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…

By the conversion of sugars into alcohol and carbon dioxide which gives it the “fizz.” Follow the “Read more…” link for additional details.

Gently tap the side of the Pickl-It or pick it up and gently set it down. If you see bubbles rising through the brine, there is still active fermentation. If you do not see bubbles, it means your initial fermentation is over. Depending on room temperature, this can take anywhere from 3 to 10-days. Ideal room temperature is between 68 and 72-degrees Fahrenheit.

Because light destroys lactic acid bacteria. Lactic acid bacteria are crucial to a good, healthy fermentation, so please guard your fermented foods, keeping them out of strong light.

If you don’t have an out-of-the-way corner on your kitchen countertop…

Bacteria, part of a microscope group called “microbes”, are primarily our friends, with only 8% causing harm according to a superb article, The Matrix – Life’s Supporting Systems

“Lacto”, used in “lacto-fermentation” and all of its derivations, refers to lactic-acid bacteria, familiar to most people as “lactobacillus”. “Lacto” is simply the shortened name of “lactobacillus”, the same way that we shorten “Samual” to “Sam”, or “Susan” to “Sue”.

Lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (LAB) (commonly known as probiotics), which thrive in an anaerobic fermenting environment.

White sediment can either come from salt which contain anti-caking additives, or from naturally-occurring yeast which forms during the fermentation process. Neither one is harmful, although many people are trying to remove chemical additives from diet, and opt to use only salt that contains no anti-caking agents.

For more problem-solving information about pickles: Oregon EDU

Our senses come in handy when determining the condition of lacto-fermented foods. Slimy, soft, smelly = spoiled. Each of these undesirable attributes can be seen, smelled, or felt.

Kimchi is a side-dish, condiment, and even part of main-entrees, a lacto-fermented Korean delicacy that defies being just one thing. Kimchi is made from a wide-variety of vegetables, often cabbage, daikon radish, with over 200-variations. Multiply that times how many people have developed their own recipes, and kimchi even defies description!

Acetic acid is developed from aerobic fermentation, in the making of vinegar. An open-vessel system is important for this process, quite the opposite of what is needed for anaerobic lacto-fermentation required by sauerkraut, kimchi and kefir.

Carbon dioxide plays an important role in creating tasty anaerobic fermented foods, and serves many purposes.

Homofermentative lactobacilli occur in the 3rd stage of lacto-fermentation, producing the all-important lactic acid which is crucial, preserving lacto-fermented foods, and keeping them safe. Read more about homofermentative lactobacilli in the Microbial Step-by-Step article.

Talking about Lactic Acid Bacteria (LAB) is as exciting to us as what the retooling of the Hubble telescope must be to those intrigued by the discoveries of new space frontiers! It’s new frontiers, amazing science, and the quest for life all rolled up in one and we don’t even have to leave Earth!

Anaerobic fermentation means “absence of oxygen”, the opposite of aerobic fermentation

“Aerobic” fermentation means that oxygen is present. Wine, beer and acetic acid vinegar (such as apple cider vinegar), need oxygen in the “primary” or first stage of fermentation.

Lactic acid bacteria (LAB) create lactic-acid during fermentation, a by-product of the bacteria converting energy from food sugars and starches of fruits, vegetables and dairy.

This depends on the kind of vegetable, ‘short-term’ or ‘long-term’ storage. Follow the “Read more…” link for details.

The short answer is: “no”.

Lactic acid is the dominant acid created by lactic-acid bacteria, during fermentation. Although acetic acid (vinegar) is also created, the proper ratio of lactic:acetic acids needs to be in a 4:1 ratio.

Fermentation is a process in which naturally-occurring lactic-acid bacteria (LAB) break down carbohydrates, generate lactic acid and carbon dioxide, and make food more easily digestible.

U.S. Department of Agriculture research service microbiologist Fred Breidt says properly fermented vegetables are actually safer than raw vegetables, which might have been exposed to pathogens like E. coli on the farm.

One of our customers mentioned they view their lacto-fermented foods as “pets”. They’re not far from wrong! Lactic-acid bacteria – foundational to all fermentation processes – have complex nutritional needs and thrive on starches, amino acids, nucleotide bases, vitamins, minerals, fatty acids and carbohydrates from vegetables, grains and dairy.

This is not a Pickl-It-specific question, but one that we’ve heard repeated a few time over the years, so we decided to include it in our FAQ, just-in-case.

All vegetables and many fruits are great candidates for becoming fermented goodies! The lactic acid bacteria, which are stored on the exterior, as well in the cell walls of the fruit or vegetable, are the power behind fruits and vegetables, turning them into a wide variety of naturally-nutritious foods and beverages, including:

• sauces (jalapeno, ketchup)
• wines
• liquors, juices and fruit soda
• jams and chutney
• sauerkraut, kimchi, half-sour pickles, and a wide variety of other vegetable “pickle”

Vegetable pickles are a family favorite….

During cucumber fermentation, you will (or should) develop foam. It is a sign that you have an active, healthy, vibrant batch of pickles in the works. Congratulations!

The foam should begin to form on the 2nd day of your initial 3 to 5-day fermenting…

There are a variety of reasons including fruits or vegetables that were:

• over-ripe
• had “bad” spots, already beginning to decay
• blossom ends (pickling cukes – especially important!) weren’t removed
• improperly stored
• stored too long
• immature – picked too early so not enough sugar/starch development

During the first week of fermentation, if you open the Pickl-It to scoop away foam – especially during fermenting of cucumbers – your pickles will not be ruined.

Blue or purple pigments are caused by all amino acids (proteins) (except for cysteine, proline and 4-hydroxy-proline) in crushed, sliced, or fermented garlic.

The “Handbook of Fermented Functional Foods”, p. 349, illustrates steps of lacto-fermentation, using sauerkraut as an example, describing the process of lacto-fermentation as:

• Spontaneous, complex microbiological process
• Has a strict sequence of different microorganisms
• Changing environmental conditions within the fermenting substrate (brine)

The addition of grape, white oak, sour cherry or horseradish leaves to the cucumber pickling brine, is a traditional method going back hundreds of years.

Since most people no longer have an 1800s style root cellar, cave, or a fermentation burial chamber in their backyard (popular in Korean for making kimchi), all of which never go above 50ºF or below 32ºF, we suggest lacto-fermented food should be stored in a refrigerator.

The sign of “frothy foam” sitting on top your beet juice kvass should not be taken as a sign-of-doom, but instead, a sign-of-success!