The original Pickle-Pro Vegetable Fermenting Lid that fits all wide canning jars in a set of 3 along with our Fermenting Starter Culture! Now order them together for great savings! Also plus Free Shipping to the lower 48 states!
Free shipping to the lower 48 states only! Contact us for Shipping Charges to other destinations.
Now reap the benefits of preserving your food the natural way with our Pickle-Pro set up! Yes you can make Pickles and Sauerkraut, and that is just the start. Lacto-Ferment all your veggies and fruits into delicious foods which are better for your health. According to Sally Fallon of the Weston A Price Foundation, "The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine."
Our set up for Pickle-Pro, allows you to provide your own jars! They will fit any wide mouth canning jars! We provide the lid with airlock and a rubber seal, you provide the glass jars and the ring to secure it to the jar. No muss no fuss... no broken jars in transit. And best of all, they will fit on all your wide-mouth canning jars! Now when your bounty is fermented, all you do is remove the Pickle-Pro set up, and seal your jar with a wide mouth metal canning lid.
- tried to make this as easy as possible. And to get you started we've included our recipe for Garlic Dill Pickles!
Remember, you can lacto-ferment with a salt brine, or whey, or now with our Fermenting starter culture
- Now includes access to a free CHEAT SHEET from Wardee Harmon, author of Fermenting Foods, giving you formulas for all types of ferments. FREE! And you can watch her video below explaining how to use our Pickle-Pro!
Instructions for Pickle- Pro Use:
Place airlock into rubber grommet so opening is on the other side. You may have to twist a bit, Use with any wide-mouth canning jars. fill jar with food you intent to ferment, one inch from top of the jar. Pour fermenting liquid, salt brine, whey or lactic starter culture, over the food to cover it leaving one inch air space from the top of the jar, Place the Pickle-Pro, rubber seal first, onto the canning jar and seal with the canning ring. Remove top of airlock, add water to the line, replace top of airlock. The fermenting process starts immediately,
Suggestions for use of culture:
Use 1/16 tsp per quart of veggies or other foods you want to ferment. You can use more based on your desired fermented flavor... the more culture you use, the more tangy the outcome.
Each container has enough culture to ferment at least 30 quart jars of veggies.
Dissolve starter into luke warm non-chlorinated water. Let sit for 20 minutes to wake up the culture. Depending upon your recipe, add this with your other ingredients like salt and herbs to your veggies into a mixing bowl. Cover with cloth for 1/2 hours and then pack into a fermenting vessel. For using the Pickle-Pro Lids, you can add more water to completely cover the veggies, leaving one inch air space below the lid, two inches for watery veggies like cabbage. Some suggest adding sugar to this starter process to help the fermenting get started, but is not necessary as the fermentation process uses the natural sugars from the veggies.
Milk has been used as a fermentation nutrient in the production of this product, although in small amounts as in all of these types of cutlures. You can store this culture in the freezer for longest life of use.
