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...
The benefits of sauerkraut and sauerkraut juice have been recognized for generations in southern Germany where the children are fed raw sauerkraut twice weekly to support their intestines.
—The Sauerkraut Book
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?