In short: no.
Kombucha creates primarily glyconic acid. It likes air, so the Pickl-It wouldn’t be a good choice because the Pickl-It is designed for anaerobic fermentation – a type of fermentation that does NOT like oxygen.
Kombucha, on the other hand, LOVES oxygen. It needs to have oxygen floating across the top of its brine. A light cover of butter-cloth or loose-weave muslin is ideal for covering your fermenting kombucha.
Kombucha = glyconic acid = needs oxygen
Vinegar = acetic acid = needs oxygen
Fermented foods (kraut, pickles, sourdough, kefir) = lactic acid and does NOT need oxygen
|by Kathleen in How To | Permalink|
Did you know...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
Wow, this website has enough information, I feel as though I’m taking a college class. Great job, Kathleen.
—Colleen Geary, Massachusettes