Frequently Asked Questions
Many vegetables expand, and when it expands, the only direction to move is up – toward the airlock. If it comes in contact with the bottom of the airlock, the brine will be suctioned up and out the airlock which is called “overflow”.
If this occurs, simply open the Pickl-It, removing a few tablespoons (or more) of food. You will also need to rinse out the airlock. We’ve found the easiest way to do that is to remove the entire Pickl-It cover, instead of pulling the airlock out of its grommet. Once you have cleaned the airlock and reinserted it into the Pickl-It lid’s grommet (using a gentle twisting motion), latch the lid, refill the airlock with water and the fermenting will continue.
Did you know...
Cabbage was cultivated 2500 years ago by the Celts who domesticated it from wild Kale.
I'm heading out of town and will feel confident that my ferment will be fine sitting on my counter. I wouldn't feel that way if I didn't have the Pickl-it jar. I'm looking forward to getting more!