So, you may be wondering- what the heck are Pickl-It jars and why am I so darn happy about them?
Well, Pickl-It jars are kinda like the porsche’s of the fermenting world, you know, as opposed to your standard Honda Accord. The Accord does just fine and gets you where you need to go and it’s a good solid car. Whereas the porsche- well, its a PORSCHE and it leaves the Accord in the dust.
I’ll break it down for you:
The Accord metaphor is your most common fermenting process- by using a mason jar or similar container to house your vegetables, taking care to keep them under a brine solution. This is a great process and has been done by thousands of people for thousands of years. I have done it this way many, many times with much success. This is a great method for people who want to maintain their health by incorporating fermented foods. So, it’s pretty good- like the Accord.
But, when you are trying to heal your gut from severe issues, like autism and alcohol damage- which we are, you might want to think about using an anaerobic (letting no air in) container when fermenting. This is where the porsche metaphor comes in. By fermenting in an anaerobic condition you actually increase the amount of lactic acid bacteria– the good guys. It’s not necessarily faster- like the porsche, but the quality is better than the Accord and the end product is much more valuable- like the porsche.
These lactic acid bacteria good guys are going to do the “maintenance” so to speak. You want them! During fermentation process they convert energy from the food sugars and starches into lactic-acid and the lactic acid is what preserves the food. They also neutralize invading microorganisms so that the good stuff can thrive.
It is crucial to get as much beneficial bacteria in as possible when you are trying to heal your gut and if fact, it’s a requiremnet on the GAPS diet. So, getting these Pickl-It jars is a big deal for us! We have some major gut healing to do and I am hoping that they will help speed up the healing a bit.
So, here’s what i have going in my new Pickl-It jars right now:
2- 1.5 liters of Coconut Water Kefir and a 3 liter of Kraut!!
I have heard that the ferments actually taste better when using the Pickl-It jars, I am anxious to see if that’s true. We love us some kraut around here!!
And, since I make so much fermented foods I will be fermenting both with the Pickl-It jars as well as the old-fashioned, more traditional mason jar method.
Here’s my favorite basic kraut recipe:
- 2 med- large heads green cabbage
- 2 carrots- washed not peeled
- 3 large garlic gloves- pressed
- 1 tsp Caraway seeds (I’m not a huge fan of Caraway in Kraut- but I like just a pinch)
- 3-4 tbsp finely ground sea salt-(depending on the size of the cabbage- if they are really big I do 4 otherwise 3 seems to do the trick)
The process is really easy and the clean up takes me more time than actually making the kraut!
Here is a great video from Sandor Katz with instructions on how to make kraut. Sandor Katz has an amazing book out called Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. I highly recommend this book!
So, that’s all the hullabaloo about the Pickl-It jars and why I was so darn excited. 🙂