Calcium Chloride Food Grade Powder 300g/container

I use calcium chloride when making lacto fermented diakon radish pickles. I use about 0.2% of the weight of the radish (so for 1000 grams of radish, use 2 grams of calcium chloride). It makes a huge difference in the integrity of the radish. Instead of it getting progressively soft then mushy over time, it keeps it super crisp, more crisp than when it's fresh because the calcium crosslinks the pectin the cell walls.Calcium chloride is also easier to use than pickling lime because it doesn't raise the pH (which is no a good food safety measure when dealing with lacto fermentation), and doesn't have to be rinsed off.

performed as listed

I'm sorry I'm not sure what else to say here. This is definitely calcium chloride. My tub arrived sealed, and I've used it and it worked.The large sized tub is also very nice.

Started making cheese at home during the pandemic, and found that I enjoyed it so much, that have continued it after. This excellent product is used in that process.It works exactly as it needs to work. It is a good value too. And since just a little is needed for each batch of cheese, this tub will last us for quite a while.