Creating your own natural, brine-cured pickles, sourdough starters and batters, sauerkraut, kimchi, kefir – and a huge variety of traditional foods! – is fun and easy with Pickl-It!
Combining time-honored small-batch artisan methods with modern technology, Pickl-It easily transforms a wide-variety of your favorite fruits, vegetables – even grain and dairy – into consistently tasty, nutritious “lacto-fermented”, old-fashioned food.
Pickl-It is a system every traditional-food ancestor would have loved – no fuss, no muss!
Creating nutrient-dense, traditional, “pickled” foods is as easy as 1 – 2 – 3:
|Fill Pickl-It with fresh, clean, vegetables – sliced, whole or shredded…|
|Add salt-water brine to the vegetables; then top with the Pickl-It Dunk’R, to hold food under the brine…|
|Seal the Pickl-It, add water to the airlock and you’re done!|
…creating nutrient-dense, living-food, rich in vitamins, minerals and natural probiotics has never been easier!
Did you know...
Fermented sweet peppers (torshi felfel) are produced in west Asia and Africa.
I’ve been talking lacto-fermentation to some of my avid gardening friends and have received rave reviews from those who have visitied your website. Without exception, the FAQ page and your personal story have been described as “amazing”. Your extensive research is extremely helpful and the recipes provided are superb. Just wanted to share with you the kudos you’re receiving from your new fans up here. Thanks for all your work and devotion!