I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
Did you know...
It’s not unusual for lacto-fermented cucumbers to remain crispy and fresh-tasting, when properly fermented with white oak, grape or horseradish leaves!
—Year-old Crispy Pickles
I’ve really been enjoying my 5 liter and 3/4 Pickl-It fermenters—quite a step up from the crock-Zip-loc technique I’d been using for most of the summer! Here’s my order for more….
—Lou L, California