We thoroughly researched the materials used in our unit. We chose a most stable resin call "P-E-T". This is the same material that has to hold very acidic carbonated soft drinks for months and still remain safe. On the other hand, natural spring water bottling companies also chose P-E-T as their container of choice.

We advise those concerned with plastic to use the Perfect Pickler™ only for the four-days of primary fermentation, and according to our included instructions, transfer to your favorite storage containers for refrigeration.

If that does not alleviate your concerns, please contact us for more information and assistance.

Lactic acid fermentation using a salt brine is a naturally safe form of pickling. The resultant pickles have created their own naturally preserved brine. The important part of any food handling is good sanitation and safe food storage. Use hot water and soap to wash all parts of the Perfect Pickler™ before starting a batch. You are required to store the finished pickles in the refrigerator.

First off, everything is working fine if the fermentation lock is not active. Over the years, since 1992, and umpteen pickler reworks and trials later, I have found that sometimes the fermentation lock works, and sometimes it just sits there without activity. BUT, each time it pickles like Ol' Faithful.

The main goal in low-fermentation pickling is just keep the bugs out of the mash while the resident beneficial bacteria are setting up their new home. The Perfect Pickler™ does that just fine.

To see if you can get the fermentation lock to work, you might unthread the lid and rub a little vegetable oil on the jar threads. Then gently and firmly tighten down the lid. When you insert the fermentation lock, push it down about a 1/2-inch or so until it is standing firm and upright.

Check your fermentation lock. If the shaft has a ridge along the shaft where it was molded to the other half, you can use either a sharp knife and carefully shave off this ridge, and/or use fine sandpaper to create a smoother shaft. Finally, put a little vegetable oil on the fermentation lock shaft and push it in.

This type of pickling, low-salt fermentation, creates a preserved pickle only if refrigerated. Alternately, if you are considering room temperature stored vegetables, you need to check out canning and preserving options that are not a part of the Perfect Pickler™.

Yes, the brine is needed for your stored pickles.