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...
A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.
I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
—Gary, University Microbiology Professor