Frequently Asked Questions
Yes! You should try to not have more than 50% airspace in the Pickl-It. Oxygen works against lactic-acid fermentation’s anaerobic process. For a ferment to turn out with a healthy dose of lactic-acid bacteria (which means good probiotics), as well as a correct pH AND sufficient lactic-acid bacteria for preservation, you need to get the oxygen out. And one of the first ways of doing that? Choose the right size container.
Try to never begin a lactic-acid ferment with more than 25% air space.
|Pickl-It comes in a variety of sizes so you can successfully lacto-ferment small or large quantities of food.|
Did you know...
Cabbage was cultivated 2500 years ago by the Celts who domesticated it from wild Kale.
The Pickl-It makes shopping for vegetables a whole new experience….as one looks at the display and contemplates what pickling would do to each item…fun! Thanks for a fantastic way to “cook.”