Terms
Terms of use
This is a reference. It publishes what named sources state, with the sentence each came from. It is not a food-safety authority and it cannot tell you that anything you make is safe to eat.
Last reviewed 6 September 2026
Acceptance
Using picklerecipe.com means accepting these terms. If you do not accept them, do not use the site. They apply to every page, including the calculators and the tables.
What this site is
A compilation. It gathers fermentation parameters that other organisations have published - the Food and Agriculture Organization of the United Nations, the United States Department of Agriculture, the Food and Drug Administration through the Code of Federal Regulations, and peer-reviewed open-access literature - and presents them beside the sentence each came from and a link to the original.
It does not conduct research, run trials, test products or validate processes. Where it derives a figure by arithmetic it says so and shows the arithmetic. Where a value could not be sourced it is left blank rather than estimated.
No warranty
The site is provided "as is" and "as available", without warranty of any kind, express or implied, including without limitation any warranty of merchantability, fitness for a particular purpose, accuracy, completeness or non-infringement. No representation is made that any figure here is current, that a transcription is free of error, or that a source has not been superseded since it was read.
Food safety in particular
This matters more here than the rest of this page, so it is stated plainly. Fermenting vegetables is safe when the acidity develops as it should and unsafe when it does not. An under-acidified, sealed, low-oxygen preparation is an environment in which Clostridium botulinum can grow and produce a toxin that is not destroyed by refrigeration and is not detectable by taste or smell.
Nothing on this site certifies, approves or verifies that any preparation, procedure or batch is safe. It publishes thresholds that others have published. It does not know what you are fermenting, how warm your kitchen is, what is on your vegetables, whether your salt is pure, whether your meter is calibrated or whether you followed anything correctly. If you want a validated procedure, use one: the USDA Complete Guide to Home Canning publishes tested methods and they are linked from the relevant pages here.
You are responsible for what you make and for what you serve to other people. If you produce food for sale, the applicable requirements are a matter for your regulator, and in the United States may include 21 CFR 108.25 and 21 CFR 114. Read the safety page before you use anything on this site.
Not professional advice
Nothing here is medical, dietary, legal or regulatory advice. The regulatory text reproduced on this site is reproduced, not interpreted; whether a rule applies to your operation is a question for a qualified adviser or the relevant agency.
Sources and their licences
United States government works - the USDA guides, the Code of Federal Regulations, FoodData Central and NCBI Taxonomy - are generally not subject to copyright in the United States. The FAO bulletin is reproduced here only as short quoted extracts with attribution and a link, as are the two open-access review papers, which carry Creative Commons Attribution licences recorded on methodology. Text and structured data taken from Wikipedia and Wikidata are used under CC BY-SA 4.0 and CC0 1.0 respectively, and are attributed on every page that uses them.
If you hold rights in something quoted here and believe the use exceeds fair use or the terms of the relevant licence, say so on the corrections page and it will be removed or adjusted.
Reusing what is here
The underlying facts - a salt percentage the FAO published, a pH the USDA published - are not this site's property and never were. Cite the original source rather than this site; the citation is printed beside every value precisely so that you can.
The selection, arrangement, commentary and code of this compilation are the publisher's and are not licensed for wholesale republication. Quoting a figure with attribution, or linking to a page, is welcome and needs no permission.
Third-party links
Links to other sites are provided for reference. Those sites are not controlled by this one, and no responsibility is accepted for their content, their accuracy, their availability or their privacy practices. Commercial links are disclosed on disclosures.
Limitation of liability
To the fullest extent permitted by law, the publisher is not liable for any direct, indirect, incidental, consequential or special loss or damage arising from use of this site or reliance on anything in it, including without limitation loss of a batch, illness, injury, business loss or regulatory action. Where liability cannot lawfully be excluded, it is limited to the minimum permitted by law.
Governing law
These terms are governed by the laws of the State of New York, United States, without regard to conflict of law principles. Nothing here affects any consumer right that cannot be excluded by the law of your place of residence.
Changes
These terms may be revised. The review date at the top of this page records when they last were. Continued use after a revision constitutes acceptance of it.