Frequently Asked Questions
Pickl-It is a multi-function anaerobic-fermentation vessel producing a wide-variety of traditional foods. From juices, wine and beer, to sourdough breads, flatbread batters and whole-food sauerkraut and pickled cukes, Pickl-It provides the right tool for the right job.
The Pickl-It Dunk'R - produced from high-quality medical-grade glass - holds whole-foods under brines, bringing the food down to the bacteria which consume simple-carbs.
Batters and liquids do not require a Dunk'R. We've removed the Dunk'R from all Pickl-It Single and Bundle selections, offering individual or multi-pack Dunk'R.
Typically, customers use two Pickl-It Dunk'R in the Pickl-It 2-liter, and three Dunk'R in the Pickl-It 3-liter, 4-liter and 5-liter.
Did you know...
“Readers who have little knowledge [of Bulgarian bacillus in kephir] may be surprised by recommendations to absorb large quantities of microbes, as the general belief is microbes are all harmful. This belief, however, is erroneous. P. 181, Prolongation of life
—Metchnikoff Pro-Bacillus Quote
I was intrigued by the whey-method although I kept thinking, "This really can't work. It sounds like a bad idea." I had my undergrad class check out whey-ferment vs no-whey, using the German crocks. Wow. I should have listened to my original thinking. Bad idea! Don't use whey! Not only is it low-count, but the flavor is awful and the texture even worse! Love your Pickl-It! Great tool for teaching!
—Gary, University Microbiology Professor