Frequently Asked Questions
Yes, you do need special equipment if your goal is to create tasty lactic-acid (aka lacto-fermented) foods, which are a naturally-rich with probiotics.
Lactic-acid bacteria, key to creating healthy amonts of lactic acid, thrive in an anaerobic process – one without oxygen. They are neutralized when there is oxygen!
Too often, people use open-air systems – bowls or crocks lightly covered with cloth, or glass canning jars closed with two-part metal lids or screw-on plastic covers – when making lactic-acid fermentation foods. None of these options creates the necessary anaerobic conditions, and are much better suited to the creation of acetic-acid fermentations – that of making vinegar which is an aerobic process, requiring oxygen.
Always keep in mind your end goal. If it is to make vinegar? You need an acetic/aerobic system.
If your goal is to protect the lactic-acid bacteria, creating a rich probiotic mixture in your fermented foods? Then you need to have a closed lactic-acid/anaerobic Pickl-It lacto-fermentation system which combines a tight-fitting wire-bail seal and airlock.
Did you know...
“There are many useful microbes, amongst which the lactic bacilli have an honorable place.” Élie Metchnikoff, “Father of probiotics”.
—Metchnikoff Lactic Bacilli Honorable
Thank you to my mentor, KathleenMills, the brain behind Pickl-It. Kathleen steered me to the science behind it all and the means to provide the correct conditions. Thank you, Kathleen, for all your wisdom and patience.
—Lisa Herndon of Lisa's Counter Culture