Frequently Asked Questions
If the Dunk’R completed covered the brine, oxygen and excess carbon dioxide, along with other gases created during fermentation, would become trapped, ruining the flavor, texture and nutritional value of the food.
The Dunk’R is a very important part of the anaerobic lactic-acid fermentation process.
By designing the Dunk’R to be slightly smaller than the Pickl-It fermenting chamber, we’ve created a “gutter” which gives excess oxygen and carbon dioxide a place to escape, up and out the airlock.
Did you know...
The Greek, Pliny the Elder, in the first Century B.C. was one of the first in recorded history to mention sauerkraut
Wow, this website has enough information, I feel as though I’m taking a college class. Great job, Kathleen.
—Colleen Geary, Massachusettes