities, please visit Select your Pickl-It
Vegetables vary in the amount they expand, a naturally-occurring process, during fermentation. Begin with the smaller recommended weight, and you’ll soon find what works for your vegetables.
EXAMPLE: 2-pounds of gently-packed carrots, with brine, loaded to the “shoulder” of the 1 1/2-liter Pickl-It, may expand about 1-inch during the first 3-days of fermenting. This is an acceptable amount of expansion, still leaving enough air-space between the vegetables and the airlock. Shredded beets expand 2 to 3 times more, so aim for 1-inch below the shoulder, for total beet and their brine.
|Maximum and minimum fill-level guidelines. Firmly-packing vegetables|
Did you know...
The medicinal use of cultured and fermented foods dates back thousands of years.
Thanks for the clear instructions, Kathleen! I mustered the discipline to let the fermentation work undisturbed, leaving it alone! I’m not used to that! Used to skimming off mold! I’m amazed how good my first attempt with it – khimchee – has come out. You made it so easy.
—Jamie - Massachusettes