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...
Fermented sweet peppers (torshi felfel) are produced in west Asia and Africa.
I have used the Pickle-It jars for a while now and they are wonderful! The fermentation is very predictable and clean, no batches go bad or wrong. Anybody who ferments food at home knows that sometimes a batch can go bad without any particular reason. The Pickle-It jars seem to eliminate that eventuality completely. Thank you for developing this wonderful product!
—Dr. Natasha Campbell, GAPS DIET