I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
Did you know...
Pasteur referred to lactic-acid fermentation as “respiration without oxygen”.
—Pasteur Definition of Fermentation
The tastes of your Pickl-It kraut is fresh and tangy. It isn't overwhelming like the horribly sour commercial kraut I had been buying. Your Pickl-It kraut is a food I crave and I'm so grateful to you and your product. Thank you!
—Marge S., Anaheim, CA