Frequently Asked Questions
The Pickl-It is not a one-size-fits-all, but instead, a choose-the-container-that-works system.
If you have 3-pounds of carrots, the 3-liter Pickl-It is ideal. One-pound of carrots? The 1-liter Pickl-It is a better option.
Because proper lacto-fermentation is an anaerobic process – the less oxygen the better! – the amount of airspace between the Pickl-It lid and the fermenting-food is important. The goals is to fill the jar as full-as-possible, without risking overflow. Because most foods expand during fermentation, the food shouldn’t be loaded – food and brine included – above the container’s “shoulder”, and, ideally, never less than 50% full.
To learn more about the optimum fill-level, refer to the following “How To” FAQ:
Did you know...
Traditional fermented soy sauce is made from a mixture of soy beans and rice, fermented by a variety of bacteria and fungi. These include: Lactobacillus delbrueckii, Aspergillus oryzae, Aspergillus soyae, and Saccharomyces rouxii.
—Use ONLY Traditionally Fermented Soy Sauce
My soon-to-be 19-year-old son was about to get ready for bed, when he asked if he could have some dessert. I said “Yes”, and a few minutes later, he came out with a big bowl of kimchi, mixed veggies and kraut. I was so thrilled to see him wanting to eat something good instead of the icecream that “Dad” was eating! Maybe I didn’t start too late making healthy fermented foods for him!!!