Calcium Carbonate – 2 oz

Calcium carbonate is used as a buffering agent to help maintain a stable pH level during fermentation. It helps prevent the pH from dropping too low, which can cause off flavors and aromas, and can also help prevent the growth of spoilage organisms. It’s commonly used in fermenting vegetables, dairy products, and beer. It’s important to use the correct amount of Calcium Carbonate, as too much can affect the flavor and quality of the final product. To determine the appropriate amount to use for your specific fermentation project either follow the recipe or use the dosage rate found on the packaging.