Frequently Asked Questions
There are two solutions:
- Sometimes, brine hides in the kraut. Using a wooden dowel, end of a French rolling pin or wooden pestle, gently press the kraut, releasing the brine.
- Still need brine? Make a 2 1/2 percent solution: 2 T unrefined high-quality sea salt + 1 quart water. Store excess brine, covered, in your refrigerator for up to 1 week.
Did you know...
Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.
Yes, it’s me again. Garden produce is starting to come in here and now that I’ve tasted a Pickl-It ferment, I don’t want to use anything else. I would like to purchase 3 more Pickl-It as follows, and would prefer to pay by Pay Pal….
—Elizabeth E., Minot, ND