{Giveaway} reCAP Fermentation Kit from FarmCurious

One of my most popular posts continues to be my tutorial on how to use a reCAP Mason Jar lid into a to hack together a flexible, cheap, DIY lacto-fermentation crock.

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This is a super easy DIY project, but it does require getting your hands on a homebrewing-style airlock and the right-size bung to fit to the reCAP lid.

For folks who don’t have a homebrew store nearby, Nicole of the urban homesteading-supply store FarmCurious has developed a fermentation kit in conjunction with reCAP that includes all the components you need to make your own reCAP Fermentation kit, just like what I use to make small batch and experimental ferments. Also included is a recipe booklet with fermenting ideas to get you started.

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One of the great things about this particular fermentation set up is it’s flexible. When you aren’t fermenting jars of everything you can get your hands on, the reCAP lids are awesome for turning any mason jar you’ve got into a food storage vessel, a water bottle, a smoothie container or more.

I use reCAP lids all over my house. There are reCAP topped mason jars in my pantry right now filled with molasses and olive oil that I bought in bulk. I’ll put some homemade applesauce or some yogurt in a little half-pint jar for my son and pop a reCAP on the jar and have an easy, less-mess way for him to drink his snack. Take that, super-expensive fruit-squeeze pouches and GoGurt.

The Kickstarter!

Nicole recently launched a Kickstarter to fund bringing her reCAP Fermentation Kit to the market. It’s been overwhelmingly successful and I encourage you guys to check it out and, if you like this kind of thing, please consider supporting Nicole and the FarmCurious kickstarter. I have, and there are some great fermenting-focused prizes for supporters.

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The Giveaway!

Nicole is offering NW Edible readers a chance to win a free reCAP Fermentation Kit. This kit includes two wide-mouth reCAP lids, two perfectly sized food grade, silicone bungs and two standard three-piece airlocks. There’s full instructions and a recipe booklet included to get you started, too.

To enter to win, like the FarmCurious Facebook page* (tell Nicole that Erica sent you!), then just leave a comment below telling me what your favorite thing to ferment is! Let’s share our best fermentation ideas.

I’ll go first – I am a huge fan of spicy, lacto-fermented turnips.

Contest open until Thursday, June 12th, 8 pm PST. One entry per person. Winner will be notified by email and shall have 48 hours to claim their prize! Good luck and happy fermenting!

*Don’t do Facebook? I can respect that. Just note in your comment that you are a social media conscientious objector and we’ll call it good.

All photos this post from FarmCurious, used with permission.
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Comments

  1. You sold me on using the reCAP in a half-pint jar for your sons drinkable snack.

    I can’t tell you how many times I’ve wanted to find a way to transport yogurt for the kiddos in the car – but easy, it’s got to be easy and not too messy!

    GoGurt = A mortgage payment. Can’t. Do.it. Ditto for the fruit squeezes.

  2. Beverly Neugeboren says:

    I haven’t fermented yet. Really curious to try.

  3. LOVE sauerkraut, and would love to experiment with more veggies. Been making my own kombucha for a few months now too :) thanks for the giveaway…. i Liked on FB …..

  4. I already make kimchi, and have been craving pickled daikon. Seems like a great next project. :)

  5. I came up with another way. I use a #12 bung and airlock. Then when done, I just put on a plastic mason jar lid. The #12 bung fits a standard mason jar.

    • Oooh, thank you! I just might try that. Too bad there aren’t any 1/2 gallon regular mouth jars, though!

  6. pickled cauliflour hearts!!

  7. forestfirefarm says:

    Kim chi jerky is the BEST!!

  8. I don’t have a favourite yet as I have never tried fermenting but it’s on my list of things I really want to do.

    I haven’t liked on FB as I am an objector :)

  9. Melissa says:

    I am still trying to get the hang of the family favorite Kimchi!

  10. Cathy Crisenbery says:

    So far all I’ve done is made yogurt which I love and believe to be far tastier and healthier than any other. I would like to learn about fermenting veggies this summer.

  11. I’ve done yogurt and Kombucha. Love both and would like to try other stuff!

  12. becky s says:

    I haven’t fermented yet. I am excited to ferment radishes. They look awesome in the jar.

  13. Christy says:

    I am a a social media conscientious objector but have to say I am love making kombucha and fermented salsa. I would love to win these lids!! Thanks so much for all of the information. I am always learning something here.

  14. Hi! I liked on facebook. I’m so new to lactofermentation, I’ve only tried sauerkraut but hope to try more, thanks for the chance.

  15. I’ve started making my own kombucha! Loving it, but my second fermentation didn’t get as fizzy as I’d like. I’m using half gallon canning jars, and I think I may need to bottle in smaller portions or add sugar to the second ferment. I used blueberry and lemon juice.

  16. At this point in my life, I would like to be fermenting things on purpose rather than just finding random things fermenting in my boys’ bedrooms.

  17. I’m tentatively getting ready to try fermentation. And happy for suggestions, tips, etc.

  18. Lindsay says:

    Looking forward to making Torshi (Persian pickled veggies)

  19. We love to ferment cabbage! I also want to try a jalapeño and carrot mixture as well as cauliflower.

  20. I love fermented radishes. I have been discouraged by my past fermenting experiences but those always turn out so yummy :)
    Thanks for sharing the giveaway!

  21. Kelly O'Keefe says:

    I don’t use facebook but I’d love to be entered in the contest. I love pickled carrots and jalapenos.

  22. We make sauerkraut with the red and green cabbage that we grow! We also like to make “Russian Sauerkraut”, which is super yummy! I am now off to support Nicole on her Kickstarter!!

  23. Caroline says:

    I love fermented beets. They are great for adding to hummus (along with the juice they are in) for a beautiful bright pink hummus. The juice (which is thick, dark, and very flavorful) is also great for making dressings.

  24. Bernadette says:

    Here in Idaho we like to ferment potatoes for an awesome potato kimchee.

  25. I’ve been following you for a while now and always find your posts quite interesting. I haven’t been brave enough to try fermenting my own things, but would love to give it a whirl some time. I’m enjoying the comments on the post with the great ideas as well.

  26. Worsted Skeins says:

    Arm twisted. I am backing the Kickstarter project and want to thank you for the alert.

  27. O'Bryan says:

    I’m a FB conscientious objector, but do have an account so I liked the page. I love Kentucky kimchi which basically means substituting local veggies for the Asian ones.

  28. brittney says:

    I like making pickles!

  29. Great idea. Thanks for recognizing that some, like me, don’t do Facebook, but still want to participate. My favorite thing to ferment is rice, for making sake, or cherries for making liqueur. If we must go healthy, broccoli and good ol kimchee. But they’re not as fun.

  30. Deairdre Miller says:

    I really want to make sauerkraut!

  31. Shirley says:

    I have made Kraut, yogurt and keep a sourdough starter, want to try some small batch veggies.

  32. Michelle says:

    I LoVE sauerkraut!

  33. Glad to know her kickstarter is still going – I think it was you that mentioned her before and I intended to support the kickstarter but got distracted and forgot. Thanks for the reminder and the opportunity to win some of her very clever little gadgets! I think it is super cool that she makes fermentation so easy and accessible. I know I was pretty freaked out amount fermenting the first time I made sauerkraut. I think this works well on so many levels – small batches, easy, “safer” than a plate floating in the top of the crock, etc… So far I’ve only fermented cukes, ginger beets and kraut, but getting ready to make my first batch of kombucha and my husband would love for me to make kimchi.

  34. Learning fermentation is one of my summer goals. I would love to make fermented beets, carrots and green beans. My first step is to start kombucha. Oh and I am a FB conscientious objector. Thanks for giving me the opportunity to participate in your give-a-way. I recently discovered your site and have enjoyed your posts. Great information! Thank you.

  35. Stephanie says:

    Last summer we fell in love with some quick pickled sandwich veggies, but I would love to give fermentation a try!

  36. Karen B. says:

    I haven’t tried fermenting anything yet because I live in a small rental condo. I’m excited to try, though, as soon as I’m in my own place this fall.

  37. Had already liked their FB page some time ago. Would like to try fermenting cucumbers and beets.

  38. I recently made some brussells sprouts kimchee and would love to learn how to ferment other things, especially sauerkraut!

  39. Sauerkraut !

  40. PennyLea Mackie says:

    Sauerkraut and coconut milk keifer!

  41. I have not done fermenting, I am interested in starting with this kit

  42. Peggy Latham says:

    kraut, kraut, kraut!!! (but I am branching out with some asparagus, as I type this!!)

  43. Nicole S. says:

    I always have some cortido and/or kimchi in the fridge. I eat that stuff for breakfast! I use the cortido recipe in Nourishing Traditions; so good!

  44. My favorite ferment has been Latin style curtido

  45. Charity says:

    A fermenting newbie, but looking forward to trying all kinds of things.

  46. Kristin says:

    Green Beans! Yum!

  47. stephanie says:

    I love sauerkraut, and would love to branch out into kimchi.

  48. Yvonne Herbst says:

    Kimchi! Hands down.

  49. Aimee C says:

    I haven’t tried to ferment anything yet but am really interested. I have supported her kickstarter because it looks like a really cool product but I’m sure I would like to have more lids! Thanks!

  50. Serina LEEDY says:

    I do lots of yogurt and cabbage based combos, and did a few big batches of hot sauce last summer that are great. Now I have too many peas so I’m going to give those a try…

  51. Ryan G. says:

    Hot Sauce

  52. Heather Olds says:

    I’ve never fermented anything (yet!) but have been wanting to for years! Was seriously just thinking about how I need to buy a fermentation kit yesterday, then voila! Here’s your post with a giveaway..how fun!

  53. LOL, not that I recently made a comment on your original thread…pleasantly surprised to see this first thing this morning! ;)

    Liked on FB. I’ve been fermenting for about a year and my hands-down favorite is thin slices of carrots with thinly sliced ginger and garlic. My only regret is that I don’t want to use really nice thin farmers market carrots to make a new batch right now! I’m going to have to make a few big batches in the fall.

    The reason I was excited about this setup is that I’m trying to push myself past that 3-5 day initial ferment and give things quite a bit more time to see how flavors develop. I have two quarts of whole radishes with dill, garlic, mustard, and peppercorns going with airlocks in a cool space in the garage. Can’t wait to see what happens next!

  54. I’ve only tried kimchi and sauerkraut so far but I really want to try kombucha and kefir!

  55. I can’t wait to make all sorts of things – sauerkraut, turnips, radishes, beets, cucumbers…so many choices!!

  56. Spicy peppers, jalapenos, pickles, I really want to start doing this, yum!

  57. I don’t do Facebook. I love making yogurt and pickles with fermentation.

  58. I love fermented classic sauerkraut, and would love to try out an easy DIY version and other more adventurous treats!

  59. I like to ferment sauerkraut! I would like to try fermenting other veggies though…

  60. My favorite is just good old-fashioned garlic-y, dill-y green beans!

  61. Liked the facebook page and as for my favorite, a good quality dill cucumber pickle.

  62. I went and liked her FB page. I’m a fermentation virgin; still researching the potentials. I’d love to win & get going for real!

  63. Debbie D. says:

    I haven’t successfully fermented any veggies yet. I would LOVE to start. I want my family and I to enjoy the flavor and health benefits.

  64. Spicy dilly beans! I also really love making lacto-fermented hot sauces and ‘krautchi’ with whatever the garden is bursting with, both of which tend to be in small batches and would benefit from a device like this! I also ‘liked’ the Farmcurious page.

  65. I have no favorite fermented item but am curious to explore them. Much that I’m reading around health lately talks about the benefits of fermented food.

  66. I’m a sauerkraut kind of guy. Being from Ky, I have fermented some corn with sugar.

  67. Michelle H says:

    I haven’t fermented yet but want to try. I didn’t know you could ferment so many things!

  68. Still trying to get the hang of kimchi, and have successfully made delicious sauerkraut.

  69. sauerkraut with carrots and caraway seeds! Also, really like pickled beets.

  70. I liked the FB page and love my fermented cranberry relish, among other things.

  71. Do I qualify even if I’ve never done any homemade fermenting? Have been curious though for the past couple of months. Would love to try my hand at kimchi! (and yep, I liked the FB page).

  72. I’d love to try this — I adore kimchi, and would love to be able to make my own sauerkraut! And Erica — always love reading your blogs!

  73. Jillian says:

    I haven’t fermented yet, am intimidated. But, holy cow so many great ideas on this comment thread that I might really need to start. I do love kraut and kimchi.

  74. Ron Chambers says:

    *Don’t do Facebook? I can respect that. Just note in your comment that you are a social media conscientious objector and we’ll call it good.

  75. Oh I do love krauts of all variety! Thank you

  76. Sushi kraut is the BEST! on everything.

  77. Nichole says:

    My favorite right now is LF salsa! We’ve done sauerkraut as well, but the salsa is awesome! I’m not on Facebook, but if I was I’d follow the directions! ;)

  78. Cassie Kaufman says:

    I’m new to fermenting. So far I have made kimchi and sauerkraut. I am dying to try fermented radishes!

  79. I’ve just started fermenting, and I love the pickled cucumbers and carrots I’ve made (carrots are so easy and delirious! Even my 8 month old likes them–softened, of course). I’ve got to say, though, that I like beet kvass the most. I get a drink, and pickled beets to add to my salads!

  80. Laurie Chastine says:

    I just threw away a gallon of sauerkraut that grew mold :( I need a set of these!

  81. elephant garlic and cauliflower are my two favorites! (and i love, love, love this site!)

  82. Object to facebook. Haven’t made any fermentations yet but would love to try sauerkraut and many others.

  83. Heather says:

    I’ve been trying to successfully ferment, since 1999. No luck. I’m pretty sure my tools need modernizing ;) thank you! I’d love to ferment anything… Kind of like a Portlandia skit! Ha!

  84. I’ve only fermented pickles myself… well lots of other stuff that wasn’t meant to get fermented – oops! But I eat a lot of fermented things and with the size of the garden this year, I need to do much more by myself!

  85. Sarah Dugan says:

    I haven’t fermented anything yet. This would be a great starter to it. I too have been turned off by the expensive (though pretty) fermenting crocs. I liked on FB.

  86. Lisa alba says:

    Cabbage!

  87. Anne F. says:

    S A L S A!!!

  88. I liked her page. I *really* look forward to sauerkraut and various veggie pickles.

  89. I am still a novice fermenter – but I love kimchi and sauerkraut

  90. I don’t really do Facebook ;)

  91. I have never fermented before! But sour lacto-fermented pickles are first on my list to try. So cool that you’re supporting this kick starter- what a great tool!

  92. I haven’t fermented anything yet; but am anxious to try!

  93. James W says:

    Kraut & kimchi no face book for me but the misses left a comment !

  94. We’ve done sauerkraut for many years, but I’d like to branch out to other things including green beans and maybe kimchi or lemons… or salsa… all sound great! Love the idea of this simple system. Thanks for providing an alternative for FB “conscientious objectors”… that’s me!

  95. Dilly beans are my favourite lacto-ferment, but I couldn’t do with out saurkraut either.. and preserved lemons omg! This kit sounds great. I’ve been Facebook-free for nearly nine months now and appreciate your respect for that choice in giving an opportunity to participate anyway.

  96. Haven’t done any lactose fermentation, but I like sauerkraut.

  97. That’s lacto- fermentation. (Crazy auto correct).

  98. I haven’t done anything yet, but I desperately want to! Sauerkraut, red onions, pickles, salsa and and and… this would be a GREAT kick start!

  99. Veronica says:

    I am a fan of good ole fashioned fermented pickles! Next I would like to try radishes. I am a a social media conscientious objector. Well, it’s not that I object to it, to each his own, it’s just not for me. Thank you for offering the giveaway and for giving us that don’t do social media a chance too : )
    ps I truly appreciate your blog. You give wonderful, researched information with humor and intelligence.

  100. So far I have only made sauerkraut. Excited to try!