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 Germans were introduced to sauerkraut by Genghis Khan (1162-1227), whose war-horses carried it for his troops, in order to keep them scurvy-free.
I purchased two pickl-its from you about a year ago and I just love them!
—Valerie H, California