- Why is my brine cloudy?
- How difficult is it to make lacto-fermented foods?
- Is there a maximum limit when filling the Pickl-It?
- How do I install the airlock into the Pickl-It lid?
- What is meant by "firmly packed" food?
- How do carbon dioxide (CO2) and oxygen (O) escape the airlock?
- How do I clean the airlock?
- Why doesn't the Dunk'R completely cover the top of the fermenting food?
- Do I have to use salt?
- How do I install the lid on the Pickl-It?
- How do I detach and re-attach the wire-bails from the Pickl-It?
- My wire-bails have stretched out. Can they be tightened?
- There's food poking above the brine! Help?
- You don't use distilled vinegar when making your pickles? Why?
- There's brine in my airlock! What happened?
- Can I store fermented foods in a vacuum-sealed glass jar?
- Why can't I use regular, everyday table salt?
- Is there a minimum level when filling the Pickl-It?
- Do I sterilize the Pickl-It containers?
- How much water do I put into the airlock?
- How many vegetables does my Pickl-It hold?
- My Pickl-It just arrived! How do I set it up?
- Why should I cover my Pickl-It container during fermentation?
- What size should I slice cabbage, used for making sauerkraut?
- My sauerkraut didn't make enough brine. What do I do?
- My sauerkraut brine disappeared during storage. What should I do?
- How do I slice thin cabbage using a mandolin?
- How do I keep grated and sliced vegetables under the brine?
- I've made fermented kraut and cukes, but I'd like to do more. What else is there?
- Do I need special equipment for lacto-fermentation?
- Pickl-It Instruction Brochure
- How is the Dunk'R used to remove oxygen from foods?
Creating nutrient-dense old-fashioned half or full-sour pickles, sauerkraut, kimchi, is as fun and easy as 1-2-3:Read more...
The Pickl-It has a “shoulder” – the curved corners about 1-inch below the “neck”. In the beginning, until you get a sense for how much each vegetable, grain or dairy expands during fermenting, use the shoulder as a fill-guide.Read more...
Use a gentle, clockwise or counterclockwise when inserting the airlock into the grommet. It helps to hold the grommet in place on the underside of the lid, while gently twisting the airlock from the top downward.Read more...
The airlock’s snap-on plastic cover has 8 small air holes drilled around its perimeter, through which O and CO2 escape.Read more...
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….Read more...
- Salt is a critical ingredient which helps to prevent undesirable bacteria from growing, encouraging a fermenting environment that supports the increase of the desirable bacteria that produces lactic acid.
- An in-depth FAQ article detailing the Four Stages of Lacto-Fermentation, provides more information on the role of salt.
To keep your cover and container bail-wire looking shiny and new, we recommend you remove the two-part wire-bail system from the Pickl-It, and do not place them in the dishwasher. They will become discolored and lose their shine if exposed to harsh dishwasher detergents.Read more...
Removing the wire-bails from your lid and Pickl-It container, which preserves their shine – easily damaged by harsh dishwasher or dish soap – may cause them to become stretched out, fitting a bit too loosely. They’re easy to tighten!Read more...
Using distilled vinegar has absolutely nothing in common with lacto-fermented, vibrant, rich-in-microbes, living foods! Weston A. Price Foundation recommends that distilled products – vinegar or alcohol – should be shunned, and are NOT appropriate in a healthy diet.Read more...
Brine that is drawn into the airlock happens for three reasons:
- Foods were not compacted, eliminating air pockets
- Too much food was packed into the Pickl-It, exceeding the capacity of the fermenting chamber
- Food + brine exceeded the maximum fill
While food vacuum jar sealers are a great tool for food storage and preserving, we don’t recommend their use when refrigerating fermented foods.Read more...
Yes! You should try to not have more than 50% airspace in the Pickl-It…..Read more...
By placing a towel around the Pickl-It container, the UV light is blocked from entering through the clear glass. UV light kills lactic-acid bacteria which is essential to the fermentation process.Read more...
Cabbage sliced into “threads” – fine, wispy, almost-translucent – is the best way to achieve traditional sauerkraut flavor and texture. We usually create “threads” from 3-4 pound cabbage which have been cut into quarters, with the heart removed, slicing them on a mandolin with an angled blade.Read more...
Simply make a 2/12 percent brine = 1 1/2 T unrefined high-quality sea salt per quart of water.Read more...
Sometimes, brine hides in the kraut. With a wooden dowel, end of a French rolling pin or wooden pestle, gently press the kraut, releasing the brine.Read more...
Whether your mandolin’s straight-slicing blade is horizontal or angled, you can achieve the perfect thread cut when you drag the edge of the cabbage wedge through the mandolin, instead of the straight, flat face of a half or quartered wedge.Read more...
An easy solution, in keeping “pokies” under the brine, is to criss-cross thin slices of carrots, turnips, celery, or any number of other vegetables, across the top of the vegetables. Remember, place the Dunk’R back on top, to weigh everything down.Read more...
Sauerkraut and cucumber pickles are lacto-fermented foods my grandmother always had on hand, and now I do, too! Any vegetable can be cured, brined, cultured, or lacto-fermented (same process, just different names!). Cookbook authors and food researchers, Sandor Katz, “Wild Fermentation”, and Sally Fallon in “Nourishing Traditions”, provide encouragement, as well as wonderful ideas on how to “pickle” a wide-range of vegetables, including:Read more...
With every Pickl-It order, you should receive a handy 4-page instructional booklet which has handy tips and recipes, handy to have around the kitchen for those “hands-on” fermenting moments when you might need a little reminder, but don’t want to run to the computer.
Just in case you misplace yours? Here’s the master files, downloads, ready-to-print.
Sized for one 8 1/2 × 11, simply follow your printer’s instructions for two-sided printing.
Reducing oxygen is a very important step towards a successful lacto-fermentation, which is an anaerobic process. The Pickl-It Dunk’R can help!Read more...
Did you know...
Lactic acid was first isolated in 1780 by a Swedish chemist, Carl Wilhelm Scheele.
—Lactic Acid's Discovery
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