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...
The benefits of sauerkraut and sauerkraut juice have been recognized for generations in southern Germany where the children are fed raw sauerkraut twice weekly to support their intestines.
—The Sauerkraut Book
I'm heading out of town and will feel confident that my ferment will be fine sitting on my counter. I wouldn't feel that way if I didn't have the Pickl-it jar. I'm looking forward to getting more!