Quick overview: Easy Lacto-Fermentation with Pickl-It!

Image Sea Salt Creating Pickl-It

1. Self-brining: Cabbage (sauerkraut) and beets are great examples of two vegetables that make their own brine; salt draws the water from their cells, a process known as “dry-brining”. You shouldn’t need to add any additional liquid.

2. Half-sour brine: used for all other vegetables, this water/salt mixture is added to chopped, sliced, diced or even whole vegetables, such as shredded carrots, whole green beans, garlic, cauliflower, pearl onions, ginger, broccoli, etc.

Adding whole spices to either brine, creates another layer of flavor. Whole cinnamon sticks, allspice and cloves, combined with shredded beets, create old-fashioned “spiced beets”.

Whole sprigs of thyme, oregano and basil leaves, added to green beans, broccoli, red or green peppers, produces Mediterranean flavors, making them worthy candidates, for creating great antipasto platters!

With very little effort on your part – latch the cover, and fill the airlock with water – the Pickl-It closed-fermentation system, efficiently creates an anaerobic environment, crucial for lactic acid for consistently good flavor, texture and color.

Lock out oxygen, and lock in flavor with Pickl-It!