I recently bought and started using Leucidal , an ECO-CERT approved preservative mostly because it seems to be easier to find in the US (You can easily buy it on Amazon through the ingredient links). Now that I’ve tried it, I have to admit that it has some advantages, and I really like it. It works on a wider pH range (3-8), so in most cases you don’t need to add lactic acid to lower the pH before using it. (It’s still a good idea to invest in some inexpensive pH strips, just in case.) Leucidal is made from fermenting radishes with the Leuconostoc Kimchii bacteria. (Kimchi? Yum! 🙂 ) It doesn’t get much more natural than that, right? You need to add more Leucidal than Rokonsal (It should be used as around 3-4% of the recipe by weight when used alone), but it also has the added advantage of being able to augment the hydrating ability of homemade lotions and creams. It gives your final product a shelf life of 2-3 months.