Frequently Asked Questions
Here's a quick, handy chart comparing Pickl-It sizes in inches. After the primary counter-top fermentation is complete, some low-gas ferments (e.g., carrots, broccoli, green beans) may be stored in the refrigerator replacing the 4-inch airlock with the 1/4-inch Plug'R.
We recommend the use of the Pickl-It airlocks for refrigerator or root-cellar storage for volatile ferments - kraut and cabbage-based kimchi - that tend to create larger volumes of gas for a longer period of time. The airlock is the best way to make sure there's a slow, steady release of gases, some of which may affect flavor, color and texture.
If you choose to use a Plug'R on volatile-ferments, be sure to regularly "release" the Plug'R on a daily-basis - a quick 1-second pull-out, then re-plug.
- 3/4-liter = 1/2-pound or 3-cups liquid
- 1-liter = 3/4 to 1-pound solids or 4-cups liquid
- 1 1/2-liter = 1 1/2 to 2-pounds or 6-cups liquid
- 3 liter = 2 1/2 to 3 pounds, or 3/4-gallon liquid
- 4 liter = 3 to 4 1/2-pounds, or 1-gallon liquid
- 5 liter = 4 to 6-pounds, or 1 1/4-gallon liquid
Capacity varies greatly depending on cut - grated, shredded, cubed, diced, sliced, chunked, sticks or whole. Experience, practice and personal preferences are your best guide.
Did you know...
In 1913, Yale researchers, Thomas Osborne and Lafayette Mendel discovered that butter contained a fat-soluble nutrient soon known as vitamin A.
—Vitamin A Discovered, 1913
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