Frequently Asked Questions
Following are some general ranges for each Pickl-It container.
- 3/4-liter Pickl-It = 1/2 to 3/4 lbs solids or 1 1/2-pints liquids
- 1-liter Pickl-It = 3/4 to 1-lb solids or 1-quart liquids
- 1 1/2-liter Pickl-It = 1 1/2 to 2-pounds solids or 1 1/2 quarts liquid
- 3-liter Pickl-It = 2 1/2 to 3-pounds solids or 3/4-gallon
For a visual side-by-side chart of sizes and capacities, please visit Select your Pickl-It
Vegetables vary in the amount they expand, a naturally-occurring process, during fermentation. Begin with the smaller recommended weight, and you’ll soon find what works for your vegetables.
EXAMPLE: 2-pounds of gently-packed carrots, with brine, loaded to the “shoulder” of the 1 1/2-liter Pickl-It, may expand about 1-inch during the first 3-days of fermenting. This is an acceptable amount of expansion, still leaving enough air-space between the vegetables and the airlock. Shredded beets expand 2 to 3 times more, so aim for 1-inch below the shoulder, for total beet and their brine.
|Maximum and minimum fill-level guidelines. Firmly-packing vegetables|
Did you know...
Some lacto-fermented foods like garlic, Chinese black bean paste, or spicy pepper mash, take one to three years before they’re considered fully mature!
—The Original Slow Food
By the way, the sauerkraut ferm juice is magnificent. You are a rock star!!!!!
—Chuck P, Florida