Frequently Asked Questions
If the Dunk’R completed covered the brine, oxygen and excess carbon dioxide, along with other gases created during fermentation, would become trapped, ruining the flavor, texture and nutritional value of the food.
The Dunk’R is a very important part of the anaerobic lactic-acid fermentation process.
By designing the Dunk’R to be slightly smaller than the Pickl-It fermenting chamber, we’ve created a “gutter” which gives excess oxygen and carbon dioxide a place to escape, up and out the airlock.
Did you know...
“Cabbage” is anglicized from the Old French word, “caboche”, which means “head”. It’s name in other languages include: “Kopi” in Hindi, “Kaal” in Norwegian, “Kohl” is Swedish, “Kale” in Scottish, and “Col” in Spanish – popular in all cultures as eaten fresh and pickled (lacto-fermented!)
—A Cabbage By Any Other Name: Is Kale
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana