Frequently Asked Questions
Mini-Airlocks for Refrigerated Storage!(What is an airlock?)
- 50% smaller than our full-size airlock
- Two-part construction
- Included with all 3/4-Liter, 1-Liter, Condiment Duo, and Condiment Trio
- Ideal for refrigerator-storage of foods that require long-term “curing” and are active producers of carbon dioxide, such as kraut, pickled-cukes, kimchi, and pepper mashes
- Fits all Pickl-It lids
- Not intended for use on 3-Liter, 4-Liter, or 5-Liter larger for initial fermentation; may be used for secondary-fermentation on these sizes, or long-term storage
Did you know...
Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
—Cabbage + Microbes = Sauerkraut
I bought mason-jar airlock jars thinking they would work for my grant-funded gut-healing research. Mold! Oxygen-rich yeast! I was crushed thinking my entire research project was destroyed because of the poorly designed equipment. One of my co-workers recommended your Pickl-It and now my mold-free, high-bacteria count research is back on track. Thank you for your superb product that is affordable, laboratory-quality equipment.
—Dr. Marian, TX University