Frequently Asked Questions
When you’re using the Pickl-It for the very first time, the manufacturer suggests washing the container and lid with warm, soapy water.
After that, an article published in June, 2009, suggests,
“…sterilizing jars or crocks for sauerkraut or pickles is optional. It’s OK to simply wash the jars in hot, sudsy water. Make sure that the food is completely submerged in the brine – some recipes call for weighting down the vegetables.” – San Francisco Gate
Re-using jars, without washing, is another option. If you’ve just finished lacto-fermenting a 3-liter batch of sauerkraut, decanting it into four Pickl-It Decant’R units for refrigerator storage, go ahead and immediately reuse the 3-liter jar. Its internal walls are coated with lively lactic-acid bacteria as well as lactic-acid, both of which will protect your new batch of freshly-sliced cabbage on its journey to sauerkraut.
Did you know...
Metchnikoff, 1907, “The Prolongation of Life“ credited soured Bulgarian milk with helping peasants to live longer lives, by eliminating putrefactive bacteria from the gastro-intestinal tract. Key? Lactobacillus bulgaricus! Naturally-occurring “probiotic!”
—Metchnikoff and Bulgarian Peasants, 1907
I looked at crocks there before I discovered Pickl-It. I couldn’t stomach the cost. I love the simplicity, durability and features of the Pickl-It. You really are brilliant!
—Andrew C., New Hampshire