It is most effective when heated so if you plan to can and heat process them when they are done fermenting you can add it then. If you don't plan to heat process but keep refrigerated instead then it isn't really needed.

Dave

Pickle Crisp was originally meant as a replacement for lime as a more convenient crisping agent for quick pickles in a vinegar solution, but its uses have expanded beyond that.

I'm guessing (and this is only a guess so some other forum member may offer greater clarity on this) that Calcium Chloride might interfere with the fermentation process in some manner.

However, Wisconsine Extension provides this formula for calcium chloride in pickles prior to heat processing:

"Use at a rate of no more than

* 1 teaspoon per gallon of pickling solution in fresh pack pickles
* 1 teaspoon per gallon of brine in fermented pickles"

Carol

Deanna (wishing I'd done some fermented ones this year)