Perfect Pickler Vegetable Fermenting Kit Master System, Fits Wide Mouth Jars

Some reviewers said that they could get the components of this kit more cheaply elsewhere. I have used gas locks and know it it true.ButHere 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.

DON'T WASTE YOUR MONEY ON THIS PRODUCT- Cheap Product!! Not worth the money at all! The first time going to use it, the cheap plastic top broke when putting the airlock in, was really bummed. Decided to make my own instead. This is a PRODUCT IS A RIP OFF- make your own better and cheaper, I found some links here that may help:Airlocks- http://www.amazon.com/s/ref=nb_sb_ss_i_1_7?url=search-alias%3Daps&field-keywords=airlocks+for+fermenting&sprefix=airlock%2Caps%2C291Instructional HOW TO- http://www.picklemetoo.com/2012/03/12/diy-airlock-system-for-lactofermentation/Be careful when using sharp equipment and cutting tools. Good luck!DON'T WASTE YOUR MONEY ON THIS PRODUCT

A simple system, that works very well. First batch of veggies I fermented in this system tasted great and it was incredibly easy to make. This unit will be a part of my kitchen from this point on. So good, I find myself buying it for friends as gifts. Honestly I don't think you need more than one unit. It turns out a great product in 3-4 days, and two quarts a week is plenty to supply my family.A real key to good flavor and the health benefits of this style food is the quality of the salt you add, sea salts and mineral rich salts are very important, enough that they sent some in the package. Do not use white table salt, or you are cheating yourself. This is lightly touched on in the easy to read instructions, by all means read them, follow them, they are simple and you will have a great product.Highly recommended.

I have made four batches of sauerkraut and one batch of pickled vegetables with my Perfect Pickler. Instructions were easy to understand, although there may be bit of flipping back and forth depending on what you are trying to do. There are great ideas in the recipe book and I plan on trying a few more in the future. My batches took 6-7 days to ferment. Since I am in Arizona and it is summer (indoor temps 78-80 degrees) I put the jar in a lunch cooler (with open lid) and put an ice pack in the cooler (not touching the mason jar) and set in a dark corner. I changed out the ice pack a twice a day and this worked fine for my situation.I made a great batch of sauerkraut by adding a teaspoon of pickling spices to the salt brine and letting that ferment. The salt that is included as a sample is amazing and will lasted you quite a few batches (I still have some left) and I will probably purchase some more in the future.

I bought this out of curiosity almost two years ago and have become a diehard fan of lactofermented foods ever since. Sure, I could have made it cheaper myself. But it wouldn't be any cheaper after adding in the costs and time of aquiring the parts and tools to do it and the waste of error product. At least not for just one. I don't need a dozen.My first attempts at lactofermentation were with the old-school method of just loosening the Ball jar lid with no airlock each morning. I had about 50% failures and wanted an airlocked system - this one fit the bill at a decent price. Since I've had it I've made about 100 batches of different sorts and only had one failure (a batch of Kimchi) that was my fault for introducing a contaminant. For simple things like pickled cuke and peppers, I have 100% success. My mixed pickled pepper and onion relish has become a major hit at gatherings. It's nothing but random sliced and seeded peppers and onion fermented for a week then chopped and jarred. There are fresh pickled things in my fridge all the time tat are much healthier and better tasting than anything they sell at the store.I've gone on to using a large stoneware crock for my 'kraut making but for small-batch pickled jallepeno, pickled garlic (you HAVE to try it), and standard pickled cucumber; this is still my go-to system. It fits everything from the Ball/Kerr pint to the 64oz half-gallon perfectly.A couple "secrets" to no failures: be very-very clean! measure your salt by weight! maintain optimum temperatures! Tossing in a tablespoon of "culture" (just the brine of an older batch) from a previous batch enhances the flavors A LOT! Tap water has chlorine in it and will kill your good bacteria - let the water sit out, filter it, or use bottled nonchlorinated.If you're mechanical and like DIY projects then by all means consider making your own. It's a pretty simple device. You don't even need to buy a gasket if you use Tattler plastic lids instead of Ball/Kerr. You can also pick an easier to use airlock for your DIY. But, if you're like me and aren't really a fix-it sort of person, this works marvelously right out of the box and the cost is far less than I charge for 1 hour of my labor.

Great starter kit with everything you need except the jar and vegies. This is the second one I bought the first one was in use and I wanted to ferment more veggies. You can get a pretty decent sauerkraut in 3 to 4 days. I've done carrots, beets, cabbage, parsnips and pickles in this and it works great. The best thing is no large crock to store / wash and you would be surprised how much you get from a quart jar.

I started a garden this year and also learned to do home canning. I wanted to make my own pickles (which I love to eat!), so I decided to order the Perfect Pickler. I was so impressed with this easy to use pickler that I just ordered a second one! I have already made two batches of pickles and both turned out perfectly after only four days! I only wish you could order just the pickler by itself without the instructional DVD and the sea salt for those who have already ordered one and want to get additional picklers.

First the jar has to accept a screw lid. Secondly, you have to find a jar with just the right sized opening.

Good product and very good and responsive service. Highly recommended.

great product

Love, love, love this system. No elaborate canning process. The equipment is simple and straightforward to use with clear instructions in the accompanying book and video. They also have recipes in the book for a wide variety of pickles and relishes. I made Kimchi, which is delicious and am waiting for a batch of French-style pickled asparagus to finish fermenting. Then I think I'll do some sauerkraut. Looking forward to the health benefits of eating prebiotic fermented foods as well as the delicious taste.

The perfect pickler jar top fermentor system is easy to use and made perfect sauerkraut the first time out. We are trying to add more cultured foods into our diet and this makes that goal so much easier to achieve. It has everything you need to get started with the exception of jars which we already had. The information dvd was really interesting and that, along with the recipe book, made the process simple. Would definitely recommend for anyone interested in fermenting foods to boost your immune system.