I bought mason-jar airlock jars thinking they would work for my grant-funded gut-healing research. Mold! Oxygen-rich yeast! I was crushed thinking my entire research project was destroyed because of the poorly designed equipment. One of my co-workers recommended your Pickl-It and now my mold-free, high-bacteria count research is back on track. Thank you for your superb product that is affordable, laboratory-quality equipment.
Did you know...
Dill pickles are simply fermented cucumbers. Streptococci starts the process of fermentation, but as the pH level falls, leuconostoc and pediococcus species, and Lactobacillus plantarum continue the process.
—Microbes & Cucumbers = Dill Pickles
Thanks for the clear instructions, Kathleen! I mustered the discipline to let the fermentation work undisturbed, leaving it alone! I’m not used to that! Used to skimming off mold! I’m amazed how good my first attempt with it – khimchee – has come out. You made it so easy.
—Jamie - Massachusettes