Giveaway: EcoJarz Fermenting Kit


Hello friends! I hope you all had a lovely weekend! I’ve been in Ireland for the last week, having all sorts of adventures (and I’ve amassed quite a collection of European canning gear that I’ll show you in an upcoming post). However, I’m dropping in from my vacation to post this week’s giveaway.


This one comes to us from the folks at EcoJarz. They recently added a nifty fermenting kit to their online shop, and it’s a terrific one for those of us who like to use our canning jars for small batch ferments.


The kit comes with a stainless steel ring (which will not rust or corrode like the conventional ones), a flat lid drilled with a hole and fitted with a silicone grommet, three-piece airlock, and a handy little fermenting guide that covers all the basics.


Just before I left on my trip, I used my EcoJarz fermenting kit to transform some gorgeous black radishes (a gift from one of the farmer vendors at the Antietam Valley Farmers Market) into tasty, tangy pickles. I made a brine using 2 tablespoons finely milled salt and four cups of filtered water.

Once the salt was dissolved, I sliced the radishes, packed them into a jar, and covered them with the brine. A few days later, once the liquid had gone tart, they were done.


Three lucky Food in Jars readers will each win one of these fermenting kits. Use the widget below to enter!

a Rafflecopter giveaway

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176 responses to “Giveaway: EcoJarz Fermenting Kit”

  1. The only thing I’ve tried to ferment so far is hot sauce – it did not go well! I would still like to try my hand at kimchi…

  2. Black radishes, really? How much fun was that? They do look a bit strange. And now I want some!

    And one of these kits to play with.

    • So, I’m still trying to figure out this widget thingy. I commented first, then found the question. Last time I hit the widget first, but it made it sound as if I was claiming to already have commented, which I hadn’t then.

      Oooh, I am sooooo confused!

      For the record, I would like to try fermenting just good old cukes. And carrots. Maybe some cabbage one of these days. Have grandmother’s crocks for that, though.

  3. I tried your recipe for fermented dilly beans and they were amazing! I can’t wait for next summer and fresh-from-the-garden green beans.

  4. I’m just getting started with fermenting and my first batch of carrot pickles…..were a bust. So perhaps something like this would help. I’m thinking the thin slices and shorter fermenting time may also be the way to go.

  5. Not sure what I’d do as I’m not a pickled sort of person. But my parents like pickles and grow cucumbers and my Mom loves sauerkraut so I guess I’d give that a try.

  6. I need to ferment more things! I mainly stick to sauerkraut and kimchi. Although my husband nixed the fermented ketchup idea!

  7. I have not fermented yet, but I have a friend who does. Her lacto fermented pickles and kraut make me want to make some myself! Kraut would probably be my first thing to try and make.

  8. I used to make kimchi a lot, but I need to start back up again. I’ve also been meaning to make fermented pickles, but I fear that cucumber season has passed!

  9. Still want to try my hand at kimchi. I bought the miso, chili powder (the right kind) fish sauce and all that has migrated in a basket to the top of the fridge.

  10. Am LOVING pickling my scarlet ohno revival turnips with garlic and a beet to make Lebanese turnip pickles. My very favorite, and so easy. Love this little fermenting top. What a great idea. Thanks for sharing! Can’t wait to hear about your trip to Ireland! 🙂

  11. I’ve done some kimchi and it turned out so well that it really makes me want to do more fermenting. I want to try some sauerkraut next!

  12. I would love to try to make some Chinese radishes. They taste realy good every time I get them out, I want them at home.

  13. The only fermented thing I have ever made is traditional sweet gherkins, large batches in crocks, but my oldest son & I love them. I’ve always wanted to try making my own saurkraut, but that would have to be a small batch; nobody would eat it but me. Thanks for the giveaway!

  14. I’m a big fermenting fan and this device will make it sooo much easier! Looking forward to trying it. It would be great to be able to try it free.

  15. Sauerkraut! Also veggie pickles. & some kimchi for my husband. I am interested in trying one of these gadgets, I just use mason jars.

  16. I would love to get into fermenting! I’ve been canning for about 4 years now and try something new every year. Fermenting would keep me busy after the farmers markets stop selling tomatoes!

  17. I would like to try making sauerkraut, my friend made it for us last year and it was wonderful. I have a goal of increasing my intake of fermented foods, this looks great!

  18. Thank you so much for this chance to win. I’d like to try the black radishes, they sound good. I’d love to experiment with this kit! There are so many options to what you could do with it. I love fermenting sauerkraut, cabbage, cucumbers, cauliflower… the list goes on. I would have so much fun with this kit! 🙂
    I just love your blog! You always have some thing good!!

  19. I’ve never tried fermentation myself, though a roommate did try sauerkraut once. We claimed it reached sentience, but I’m less certain if it was edible….

  20. Sounds like sauerkraut wins at the most tried fermented food. I have done it several times. Love sauerkraut. I also tried pickles, but they turned out too salty. Need to try that one again.

  21. I’ve made a lot of krauts and shredded root kimchis. I’d like to try ferments of larger pieces in brine and these EcoJarz might be a useful tool.

    • Alex, if it’s any help Sandor Katz (a fermenting expert) says fermenting is one of the safest ways of preserving food. The good bacteria really do a good job at keeping the bad bacteria away. He’s written at least two books on the subject you can check out and I’m pretty sure he has a blog too. I hope you’ll give fermenting a try!


  22. I’ve had this nonstop hunkering for potato and kraut perogies. What better way to go all out than to ferment my own kraut? I’m so about this.

  23. These seem easy and small for a first timer trying fermentation. And using a jar I already have. I want to try beets. Seems it’s easy to do from what I read!

  24. I love the recipe for Takuan (sp?) on Domestic Man’s blog – daikon radishes fermented with turmeric and a little brown sugar. Yummy! I’m always a little sad when I get to the end of the jar.

  25. I’ve been eyeing this unit for a couple of weeks now. I am *this* close to buying a bunch for Christmas presents.
    Would def make sauerkraut, but there is so much else out there I’ll want to make!

  26. I’ve been wanting to make sauerkraut and kimchi for so long! I haven’t fermented anything since I’ve made pickled lemons with my Dad as a kid though. Would love to try those again too.

  27. We just made our first batch of actual Raspberry vinegar! It took almost 3 months, started with water, sugar and fruit and now we have raspberry flavored vinegar. SO cool and so useful, I’m allergic to apples so cider vinegar is out.

  28. At 72-years old, I am ready to continue to learn to use new ideas. ‘Yes, Virginia… you can teach an old dog new tricks.”

  29. I love to ferment things. I have made saurkraut, zucchini pickles, preserved lemons, and preserved limes. I also tried kim chi once, but that didn’t work out well.

  30. The only fermenting I’ve done has been kombucha… I made a pickled beets thing, but it wasn’t fermented and I wasn’t really a fan of the product (likely on account of the spice mix I used). Might be interested to try fermented pickle-making, though!

  31. I’ve been making kvass this fall with scraps of fruit (peels and cores) and the softer ones that are super-ripe. It’s been a delicious series of experiments!

  32. I haven’t fermented anything yet but I’d like to start with sauerkraut. I grew up on it and I’d love to expose my kids to it (although I seriously doubt they’ll” actually eat it).

  33. I just purchased some seeds to grow these tiny watermelon looking cukes that I can’t wait to grow then pickle next summer. I may have to try my new airlock (if I win) on kraut instead of waiting for summer

  34. I’ve made stove-top pickles on the old wood stove. The top shelf, above the warming oven, was always the place to make fermented things & rising bread dough. My granny made all kinds of fermented veggies in canning jars. And I did too when we had the big garden. We fermented everything from green beans to baby beets. I love fermented pickles!!

  35. I just love making sauerkraut, it’s good with a few sliced yellow peppers thrown in too. I don’t know if brandy and apples with peels with a bit of sugar is considered fermenting, but that is what I have going at the moment.

  36. I’m really glad I tried kimchi. It was a little intimidating to think about, but not that hard to do. And my kids (ages 4 and 2) love it!

  37. Made kimchi in the past for xmas gifts. My daughter is obsessed with fermenting so the kit would make a nice little gift for her. Love the podcast!

  38. I’ve made rejuvalac and used that to make cultured cashew cheese. I’m currently trying to brew a kombucha scoby too.

  39. This looks ahhhmazing! I just started my journey of fermenting and now I can’t stop. Looking forward to making more with these lids

  40. I’ve only fermented kombucha this past year, so I’d love to pickle some of the cherry peppers and poblanos we harvested this week.

  41. I would like to make a fermented pepper hot sauce. I finally was successful with canning sauerkraut. My half sours were too mushy for us. We like a snap.

  42. I love fermenting in small batches- it’s usually radishes, carrots, or sauerkraut for us, and there’s always a wild rye or wheat starter going for long-rising rustic breads too.

  43. I am just learning to do fermenting the real way and not by just putting a lot of sugar and vinegar in with cucumbers to “pickle” them! My Dad is learning too and is making small batches of sauerkraut and fermented cauliflower. It’s been fun to watch him and I would love to make some to introduce my husband to that kind of food. he doesn’t eat it yet. This is the kind of thing that I think would make it fun and more interesting!!! Thanks for the giveaway fun!

  44. Thank you for all the help and recipe ideas you share. I have made many! Moving on to pressure canning and (maybe) fermenting!

  45. I’ve made sauerkraut with mixed success (the only one who would eat it was me). Kimchi is high on my “want to ferment” list.

  46. Just started a quart jar of fermented kohlrabi. This gadget would be so much easier than having to remember to twist band to release pressure each day.

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