I'm getting ready to start fermenting and have read this whole thread. I'm debating between a pickl-it or a 2 1/2 quart crock on etsy for $55. I want to use a sealed anaerobic system because of my son's health I want to be extra sure it has only the right organisms thriving in there... And because I'm new to this and want to make sure it's goof proof. I've successfully fermented dosa batter, but that is my only success, and I've never attempted vegetables. My son loves pickles, so this is the way to make them healthy for him (he's an A). I know lactic acid is really good for As and I think probiotics are a missing piece for my son's health. Plus fermentation reduces the fructose and sugar content of foods, which is a plus for him as we'll.
It seems everyone I know with severe leaky gut issues also craves sour and tangy flavors, and I think there is some wisdom in that if those were originally fermented instead of vinegar laden.
I'll be growing a garden this year, and if I can ferment some of the harvest, there are more things I'd like to put in the garden. I don't know where to find pickling cucumbers otherwise.
Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons: A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and O- 7yo.
I'm getting ready to start fermenting and have read this whole thread. I'm debating between a pickl-it or a 2 1/2 quart crock on etsy for $55.
I don't have either of those, but even a fido jar works well...they are self-burping (so I'm told), but keep the "visitors" out. You can burp them each day, if you are concerned. They are much cheaper than the other two you mentioned. I also do a lot of fermenting in glass gallon jars, using an airlock...
I didn't do this one, but found the information useful: DIY Crock