Frequently Asked Questions
The sign of “frothy foam” sitting on top your beet juice kvass should not be taken as a sign-of-doom, but instead, a sign-of-success!
Highly-active beet juice kvass that has a healthy level of carbonation is going to froth and foam, which ends up floating on the kvass surface. Carbonation means that your lactic-acid bacteria are healthy!
When foam, also known as “scum” appears, simply open your Pickl-It and carefully scrape it off. Try to clear off as much as possible, but if you don’t get it all? Don’t worry if you don’t capture every single frothy bubble.
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
Thank you to my mentor, KathleenMills, the brain behind Pickl-It. Kathleen steered me to the science behind it all and the means to provide the correct conditions. Thank you, Kathleen, for all your wisdom and patience.
—Lisa Herndon of Lisa's Counter Culture