Perfect Pickler Fermenting Kit
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- Seals out air to induce a naturally probiotic world
- Cultures in a clear jar - watch the pickling action *jars not included
- Odor-free fermenting! Wild fermentation - no cultures to add
- Pickles done in 4 days - sauerkraut in 10 days
- Store pickles in the same jar - no emptying needed
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Top Customer Reviews
This kit has a white plastic wide mouth mason jar storage cap drilled with a hole for a 3/8" grommet. It also includes an "S" type airlock (mine arrived broken), a white rubber seal for the cap, a "stainless steel" pinch cup, a small pouch of salt, a DVD and some instructions. It all comes packaged in a pouch that is not sturdy enough to protect the contents, as I later found out when I discovered the airlock was cracked. The salt is nice, the Celtic Sea Salt brand, but it's a very small pouch- only enough for 1 or 2 ferments.
I did use the products in the kit, but I pulled the steel cup out of my ferment after a couple days because it looked pretty sketchy. I also had to replace the airlock, which is how I discovered how to make something like this for myself.
If you have a drill and access to a homebrew supply store, you can get everything you need to get started. Frustratingly, the grommets were the cheapest component but also the hardest part to find. The 3/8" grommet is a food grade rubber, at the homebrew store I just told the salesperson what I wanted to do and they picked the right thing, online you can find them listed as replacement rubber grommets for fermentation buckets. DON'T use a grommet from the hardware store- they're not food grade. The homebrew store also had nicer ...Read more ›
Here is a very convenient kit that a) is really not expensive, b) has all you need to get started in home pickling (except bottle and ingredients!), and c) even has the hole in the lid! It also has a booklet with starter tips and recipes.
Mine has already been used in three brine pickling projects and has been an excellent investment.
We're all learning how important it is to eat fermented, cultured, probiotic foods (and beverages) and how healthy it is..about the importance of eating raw (organic) vegetables and getting a good variety every day, well here's the SOLUTION!
I know I probably sound like an infomercial, but I can't help it. If I could quit my job and make a living selling and demo-ing these, I would - seriously.
You simply make a brine of celtic or himalayan salt water; fill a canning jar with whatever you would like (they give you some starter recipes) and pour the water over it. Put the lid on, and sit in a cool, room-temperature area for 4 days. That's it! And four days later, I had pickled veggies that were so delicious that I ate the whole quart in one day!
This is perfect to do with kids - your kids or grandkids; or as a school project together. A great way for children to be involved in a simple and creative activity that brings much reward.
It's fun, fast and healthy. It makes a great snack to have on hand in the fridge and makes the dollar stretch (which we all need right now) and will keep a long time in the fridge.
Check out the gallery (99..) on the Perfect Pickler website as the ideas are endless. When you use the probiotic vegetables to put into another recipe, you have just increased the health benefits of that recipe!
As I seriously would like to get probably 10 more, I'm glad to know that they have bulk pricing as well. They also have a great Facebook page with wonderful ideas and info. This is what everyone is getting for Christmas gifts for sure!
Truly one of this year's "Best Finds" for me! Thank you, thank you!
Most Recent Customer Reviews
This is amazing! I thought I'd need more than one to make as much as I wanted for our family of 7, but I can put this on a 1/2 gallon ball jar and made 1/2 gallon of pickles! Read morePublished 2 months ago by Jeff Green
After receiving my pickler I made kimchi and was do pleased with the results. So easy and Yummy.Published 2 months ago by Leola Jones
Really helps before going to a crock, and is fun for making specialty fermentationsPublished 5 months ago by Allan B. Campbell