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...
Sunki – a non-salted and fermented vegetable from the leaves of “Otaki-turnip” in Kiso district – is eaten with rice and in miso soup. The Otaki-turnip is boiled, inoculated with “Zumi” (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months. Micro-organisms involved include Lactobacillus plantarum, L. Brevis, Bacillus coagulans and Pediococcus pentosaceus (Makayama,1957)
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?