Frequently Asked Questions
Anaerobic fermentation means “absence of oxygen”, the opposite of aerobic fermentation
Pickl-It was designed to create and maintain anaerobic fermentation, its wire-bail/airlock combination locking out oxygen’s entry, as well as releasing oxygen from the fermenting chamber, pushed by carbon dioxide, out through the airlock. Two-part metal canning lids or screw-on plastic covers, do not have a sufficient seal in order to maintain anaerobic conditions.
Lactic-acid bacteria, responsible for creating a healthy, stable fermented food, thrive in a low or no-oxygen environment, described here.
Did you know...
The Germans were introduced to sauerkraut by Genghis Khan (1162-1227), whose war-horses carried it for his troops, in order to keep them scurvy-free.
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