Our airtight-lid and airlock system are the same practical tools used by our ancient ancestors. They used animal skins, unglazed covered crocks, sealed gourds, covered wooden barrels, and deep-earth fermentation pits. We use glass, salt and water to achieve the same great results. No animals were harmed in Pickl-it Development.
We’ve put anaerobic – oxygen-free – back into “fermentation’. When oxygen is eliminated, the bad guys, like mold and harmful yeasts, cannot thrive. And the good guys – vitamins, antioxidants, important dietary enzymes, and probiotics – thrive in an anaerobic environment.
Many Pickl-It customers have switched from canning to Pickl-It fermentation, preserving their precious food. Foods fermented and stored in the Pickl-It system remain viable, flavorful and nutritious from harvest-to-harvest, or longer. You can expect an 18-month life for sauerkraut, pickled cucumbers, kimchi, garlic, lemons and hot pepper mashes.
Each Pickl-It lid-kit includes;
– Hand-made in USA, Pickl-It food-grade glass fermenting lid
– Food grade silicone grommet
– 3-piece primary fermentation airlock
– Silicone Plug’R
Make sure this fits by entering your model number.
Our airtight-lid and airlock system are the same practical tools used by our ancient ancestors
Many Pickl-It customers have switched from canning to Pickl-It fermentation, preserving their precious food
Glass-Lid – Made in Italy
Silicone grommet – USA-made FDA food-grade
Barrel Air Lock – One-way valve releases excess CO2 and oxygen, creating natural, spontaneous anaerobic conditions
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