You can use it on just about anything. Several of us have posted here about using it on canned potatoes, pickled green beans and pickled beets as well as kraut.

Dave

I use it on pickled beets and commercial processors typically use it on tomatoes as well as other vegetables.

It's natural and food-safe, so basically it can be used with any pickled or plain veggie where you're interested in retaining some firmness.

Carol

Calcium Chloride It is a FIRMING agent. It tastes like table salt(Sodium chloride) , even stronger and bitter.

Amazingly, it is also used as foliar spray to combat calcium deficiency in plants like tomatoes, peppers.

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Here is a link that might be useful: Source: