"Who we are and why we are here!" |
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Hi, we are Mike and Sheila, a couple of middle agers who both enjoy gardening, fishing, puttering with tools and outdoor life. We had started harvesting our garden and decided we wanted to make "Olde Fashioned Pickle Barrel Dill Pickles". Sheila was an experienced home canner and said she had always used a vinagar recipe. We goggled the recipe and instead found a totally new procedure! It turns out that these old style pickles were made simply by immersing cucumbers in a spicy salt water brine and allowing the lacto bacteria present on the cukes to ferment! We also found that making saurkraut uses the same fermentation process. More googling resulted in us ordering a load of equipment that was to make our chances of a successful batch of pickles more likely. Meanwhile we discovered the health benefits of fermentation and the power of live probiotics! |
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To make a long story short, we realized instantly that keeping our contents under the brine was of utmost importance and traditional fermentation weights we had ordered, did not work effectively. They were awkward to use, broke, sank, leaked, chipped and all failed to hold the contents under the brine. When we did have to work our ferments or just wanted to taste them, another phase of inadequacy appeared for the weights! They were a nightmare to work around! Again they sank, blocked access to the brine surface and things growed on them!. So we "went to brainstorming" and our system concept was born. |
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We contacted 2 mechanical draftsmen and after the first round of design went with Steve Plotner as he lived closer and was totally hyped with the project. Our final design was much improved as were the materials choosen for construction. We decided on 316 stainless steel and FDA grade BPA free silicone. A perfect combination offering long service life and no health problems. Now we can offer a no weight small batch home fermentation system that will effectively hold jar contents under the brine and offer totally unobstructed access to the brine surface for easy cleanup. By continuing to adjust the system downwards into the jar, you can greatly extend the shelf life of your ferment once fermenting is over and short term storage has started by compressing the remaining contents and keeping them under the brine!. Sincerely, |
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