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

Creating Pickl-It lacto-fermented vegetables is as simple as choosing a brine!

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Lactic Acid Bacteria Have Complex Nutritional Needs

Lactic acid bacteria, (LAB) the work-horses of lacto-fermented foods, have very complex nutritional needs, including the need for minerals.

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Sauerkraut Tips

Here are some helpful review tips on making Pickl-It sauerkraut.

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Creating Sauerkraut Thread-Cuts With a Mandolin

I prefer a multitasker, having tested a number of kitchen tools, that can also create a thin, cabbage-thread, so for me, the mandolin is the best possible tool.

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Fruit Flies & Acetic Acid - Not Your Friends

There’s a wealth of good information to be gleaned from beer and wine-makers. An example is this Spring 2000 issue of Wine Maker Magazine, with a discussion of acetic acid being a possible culprit causing wine to turn “foggy” and tasting like vinegar.

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Did you know...

  • Sourdough bread requires the help of a yeast, Saccharomyces exiguus, along with lactobacilli, to provide its characteristic texture and flavor.

    —Microbes Give Food Great Flavor!

Testimonials...

  • I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?

    —Martin, AZ