With the Picklemeister you can have lactic acid fermented vegetables such as dill pickles, sauerkraut or kimchi on your table in just 4-5 days. Best of all, the Picklemeister comes with a non-plastic, glass jar. The generous sized jar allows you to keep an abundant supply of fermented vegetables on hand.
There may be no easier or more cost effective way to get your daily dose of beneficial vitamins, minerals, enzymes and probiotics than with lactic acid fermented vegetables. They actually taste delicious and are so much cheaper than many costly supplements. The variety of pickled vegetables that can be made is endless; from traditional dill pickles, sauerkraut and kim chi to pickled radishes, beets, carrots, okra, parsnips, corn, celery, squash, garlic, peppers, brussels sprouts, pumpkin, apples, beans, etc. Add to that your choices of an endless variety of spices, and as you can see, the sky is the limit.
The Picklemeister is easy to use. You simply pack the 1 gal. jar full of your vegetables, add the brine, screw on the lid, insert the air lock, and set it in a cool place (60F-75) for 4-5 days.
The Picklemeister includes everything you need to began fermenting your vegetables: a 1 gallon glass jar, a cap with rubber plug and stopper, a double bubble air lock, and a second lid that works as a weight to keep food submerged under the brine. Full instructions, plus a few simple basic recipes are included to get you started.
Glass Weight upgrade for Picklemeister
You can use this 1 cup glass container without its lid to replace the plastic spacer that comes with the Picklemeister. For those of you who would prefer glass, instead of plastic, to be in contact with your food this is a great upgrade. Using this container, the only plastic left in the Picklemeister is the top lid which does not really come in contact with your food. This glass upgrade takes up a little more room in your Picklemeister, so when you are filling your fermenting jar keep this in mind, and leave a little extra space at the top of the jar. This custard cup also makes a good baking dish, as well as a food storage container. It is great for leftovers with its plastic slip-on-lid to keep food fresh.
The book Making Sauerkraut and Pickled Vegetables at Home by Klaus Kaufmann and Annelies Schoneck provides a wealth of information on lactic acid fermentation.
Another helpful book would be Wild Fermentation by Sandor Ellix Katz
and
Keeping the Harvest - Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables & Herbs by Nancy Chioffi, Gretchen Mead
Enjoy your abundant harvest of garden-fresh fruits and vegetables throughout the year with these simple, yet satisfying home-preserving techniques.
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