As many of your know, I have recently made the switch from using mason jars (a method often used by Nourishing Traditions and Sandor Katz) to using a Pickl-it Jar for my culturing and ferments. I could not be happier with the switch and having been producing some beautiful ferments with less salt and no starter culture or whey.
I made this switch because of new research done by KerryAnn at Cooking Traditional Foods. I have also appreciated all the information at the Pickl-it Website, which helped me make this decision.
Bottom line - from all the reading I have done, I believe that safer, tastier, and healthier (increased amounts of important probiotics called LABS) ferments are done in an anaerobic environment, which the pickl-it produces and a mason jar cannot.
I really enjoyed reading this article by Kathleen over at Pickl-it today: Open Crocks are a Crock!
If you would like a fun, easy recipe to try with some summer squash, check out my Yellow Squash Pickles...I opened these today and they won't last long. My toddler is gobbling them down!!