Whether you are a dedicated fermenter, or it’s something you’ve just been considering doing, you’re going to like this week’s giveaway. It comes to us from Fermentools, a company that make a fermenting set-up that is designed to make it nearly foolproof to make all manner of brined pickles and preserves.
Their basic kit consists of a pre-drilled lid, rubber gasket, glass weight (that fits perfectly into a wide mouth mason), air lock, and two stoppers for the jar (one has a hole for the air lock and the other is solid).
Fermentools also sells a starter kit that includes all the gear in the basic kit, along with a bag of very finely milled Himalayan salt that dissolves like a dream.
Now, you might wonder why you need a kit like this to ferment. Truly, you can happily make a batch of brined pickles or sauerkraut without anything more than a jar, salt, and vegetables. But if you struggle with fermenting (and I’ve heard from you guys and I know that it’s a challenge for some), using a kit that includes an air lock can help you better control the environment and ensure that it turns out well.
Thanks to Matt at Fermentools, I have three of their starter kits to give away this week. Here’s how to enter.
- Leave a comment on this post. Tell me about your favorite ferment. Are you all about the half sour? Or do you have a crock of sauerkraut going as we speak? It doesn’t have to be something you’ve made either, just something you like.
- Comments will close at 11:59 pm east coast time on Saturday, November 22, 2014. The winner will be chosen at random and will be posted to the blog by Sunday, November 23, 2014.
- Giveaway is open to US residents only (so sorry, further-flung readers).
- One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: Fermentools is providing the kits for this giveaway. They also provided a set for photography and testing purposes. What’s more, Fermentools is a Food in Jars sponsor, but they did not provide any additional compensation beyond their sponsorship purchase. As always, all thoughts and opinions expressed are entirely mine.
Cucumber pickles, followed by cabbage. I’m sure there is a whole world of fermenting I haven’t yet learned about though!
I am not the biggest pickle fan but love sauerkraut and kimchi.
My favorite thing to ferment is probably kombucha, it’s so much cheaper to make than buy! But my mother got sick a bit back and I haven’t been able to grow a healthy new one, so I haven’t made any in a while. 🙁
My favorite ferment is probably half sours, UNLESS the brilliant soy-based chayote and jalapeño pickle I had at a Korean place counts as a ferment. Oh. My. Gosh. So good!
I’ve made kimchee a couple of times with mild success, but my sauerkraut fails.
Sauerkraut is my favorite! I’ve yet to make a successful batch though…
Love to try making kimchi, but the time and steps always made it seem like too much trouble. A kit like this, with a step-by-step (assuming it has one) would be great.
This looks awesome! I would love to try it out. I canned pickles a couple years ago- didn’t come out as good as expected so haven’t done it again. This would probably help!
I love all kinds of fermented foods but have never attempted them in my own kitchen. Would love to!
I have tried making sauerkraut a few times with little success. I hope a kit like this might give me a better chance of good results.
I am getting pretty good at my gallons of sauerkraut but would love this setup for smaller batches of whatever-needs-fermenting. 🙂
I am new to canning & have not tried fermenting yet. I would love to make some homemade pickles !
I’ve never tried fermenting anything, but I’m a HUGE fan of radish kimchi and would love to try making it. Thanks for the giveaway!
Kimchi!
always wanted to do cabbage-but a little afraid to try, this could take away my worries!
I would love to make home made sauerkraut. What a neat set of tools, thanks for the fun give-away:@)
My daughter and I were just talking about fermenting at dinner on Monday night. I would love to have a jar of pickles fermenting on my kitchen counter! Thanks for the offer to push the idea!
I love all kinds of fermented foods but kimchi the most. There are lots of different types to try.
My favorite ferments, in order, are beer, kombucha, and dill pickles. I’ve made them all and will keep making more.
I actually have never fermented but had the pleasure of tasting pickled green beans. They were fantastic and I would love to try to ferment. Thank you
Have made kimchi and lemon rinds…but would love to learn more. This kit would provide the support and confidence to try
i have tried to do these but they spoil could be this might help me
Hav ehad pretty good luck with various ferments, love the idea of the glass weights for smaller batches!
Whenever I visit New York City, I try to get to the Pickle Guys on Essex Street. It’s fermented heaven and my favorite is their pickled pineapple.
I have only explored saurkraut and apple cider vinegar – excited to try more
I haven’t fermented anything beside beverages, but I’m intrigued with the thought of doing some sour pickles.
I would love to try cabbage,
I haven’t fermented anything (intentionally, that is!) so I’d love to try.
my favorite fermentation would have to be beer, but I am quite fond of a good half-sour pickle too.
Some fermented food I really don’t like (like sauerkraut), but I love half sour pickles. Yum.
I adore half sours.
Had a friend’s fermented carrots and loved them-the sweetness with the fermentation was great.
Thus far I have only made two types of Kimchi, but I recently checked out Fresh and Fermented from the library— looking forward to trying a few new recipes.
My favorite is sauerkraut.
I love pickles and sauerkraut, but I have yet to figure out how to make either of those taste like my grandma’s now-lost recipes. Still working on it!
As a sixty plus year old brand new retiree I canned this summer for the first time and I,am hooked. My experimentation with half-sours were not so,successful since there was a lot I,didn’t know about cukes! I am looking at seed catalogs now and dreaming of kimchee, sauerkraut and, of course, half-sours!
I’ve been enjoying my fermented/acidified fruit vinegars in our salad dressings!
As a snotty one who has eschewed kitchen gadgets and loved fermenting on counter top in mason jars and baggies of brine over pans to catch overflow, I must admit this setup calls me! My favorite ferments are kimchi and half sour garlic dills. Have a huge green cabbage and savoy on the screen porch waiting to be made into kraut, kimchi, dill pickles as my late planted dill is going full bore! Have kids coming from the big city for Thanksgiving and would love to turn them on to the joys of hippie days and ferments. Converts unite! 🙂 That salt looks divine! Thanks Marissa!!! 🙂
Hooked on kimchi! And I just finished up a jar of red kraut and it is in the fridge now. It is SO much better raw than canned!
What is this half-sour you all speak of?
I would love to try my hand at sauerkraut. I haven’t dared try it yet. Thanks for the chance to win this!
Cauliflower. Crunchy good!
For years now we’ve always have something fermenting on the counter in a jar – cabbage, radish, carrots, cranberries, apples, onions, etc. Whatever’s on sale that week seems to end up in a jar. This week it’s asparagus! Fermenting has been a wonderful lesson in science, cooking, and health for my whole family. The kids love to make up new recipes and do the assembly, while the whole family enjoys the fruits (and vegetables!) of their labor, getting a teriffic health boost in the process.
My ferments are kind of casual, mostly shredded roots done in the style of Sandor Katz’ recipe for root kimchi. At least that’s the jumping off point. And I save the brine from batch to batch, so over time it gets very complex. I’ve had less luck with cucumber pickles.
I make kombucha, jun, and water kefir on a regular basis but haven’t dipped my toes into vegetable ferments yet. This would be a great way to get started!
Have some sauerkraut going at this very moment.
I am a novice at fermentation and would really like to learn to do it properly. Thanks for the opportunity.
It’s always cucumber pickles – the more sour the better!
I grew up with a mother who made some wonderful pickles. I love sauerkraut and kimchi and experimenting with new foods. I can see fun ahead with this!
I love to ferment and I like to try new and different foods. Mostly I make sauerkraut and kim chi (for my daughter who loves it) also radishes and just starting to get serious about fermenting pickles (currently my pickles are a sun type – a kind of ferment? and really good). I do use an airlock system now, also a mason jar with a bag of water on top and bowl underneath but would like to try an air lock system that I could use my own jars with (for smaller batches). Next step will be venturing into fruits.
I have sauerkraut, sweet potatoes and shredded rutabaga going. Hope to find time today to start a batch of kimchi
My favorite ferments are deli dills, and apple cider vinegar!
I do struggle with ferments. I’ve been half successful with kraut and have some peppers and garlic going right now, but I’m not that excited about them. Thanks for introducing the company!
I love sauerkraut. I tried to make some, but it didn’t work for me.
I have just started fermenting and I love the results so far. Home made sauerkraut is so much better than store bought. I would love to to start branching out to other things!
My favorite thing is sauerkraut. I cannot get the system down, though, so I have been swapping my jellies for my friend’s sauerkraut for some time. I would really like to learn to ferment. Thanks for offering.
Sauerkraut. Always sauerkraut. But I’ll ferment anything that’s starting to turn and I won’t get to for awhile!
I’ve always wanted to try the air lock. I have a fermenting crock that I love, but it would be nice to make small batches sometimes. I love making kimchi and saurkraut.
I’ve only made sauerkraut. The challenge for me is to determine how much salt? I’m not so great at following recipes I’m guessing. But I do love fermented foods. My grandmother always had a crock of pickled corn in her cellar and it was such a treat to suck on the cobs after I had eaten all the corn from the it.
My favorite is kimchi…so good on a cold winter night when you make soup from it =)
Kimchi and pickles!
Definitely sauerkraut.
This year has been big for fermentation for me. Sauerkraut is constantly in the works. I have even taken over our bar and turned it into a fermentation station! With the help of the drilled caps and airlock, fermenting is much more controlled – keeping the veggies under the brine and away from air is the main challenge. After newbies try their hand at sauerkraut, I recommend a simple cauliflower ferment that works well, especially in the 1/2 gallon mason jars.
I never fermented but it looks fun and this kit will be a good starting point!
Would love to try making kimchi! Did try, with minimal success, making sauerkraut.
I have refrigerator pickles, pickled beets and sauerkraut in my refrigerator. I would love to try pickled red onions and I don’t even know what half sour means so I know I lots to learn.
Sauerkraut! I love sauerkraut. Es ist mir immer was schoenes! I have been hankering to try making it, but feeling unsure of our microbial environment.
Love to make watermelon pickles from my grandmothers recipe!
I love my homemade sauerkraut. Especially over BBQ pulled venison. Yum!
I LOVE kimchi. In fact, I need to make a batch today. My husband accuses me of eating it all when I make it! LOL I also like sauerkraut and fermented carrots. Last summer I made fermented green beans which were totally delicious. Unfortunately time ran away from me and I only made one jar. I’d love to check out this starter kit and see how it works.
im fermenting bell peppers right now. I also tried hot sauce this year – it was fun
I’m new to fermenting. Right now my favorites are dill pickles and kimchi. I have to admit that usually they’re something I’ve purchased. I need to step up my game!
kraut
Bread and butter pickles… and sauerkraut. Want to learn how to do this. I have been eating more fermented veggies for health reasons, and have asked for some fermenting equipment for Christmas. Would LOVE to have these to help me start out!
Dill pickles, that’s all I’ve done. The rest – I’ve purchased. Oh yes, I do my own wine vinegar – love that. Thinking these tools are remarkable and would love to expand my skills.
Enjoying homemade sauerkraut this week. Love making anything with fresh ingredients. The taste is so much better.
Sauerkraut!!!!!!
Would love to try this starter kit to make pickles, which I now buy at the farmers market, They are great but I want to make my own!
I love to make fermented green beans. I would love this kit.
I like kimchi and sauerkraut. I’ve been meaning to try making a batch of sauerkraut in a mason jar, just haven’t gotten there yet.
I have never fermented anything, but this looks like the best way to begin!
I love beets and carrots fermented with garlic but just started a batch of fermented lemons.
Love your blog!
I made a batch of fermented radishes earlier this year that I still think about. Right now, there’s a batch of turnips and green beans on the counter that will be my next favorite ferments.
I love yogurt and I’m teaching myself to love kimchi. It’s slow going, but there’s a woman at the farmer’s market who has managed to make it delicious.
oh me oh my!! my favorite ferment is definitely sauerkraut – and also a kimchi-like ferment (mostly just sauerkraut with some green onions, ginger, carrots, chili peppers, etc). so tasty and satisfying! but really I’m a sucker for anything pickled: cukes, garlic, okra, beets, etc. having some of these Fermentools would be a dream, and also make me feel more at ease that I’m not feeding (bad) bacteria to the ones I love!
I am absolutely passionate about sauerkraut (as a Scandanavian married to a Polish man!), but I stink at fermenting it on my own. This kit would do me wonders!
I love sauerkraut, especially with a little bacon in it. I would love to try this out.
Preserved Meyer lemons! That’s the only thing I’ve been brave enough to try so far.
I can make a mean Kim Chi, vegetarian style. I am really ready to try fermenting pickles as I have always canned them in the past.
I love full sour garlic pickles. You know, the dark olive green ones they put out on the table at real Jewish delis that make your lips curl when you first bite into them? I tried fermenting a batch this summer, once I realized that the vinegar brine were too sweet and would not give me that deep salty/garlicky flavor. It was really good, but it was a messy procedure with brine bubbling out of the jar, etc. I’m looking forward to trying it again next summer!
I LOVE sauerkraut, and I’ve been dying to try my hand at making some!
Ever since my grandmother made sauerkraut in her basement in big tall crocks, I’ve wanted to do this. And on to other things from there!
I would love to try fermenting. I have considered it because I do love a good sauerkraut or kim chi. But I have been afraid of poisoning myself. This option of a more regulated environment appeals strongly to me.
Fermentation is something I’ve been wanting to do but am half terrified to try. My guess is that I’d start off with sauerkraut until I reach a comfort zone then expand my horizons!
We love a good batch of sauerkraut in this house and I did a couple batches of pickles this summer when the cucumbers were taking over the kitchen. Thanks for the giveaway!
It’s not a concept that has every tempted me personally, but one of my good canning friends really wants to get into this, so I’ll enter for her.
I make a lot of kimchi but my other ferments have not been so great. I’m wondering if proper tools would help.
sauerkraut! (must be the german heritage 😉
or it could be the fiber, vitamins C + K, iron, and probiotics (live bacteria).
I love the half sours, and mustard pickles. But I also recently discovered fresh sauerkraut.
I have made pickles that did NOT turn out well, sauerkraut that has, and I’m dying to make a fermented hot sauce – just haven’t gotten around to it. This kit looks like fun!
I would love to be able to make pickles as good and crunchy.as Classen pickles. They are the standard in our house!
Those kits look really cool, I’ve been wanting to try fermenting with an airlock since the idea started floating around the internets (lets not focus on how long that’s been, ok ) I’ve done kimchi and half-sours and failed at fermenting dilly beans. I’d like to try beets–I’ve got a bunch from the garden this year and my mom really likes the commercial version.
I am so new to pickling! But ambitious!
I bought 12 pounds of young Kirby cucumbers from a farmers market, I commented to the farmers wife how I would love to pickle these cucumbers..
She said she had a very easy recipe.
Some salt, too much garlic and some dill!
I made half sour pickles. They were so, so good.
I gave away lots of jars with a recipe to do the pickling thing!
My friends, just asked for more jars of pickles.
I tried to pickle green tomatoes… Not so good.
I will try another recipe. I love pickle fermentation !
I am addicted to the pickled carrot, daikon mix on bahn mi sandwiches!
I made a ceramic pickle crock for myself, but I haven’t quite gotten it to work yet. I’m aiming for dill pickles though, and hopefully kimchee eventually.
I’m starting today kimchi made from bok choi. Just a small batch as I’m the only one who will eat it.
Kimchi all the way!!!
Well, fermenting is an area I have yet to explore. This would be a good opportunity to give it a whirl!
Pickles! We love pickles!
I have been wanting to try fermenting and this kit would be perfect to get me started. I would love to make some fermented veggies.
We just learned to ferment last night! We have two batches of cabbage going right now. I’m so excited to see how it turns out.
I love kimchi! Having it around makes making noodle or rice dishes so quick! Just make the grain, make a sauce, and mix kimchi in!
I know so little about fermenting that I’m not even sure which foods I enjoy qualify as fermented as opposed to pickled! How long does it take to cross the line? Is there one?
I have been wanting to try making my own sauerkraut. This would be perfect!
I didn’t have much care for curtido during my semester in El Salvador, but now I am always wishing I had it around. Can’t wait to make some!
I’ve inherited some awesomely beautiful crocks, but I’d sure like to start fermenting on a smaller scale. So far, I have successfully made ginger ale and root beer, but I sure would like to make sauerkraut!
I am all about the kimchi. Any cabbage, anytime, anywhere. Yum!
Lately I’ve been working my way through fermented green beans
I love traditional sauerkraut, but I’d like to try making a “garden kraut” like a local place does. It’s more of a mixed veggie sauerkraut that my husband actually likes.
We do ferment beer and cider already, but that’s in bigger batches 🙂
I have never fermented anything, but would love to try. 🙂
we do a lot of sauer(kraut, rueben, etc). i’ve tried fermenting dill pickles, and will likely play around with that some more next year. currently working on morrocan lemons – with mixed success.
While I don’t care as much for sauerkraut, my husband goes gaga for it. What I go gaga for is happily fermenting away on my countertop as I type: hot sauce! (My mouth is watering at the thought!)
I love kimchi. So many different varieties to try!
I’ve never tried fermenting, but I do love kimchi!
I love fermenting at my summer home in upstate ny and have a few big crocks for that purpose. The other nine months of the year I’m in a NYC apartment without much room for this kind of project. This kit would allow me to have fermenting fun all year long!
I’ve used one of those big covered jars from Walmart to brine pickles in. I use a plastic freezer bag sealed with water to weight the cucumbers down.
For non-brining, I make pickled beets, green beans, carrot sticks, and my all time favorite is in the fridge–pickled eggs with beets.
I’m a sauerkraut fan.
I made my first batch of sauerkraut a few weeks ago. Turned out great!
I’ve tried to ferment pickles and I’m one of those people who struggle with the process. Maybe this kit would be what I need to be successful.
I don’t ferment, but have been wanting to and this would help me get started!! I have been apprehensive about trying to do it and spending the money if I can’t do it right. This would be wonderful! I am buying the fermented cabbage now and it is pretty expensive to buy.
I’ve never fermented, but I’d love to give it a try!
I’d like to try making dill pickles.
The only things that we have ever fermented in our house is beer…but I’d love to change that!
I tried making sauerkraut a bit ago. I gave one jar to my parents & the other one is at my house, waiting, calling my name.
So cool! I love making sauerkraut but always struggle with keeping everything submerged – I’ve tried lots of tricks but none yet has been foolproof. This gadget might just be what I need.
I am actually making my first batch on saurkraut right now! My house is cold so it is taking a while but it looks like its almost ready!
I love making pickles, but every batch is like elusive quest for the “perfect” New York-style pickle
Hot sauce! I’m not much of a kraut fan and my pickling experiments haven’t always worked out — but fermenting hot peppers is easy and delicious. My homemade hot sauce has replaced Cholula on my table.
Kombucha! I always have a batch going. It is so delious and makes me feel good to drink it. The “mother” was shared with me and I have given “her babies” to many others. I have done sauerkraut a couple times, but need to make more! My hubby makes beer and is ready to start a batch of wine.
Thanks for offering this giveaway. You’re the best!
My favorite thing to ferment is kim chi. i still haven’t perfected it to the point that it’s as good as my favorite restaurant’s homemade version, but it’s pretty good.
I love making sauerkraut and pickles! Would love to try this!
Pickles!! the kids live off pickles. If I can start making my own I will save a fortune.
I have never fermented anything. I do however have a great garden loaded with the most large and incredible cabbages and my intention is to make kraut from them…this kit looks interesting for sure!
I’ve tried doing sauerkraut in a crock and it’s always failed. But sauerkraut is my favorite fermenting thing. Aside from, you know, booze. 😉
So far just pickles and pickled peppers. I have been wanting to learn to ferment beyond the basic pickled recipe and this would be way to kick start myself!
I’ve made sauerkraut a few times, and kimchi once. I’d really like to make pickles, but I keep getting scared off. I really want a kit like this to make it easier so I can be more confident.
I do have a crock of sauerkraut going right now, but my favorite ferment is watermelon rind salsa. I chop watermelon rinds, tomatillos, onions, garlic, and jalapenos together, toss with a bit of salt, and let it sit for a week. Super yummy.
Well I’ve made both kimchi and sauerkraut but haven’t’ tired any others, so this would be pretty exciting to win!
1 <3 sauerkraut.
I love half-sour pickles and want to try my hand at making them.
My husband has been wanting me to make sauerkraut. This looks like it would make the job so much easier.
The only thing I ferment right now is through making our own yogurt. I’ve always wanted to try more, but it feels overwhelming— yay for kits!!
I’d love to try making my own kimchi so I can adjust the spiciness level to my liking. I’d also love to make my own sauerkraut – guess I love cabbage in many forms 🙂
I have made saurkraut and sour pickles. Wanting to try an airlock.
I want to try crock pickles, but haven’t yet. This would be fun!
I make fermented salsa….
I am curious to try fermenting with food! Right now I brew my own Kombucha at home and I love it!
I’ve only made pickles but would love to learn more.
I have not tried any fermenting on my own as yet, but would love to do it and having the equipment to get started would be a big help. Researching ways to possibly interrupt or slow the progress of osteoarthritis.
Kit sounds very interesting! I tried to do sauerkraut the other year, but it didn’t turn out successful. Perhaps this would make the job easier!
This would be a fun way to start fermenting.
I would love to have a starter kit to help me hopefully make kimchi that is not soggy!
I really enjoy kimchi ! We also consistently make sourdough bread and kefir, which is sorta fermentation?
Hard to pick my favorite – I have a fridge shelf full of sour pickles, some bottles of fermented hot sauce, and sauerkraut just started on the counter.
Oooh! I’d love to try to ferment pickles! Just like a deli pickle!
I would love to try to make fermented veggies. I have tons of canning jars, so would love a starter kit to experiment with.
I would love to have a kit to improve my vinegar making skills. Right now, it is pretty hit or miss.Actually being able to control the process would make a world of difference!
I usually just make sauerkraut with red cabbage and dull, but would like to try fermenting all kinds of things. This kit looks awesome!
I love doing sauerkraut but the above method intrigues me and need to try.
We have made saurkraut for a few years, and are just starting to branch out into other ferments. I did a veggie mix w/cauliflower and green tomatoes, with a tad of jalopeno. Awesome. Must do more.
Full sour pickles! Made them for the first time this year and they were fantastic. Saurkraut was also great!
I like fermenting hot sauces but I have had a couple issues with fermenting things “talking to each other” in my house. The airlock might help with that.
Have sauerkraut fermenting as we speak.
I have sauerkraut fermenting as I write this. Thanks
I LOVE the process of making homemade Kimchi… and gobbling it up! Would love to improve my fermentation game to make some mean half sours and other goodies!
Half sour is my favorite. Kit looks great, thanks for the chance to win one of my own.
We make kim chee and sauerkraut. I’d love to learn to make more fermented foods.
We love sauerkraut but the stuff in the jars is just…not good. My 13 year old makes it but it doesn’t always work. I’d love to be able to make it with more confidence. I’m also interested in fermenting other veggies.
I have been teaching classes on fermentation and as a hands-on workshop everyone makes a jar of sauerkraut to take home to ferment. I have not tried this type of equipment but have heard very positive things about it and would like to try and share with class participants. Fermentation has taken off for sure…not just to enjoy but to make also
I make sauerkraut every year, but have not gotten it going yet. Saturday is my last chance to get to the farmers market for the year…here is hoping I can grab a bunch of cabbage!
I love raw fermented sauerkraut and I want to make some (as well as fermented pickles), and I dream about a whole pint jar of fermented garlic radishes I ate in one sitting AND drank the brine that a fermenty friend made, but the only thing I’ve actually made is my favorite so far – preserved Meyer lemons (from Lemon Ladies!). They are so good and I can’t wait to make more 🙂 thanks for the giveaway!
This looks like a great product for a starter like me!
What an easy, no nonsense way to ferment!
My favorite ferment is New York Kosher Dills, though I love Kim Chi as well.
Sauerkraut all the way! If I could hone my skills with this kit, I’d be eating it every day!
My friends and I meet every week at the studio of one of the dear ladies to paint. Yes paint. But we often wander out to the kitchen…so far this fall we’ve canned pickles, green beans, and saurkraut. We would love to try these items in the kit. By the way, do any of you know how crockery pots for fermenting saurkraut are different from glass crocks? We used some of each, and each batch tasted a bit different.
Getting ready to start my first batch of sauerkraut and plan for more pickles in my future.
I’m on a huge kimchi kick. So yummy and fun to play with flavors.
I made some “sorta sour” zucchini and would like to try again using this kit.
I want to try pickles and sauerkraut but haven’t yet!
I’ve been regularly making kimchi. I only like a little occasionally, but my husband loves it. I also try to keep sauerkraut around…..though I just botched my most recent batch. 🙁
I love fermenting!! I like sauerkraut & pickles.
I have never fermented before, but I’m really intrigued and would love to try fermenting pickles.
My friend gave me some homemade sauerkraut and it is SO GOOD. I would love to make some.
I love all fermented foods, two of my favorites are corn and Sauerkraut. Growing up in Kentucky, these were/are still very popular. I now live in AZ and enjoy making my own.
I make a huge batch of sauerkraut every year for a party where we serve Rueben sandwiches. I’d love to win this kit so I could serve some beautiful pickles alongside!
My husband and I just started fermenting and we totally dove in. We love our sour pickles and we have a really hard time sharing those. Right now we are fermenting sauerkraut, Brussel Sprouts, Sourdough bread, hard apple cider, mead, hot pepper sauce and cranberry relish for Thanksgiving. We cannot get enough. This kit would be wonderful! Love your blog, thanks for all the hard work that goes into it.
This looks interesting. I make sauerkraut every year! This would be handy it looks like for doing different things in small quantity. I have had a few failures lol I must admit using my fermenting crock. Not sure what I did wrong. :O)
I make kombucha and cider. Really my only attempts at fermenting. I love deli pickles, though, so I am very tempted. And making my own kimchi would be awesome.
I’m just finishing fermenting five pounds of hot peppers for hot sauce. We’ll see how they turn out. I wish I had an air lock when making them!
Hmmm…I don’t think I’ve ever fermented anything – unless yogurt or brined olives count.
Being from New Jersey, but livingin Colorado, I miss me some good, old-fashioned sour, biting dill pickles from NYC!
I haven’t tried fermenting yet but this looks like the perfect way to start!
I have been toying with the idea to make sourkraut. I’m kinda afraid to start it, but have been doing research on it. I have a couple of half gallons of acv started and I’ll see how that goes. I really want to do kraut though. I think this would help.
I’ve played with this a bit. Sauerkraut and such. But my all time favorite is fermented ginger ale. Crazy good. From my friend Rachel. Recipe found here. http://6512andgrowing.wordpress.com/2012/02/01/fermented-ginger-ale/
Had hit or miss luck with fermenting projects in the past, vowing to step up my game in the new year. This would help.
I love to ferment pickles and sauerkraut! It’s something that just takes a little time and the outcome is always so much better than anything bought in a store!
kimchee! Also, sauerkraut and pickles are quite good. I especially have trouble with pickles so this kit might just do the trick!
I’ve been experimenting with sauerkraut for a few years and just started a batch of kimchee. This kit is quite intriguing.
I’m just settling into a new home where I can cook again… Looking forward to my first foray into fermentation! I have been dreaming about pickled green beans, gingered carrots, regular old cucumber pickles… Yum!
Love sauerkraut and pickles. Really want to learn to make my own fermented food.
I love kimchi!! I’ve never fermented something…sounds like a great addition to my life!!
I haven’t gotten on the fermenting bandwagon but I’d like to. I’d like to take some of the things I usually just pickle and ferment them. Cukes, carrots, that kind of thing.
Pickled green beans. They’re just good & tasty.
Pickles! My mouth is watering just thinking about it!
I’ve always wanted to make my own kimchi at home!
My favorite is always sauerkraut.
I ferment my own hot sauce from peppers I grow over the summer & I try to always have a jar of lemons going. I want to try krauts next!
I enjoy new flavor twists on kraut and brined pickles.
I like making sauerkraut every now and then. But after having a recent batch go really wrong (still not sure what happened exactly, but it smelled really awful) I’ve love to try a more fool-proof setup with an airlock.
I’ve been super interested in starting to ferment but never have- would love to try! I think my hubby would love homemade sauerkraut.
Icicle pickles are my Fermenting. This would be so great.
My all time favorite ferment has been volunteer mystery squash from the garden! Looked like a light green, bulbus zucchini- didn’t taste all that great in stir-fry, so I pickled it using a sauerkraut juice starter. Fantastic savory, garlic dill flavor, and wonderful crunchy and juicy texture!
I haven’t really gotten started on real lactoferments (although the refrigerator pickle section of my fridge is obviously pretty big!)! But I have eaten allll the kimchi, so I’m going to say that. 🙂 Thanks for the giveaway opportunity!
I have been experimenting with pickling cucumbers for a couple of years now, and have yet to be 100% satisfied with my results. This seems like a great way to try something new and hopefully get that added “crunch” I have been looking for. Crossing my fingers for this one…
I have not tried to ferment anything. I like canned cucumber pickles, but those aren’t exactly fermented. I would be excited to try though! Thanks for the chance to win.
My husband’s family love my full blown pickles, but are forever pestering me for half-dones, fermented are best I hear!
I do have a crock of sauerkraut going, as it happens! Also some assorted fermented veg that are supposed to make a “master tonic” that helps to fight off colds, etc.
I plan to start another kim chi soon…
Awesome! I’m 2 weeks into my first sauerkraut ferment, and I feel a new obsession coming on. I’d love to expand my tools with one of these kits.
I adore dill pickles, but not the ones I water bath canned, the refrigerator ones. I currently have my first batch kombucha on its second ferment. I flavored it with pomegranate juice.
Soo love a good dill pickle , never had them homemade would love to learn how to fix them for my family.
HI am such a fan! I have your books and am a newbee to canning and would love to start fermenting!!!! Love dill pickles.
Hi. I had some good luck with ginger beer. All manners of pickles are in my future!
Kimchi absolutely makes me swoon. I would love to make my own!
I just tried fermenting turnips and beets, and cauliflower for the first time about a month ago. The results were fantastic. Having the correct tools would make it a lot easier, since I had trouble with weighting down the vegetables. In spite of that the taste and quality of the end product turned very well, and I was very pleasantly surprised.
My husband tried red cabbage sauerkraut and pickles.
This is the third year I’ve wanted to try making my own sauerkraut but haven’t. I feel like I need the right tools for the job, but I can’t invest in a $100+ fermentation crock. This kit would be the perfect first step for me. My life would be so much better with fresh sauerkraut!
I’ve had good luck with kimchi, and a carrot-ginger slaw, but would love using this kit to branch out more!
Does kombucha count as a ferment? I’ve kinda lagged behind on it lately. I have been looking seriously at making kimchi.
I haven’t yet gotten into fermenting myself, but would to try making some fermented salsa!
Love messing around with different pickles!
I have only “fermented” ginger for ginger beer and apples for cider vinegar but really want to try pickles and sauerkraut.
I have both failed and succeeded in fermenting. I’ve been considering getting one of these kits, especially for pickles and salsa.
My family and I love fermented Ginger Ale and Kimchee!
OHMIGOSH… we are all about pickles in our family. My dad grew up in Brooklyn and loved Kosher pickles. My mom was from the midwest and grew up on Bread and Butter pickles and early on I discovered half pickled pickles… the best of cucumbers and pickles. Of course. nothing beats a good jar of sauerkraut!
OHMIGOSH! Pick me! Pick me! I already have a fermentation airlock, but so often I want to run simultaneous ferments, and I have such limited success without an airlock. I really need another one. As for what I want to make, I have recently acquired a bunch of Korean friends (yay grad school!) and now can have an interpreter for the Korean market to get the ingredients to make *real* kimchi, not just the anglo-style stuff I usually make.
Oh Yes! I want one…
I’ve had varied success with sauerkraut and finally invested in a crock with an airlock. So far, my sauerkraut is happily fermenting away. However, that is a 3 gallon crock and way too big for trying new fermented foods. My newest magazine, Taproot, has a great article on fermenting foods with beautiful recipes and I would love to try it on a small scale. Maybe I’ll be a winner.
I’ve toyed with the idea of fermenting, but have not yet done so. Perhaps a starter kit would push me into trying it. I remember my mother making huge crocks of sauerkraut. I did not appreciate it then as much as I do now.
We love all sorts of pickled salads at our house. Pumpkin is on our list for next year.
My favorite ferment is sauerkraut. I’ve been considering trying it myself but fermenting is daunting. This seems more approachable.
Sauerkraut. We make some at the end of every summer, in the traditional way. I would love to try this kit! Thanks for the chance to win.
I love everything I have made so far. Peach Kvaas and green pepper slices are my creations so far.
I have always wanted to make my own sauerkraut……I love the stuff! I have made pickles and a type of chow-chow which uses cabbage and green tomatoes. I just love pickled veggies. Thanks for the opportunity.
Sauerkraut. I’ve tried making it once, and it kind of freaked me out. I don’t think it ever fermented since my basement didn’t seem to be the right temperature. This giveaway would be the ticket!
Kimchi!
I have made large crocks of kraut with my mom, but would love to try small batches in a jar.
Sauerkraut. But I would like to try kimchi.
I love sauerkraut and kimchi which I purchase at the natural food store. If I could win this and begin to experiment on my own at home that would be great !
This thing looks great! If I don’t win I would def buy! My favorite fermented is sauerkraut but I just saw a recipe for fermented raspberry soda that is on my list.
Kombucha! I have some brewing right now.
Chuckle, chuckle- usually always have a batch of sauerkraut in the fridge or countertop. Same goes for kefir water. And sourdough starter (does that count?!)
I’ve been around the block with a ferment or two. (I might have 9 types of hot peppers brewing.) I love trying out new systems and passing on the knowledge. So many people just want to feel comfortable with the process.
have yet to ferment anything but eager to try it maybe something grand like sauerkraut
sauerkraut is all i have really tried – this would be an awesome win to help me explore some more!!!
Oh man, my favorite ferment? Just one? I can’t possibly narrow it down that much. I’ll limit myself to two: kimchi and kombucha. I currently have some kombucha going in a lovely crock from Ogusky Ceramics, and I also do my krauts/kimchis/pickles in mason jars, but I could *really* make use of the weight this kit provides!!
My husband and I have brewed beer and hard cider, but I have yet to ferment any food myself. This kit looks like our homebrew set up, maybe if I don’t win this I’ll have to drill a hole through a lid and try using an airlock from our brewing set up.
I think it’s Kefir because it’s so simple. But, I love pickled veggies too.
We have really enjoyed purple cabbage sauerkraut. We can’t get enough of the color (especially our 6 year old daughter).
I love it ALL. I even have a friend who says I could live off just fermented veggies.
I have just begun fermenting and I love it. My favorite is saurkraut and kombucha, but I love milk kefir, beets and I’ve also tried water kefir.
I’m afraid it’s the old standby for me–got some sauerkraut going now that I’m eager to eat, preferably on a peanut butter sandwich!
Fab Ferments makes some awesome fermented foods. My favorite is a seaweed blend.
Fermented drinks are probably my favorite. I’ve tried to make pickles and sauerkraut and it’s never worked out.
I haven’t added fermenting to my arsenal of food preservation techniques (well, ‘arsenal’ might be a bit deceiving… right now, I only can and freeze, but I’m trying dehydrating soon!) but with a lot of cabbage coming through in my CSA boxes, I’d love to try sauerkraut or kimchi! Right now, I fall into the “intimidated” category…
Fermenting is fun! I love ruby red sauerkraut, in fact, I’ve got a Le Parfait jar that full of beautiful sauerkraut in mid ferment. This kit looks like a game changer though!
I am a kimchi fan and most recently made scallion kimchi.
I really like doing Kefir and sourdough. I’m learning how to do pickled vegetables & fruits. But I’d really like to try a mead/honey wine next. I’m also a *huge* fan of ginger beer.
I really want to add more fermented foods into our diet. I’ve always loved pickles but I’m currently eyeballing a lonesome head of cabbage in my fridge.
I have done sauerkraut before, but since I’m the only one here who likes it I don’t want to do a whole crock full. This looks like it would be great for small batches!
My favorite ferment is definitely kimchi.
I’d love to learn how to make sauerkraut!
Sauerkraut finishing this week and pickles from summer being enjoyed everyday.
I have not tried fermenting but would definitely like to try this. Winning would help me out!
I’m all about the sauerkraut and kimchi.
I am all about the half sour pickle and would love to start making my own.
I come from a long line of Germans who KNOW sauer kraut. It is soooo good! Our family makes it every year. Last year I made a crock of fermented pickles and they too were quickly devoured. It would be nice to make a smaller batch.
Love sourkraut.
I’ve never fermented before, but if I can make something like what comes out of that barrel of half sour pickles from the state fair, I’m in!
I make pickles but would love to try sauerkraut!
I love a good kim chi. I would love to try to make my own fermented pickles as well!
My favorite *idea* of a ferment is ginger bug soda. Though in reality while I can get a happy fizzy bug, making it play nice with juice or a sweetened herbal mixture is beyond me. I can do a mean spicy dill pickle.
Interesting. I make a lot of full sour dills. I don’t have a ton of trouble but skimming the scum is not my favorite.
Kombucha is the only fermenting I’ve done but I’d love to start making my own kimchi.
I’m absolutely crazy about sauerkraut but have never made my own. I should give it a try!
I am digging making sauerkraut, too.
I regularly make sauerkraut with a combination of green and red cabbage, but I recently bought Sandor Katz’s wonderful books on fermentation and want to take it up a notch. Thanks for your blog. It’s fantastic.
Sauerkraut. So good homemade.
I love kombucha and have a jar in my kitchen right now. But I’m looking forward to starting a ginger bug once my ginger plant has matured.
I do like saurkraut. I have made it a couple of times. These tools look interesting and I would like to learn more about fermenting.
So far I love every ferment I’ve tried. Planning on more. Loved kimchi before I knew it was a ferment.
I’ve recently been learning about fermenting, but haven’t tried it yet. My daughter is a huge fan of kimchi so that’s most likely where I’ll start. Thank you for the opportunity!
This fall I did help a friend start a couple of crocks of sauerkraut– which was my very first adventure in fermenting. I’d like to try more but in small, mason-jar sized batches… you know, with an airlock and stuff. 🙂
Sauerkraut. Or kimchi. God both those are awesome homemade
Have never fermented before but would love, love, love
to make sauerkraut & pickles!
Thank you for the giveaway.
I grew up eating freshly fermented sauerkraut and I just can’t quit it. I’d love to try making my own kimchi as well.
i love garlicky kosher dills! I’d love to win the Fermentools Starter Kit.
I am brand new to fermenting. Just made my first batch of pickles and they turned out soggy, so I think that I may need this kit!
I’d love to try making sauerkraut. My German grandfather made his with garlic. I loved it.
Kombucha and pickles!
Kimchi is my favorite fermented food. It adds such zing to any dish.
Sour kraut and dill pickles!
I have made saurk.raut
My husband is the sauerkraut maker in our house and I’m the sourdough maker.
Definitely pickles. Love them!
I love making sauerkraut, but I would like to try making other fermented foods!
Kombucha is my favorite fermented food. I have had fermented vinegar (old wine) but haven’t tried making it yet.
I recently made a batch of kraut with beets cabbage and carrots that was superb!
I’m new to fermenting and would love to ferment beets next. Sauerkraut is my favorite fermented food.
Sourdough has been my most fun and challenging fermentation project.
I tried a small batch of fermented kimchi, but unfortunately it didn’t work out well. I would love to try pickles or sauerkraut!
I’ve been canning for several years, but I’ve hesitated with fermenting because I feel like I won’t really know what I’m doing. I would like to try to make some good pickles though.
I recently made baby yellow squash pickles. My favorite pickles are bread & butter. 🙂
Need to explore this. My first attempts failed
I am a pickle fiend! I havent done much fermenting but I have been makin several small batches of wine to possibly give out at the holidays. I have never seen this lil mason jar bubbler kit and now that I know it exists I have to have it!!!
Kimchee, NY Sours, sauerkraut… It’s all good!
Pickled okra or beets, for sure!
This is a very ice idea, Where to I purchase the equipment?
All instances of of the word Fermentools in this blog post link directly to their commerce website.
Sauerkraut is on my list of things to try. Food in Jars “Pickled Dilly Beans” are my favorite pickled item – so delicious! I’ve currently got a gang of beans in my fridge waiting for the pickling jar.
I’m a new convert to fermented dill pickles (or “fizzy” pickles as my son calls them), and I really like them fizzy- no half sour for me!
Half sours and kimchi and sour kraut and hot sauce and and and…
I’ve never been particularly good at choosing favorites; I’m more of an “one of each ” kind of person 🙂
I love “three quarter” sours. More than half sours, but not quite full sours, they get just the right balance of flavor to crunch for me. I’ve tried making my own fermented pickles several times and haven’t managed to get it quite right yet, though my refrigerator pickles are still quite good.
Ive been dreaming of how to make my own sauerkraut! This looks like just what I need to start.thanks
UMIBOSHI PLUMS !!
I am craving spicy kimchi as the weather turns cold and want to make my own! Thank you for a great give-away
My two favorite ferments to eat are sauerkraut and kombucha to drink.
Thank you.☺
I love all pickles but have only really done refrigerator pickles- would love to try a lactoferment soon, though!
Just couldn’t use all the radishes, turnips, and rutabagas offered at our CSA this year. Fermenting them would have been perfect! Well, there’s always next year 🙂
I have never tried fermenting, but would like to try to make sauerkraut.
Mmm… pickles! I love just about anything that’s pickled!
My husband really likes fermented pickles. He tried last year and didn’t succeed.
I’ve only tried pickles; I’d LOVE to try sauerkraut or kimchi! Thanks for the drawing. 🙂
My favorite fermented item to eat is sauerkraut and personally love to ferment dairy.
I have never really done any fermenting before. I am a fermenting stalker so far. I have been wanting to give it a try.
I attempted sauerkraut last year, but it didn’t work out quite like I’d hoped. Our apartment has terrible insulation, and if it’s hot outside, it can be even hotter indoors. I think that was the culprit. I’ll try again eventually.
Love sauerkraut. Would love to try to make my own!
Sauerkraut is our favorite… sometimes with chunks of onion, apple, and/or carrot. We’ve got several gallons going right now.
Really crossing my fingers for this one! We love fermented foods, but about 70% of our batches of sauerkraut go bad one way or another. Maybe this kit would help!
I’ve been dieing to try me hand at Kombucha. What fun!
I love kimchi and sauerkraut! I do have some problems trying to keep it from spoiling so this would be awesome!
My grandpa made the best sauerkraut. I would love to win one of these!
After a half year of making kombucha with success, I’m ready to take on sauerkraut! This would be so convenient, as my last attempt at sauerkraut seemed awfully messy on my counter with plates and cups. Fingers crossed!
My usuals are kimchi and kombucha. Next up: ginger lemon sauerkraut and curtido.
Just made a batch if sauerkraut today! Lol. Seriously need to invest in some airlocks. The plain old stoneware with a lid attract fruit flies.
I love sauerkraut which I make in big batches. I also love kimchi which I near made made before.
I would love to win this! I’ve never pickled or fermented anything but I really want to start and have zero tools to do so!
Sauerkraut is the absolute best! I would love to have the tools to make my own!
I like sauerkraut the best. Especially on sandwiches!
Dill pickles!
I love sauerkraut and kimchi!
Dill pickles spiked with garlic!
Not a huge sauerkraut fan but I do love kimchi and would love to be able to make my own! I love how compact this system is, instead of having a giant crock of it I can make single servings!
I’ve done sauerkraut once… its ok. Next batch will be awesomer, plus I’d love to do pickles.
A bit of the newbie to the fermentation game, but thoroughly intrigued. I’ve made several batches of raw, fermented hot sauce from various peppers with varying degrees of success. Also tried my first batch of KimChi this year. A kit like this would definitely help things more consistent and expand my repertoire of ferments!
I’m partial to Japanese tsukemono. Takuwan was my first love, and I’ll easily eat a bowl full of the stuff with a simple bowl of rice. Haven’t tried making it yet, though.
We all love sauerkraut and to be able to make it home would be excellent!!
I like sauerkraut and real dill pickles but have been weary of making my own.
I love sauerkraut and dill pickles and KimChi and want to learn how to make my own
Sauerkraut is my favorite, but right now I’m having a go at kimchee. I hope to try pickles next year.
Oh boy do I love sauerkraut. Grew up in proper Dutch Country so got the love early. Nothing like a big pile of mashed taters with gravy and ‘kraut. Or a Reuben…!
I have only done Kraut, but have enjoyed it.
I haven’t fermented before, but I’ve been reading Asian Pickles and I can’t wait to try my hand at a lot of the pickles, especially the Japanese ones.
I have a crock of sauerkraut fermenting now and I really love brined dill pickles.
I like sauerkraut and after making pickles the last couple of years, I’d love to try a hand at sauerkraut.
Sourdough, actually (since I’m not sure dandelion wine counts). For which I’ve never used an airlock, although a Tupperware container is better than a glass jar with screw-on lid, IMHO. It works wonders for making whole-wheat bread lighter, more moist and tender.
My homemade faves so far have been water kefir & lacto-fermented pickles!
I love fermented soy beans or cucumbers : )
I’d love to make some Indian pickles.
fermented pickles!
I love kim chi and am just learning about fermenting other things.
Hello all, I have been thinking about pickling since the 90’s. I bought the Ball Blue Book in 1995, which I still have, but never took the plunge. After stumbling onto foodinjars.com, I have gotten pickle fever. This year I have made 3 batches of garlic dill pickles, 3 batches of pickled serrano peppers and a batch of pickled red onions. None of the recipes have disappointed. Sunday I put together the small batch sauerkraut recipe, using the quart jar and plastic Ball lid. I am hooked and am not looking back. I am planning on trying more fermented food recipes and would love to try the tools offered by Fermentools.com.
Thank you for sharing your expertise.
Sauerkraut and kombucha.
I’ve never made any. I LOVE saurkraut and want to learn to make it!
I love a good half-sour cucumber pickle!
love kimchi and sauerkraut….
I am still learning about fermenting….. but I love the sour, contrasting flavors. This looks like so much fun!
I like my sauerkraut nice and sour. I wish I could get in the habit of fermenting! So healthy!
Sauerkraut…Yum! On a slice of rye bread…
My most frequent fermentation is kimchee!
My husband likes kimchi, and I’d like to try making some.
Having a few really good Asian markets in the city, my husband has gotten addicted to the real, good kimchi. I’d love to try making it at home!
Learning how to ferment is n idea that I’ve been flirting with for a while now. In the mean time, I’ve learned to bake all of my own bread, grow a garden and can the produce, with both water bath and pressure canner. But I just haven’t had the intestinal fortitude to try fermenting. If I win this, it will be my ‘sign’ to jump in and just do it.
Thanks,
JKLM, RN
I love these horseradish sweet pickles from the Amish section of the Columbus farmers market. They have a sweet spicy horseradish bite to them. Yum!
I’ve made sauerkraut a few times and have a lovely jar made with red cabbage ready to go. I’d love to branch out to do more fermenting but I’m always nervous about keeping the veggies submerged. This kit looks awesome – what a great idea!
I love sauerkraut! On the sweeter side!
Our first batch of sauerkraut was a sad fail. A little help with a kit from the pros would be much appreciated!!!
I love homemade sauerkraut, but have never made it. I think it would be fun, except I’m the only one who will eat it, maybe that’s a good thing!!!
Raw vegetables!
I love a little sauerkraut to go with any sausage – I love the way the tangy sourness offsets the salty, savory meat.
I’m big into the kimchi scene 🙂
My favorite ferment is cortido.
Pickles!
I have never fermented before and would love to use this and learn!
I am really getting into fermentation and trying all sorts of veggies using my spiral slicer. Also, the fresh apple cider available now is being transformed into vinegar.
I have not tried FERMENTING but really want too! I got 3 cabbages in my root cellar so I want to try it with their kit! I have done a lot of reading on how & after your post about this company, and then checking out their web site, this is WHAT I need! Seems the easiest & cheapest way to get started & give fermenting a try!
Wow! Just saw these elsewhere and was saying that they looked wonderful. And something that I NEED!! Yes, really. Need, because it seems that the time of year I would most likely ferment anything it is always very damp here. Makes me concerned about the safety of whatever is being fermented. This method would take away that issue.
Sauerkraut is probably my favorite fermented food. We use a lot of it, most often cooked in a crockpot with some sort of sausage, some apple, onion, caraway. Yeah, we are in a rut!
But, we want to try fermenting some cukes into pickles. Yum. This way would take away all sorts of anxiety. Hurray!
i have red cabbage sauerkraut in the fridge as we speak!
Sauerkraut
There is a fermented carrot and ginger slaw I buy that I love. I haven’t tried fermenting yet, just started canning this summer, and am intrigued to try it.
Half sour pickles and sauerkraut/fennel/tumeric ferment. So good.
I am trying to ferment apple cider vinegar as we speak…and interested in trying sauerkraut for health purposes!
How much kimchi and kraut can a girl eat!
I would love to try making sauerkraut someday. My father-in-law had a crock of it going one time when we visited, and it was absolutely wonderful. A single jar of kraut would be just right for me (no one else in my house will touch it !!)
Sauerkraut. Definitely sauerkraut. So versatile!
Kombucha is always brewing and kimchi!
Kimchi! Specifically a green onion kimchi that makes my mouth glad.
I mean, I also like kraut, but I feel like I don’t have the right container to ferment a large quantity (and a cabbage finely shredded seems like a large quantity).
But really, it’s about the kimchi. As a vegetarian, it’s how I make sure I get a mix free of shrimp paste.
Sauerkraut is my favorite and I have not been successful making it at home. I suspect that once I get it right, it’ll be amazing like home grown tomatoes.
Kimchi is my favorite, but we go through batches of kraut faster.
Got a 5L Jair of sauerkraut going right now. I’ve also enjoyed fermenting peppers and making my own hot sauce. Seriously considering purchasing a second fridge just so I can reclaim space in the kitchen fridge.
I like doing preserved lemons… and beet kvass.
Tried sauerkraut and failed. Need to try more!
“Kosher” dill pickles are my favorite fermented food..though I’ve only had them made by others.
what a cool little kit, sure would make small batch ferments nice and easy. our favorite fermented food would have to be brined peaches. they are so amazing.
Haven’t made any myself yet, but I’ve become a big fan of sour beers (Goses, Berliner Weisses, etc.) – introducing Brett to a brew gives it a refreshingly tart kick!
Sauerkraut is a staple in my house!
I’ve made pickles zillions of times. My attempts at apple cider vinegar and kombucha failed, but I will keep trying. One of these days I want to attempt sauerkraut.
my first kimchi batch is happy waiting in my pantry but i’d love to experiment with more recipes!
Still hung up on kmchee-love it!
I recently started making sauerkraut in mason jars. Using the “Fermentool” sounds so fermenting.
Have my first jar of Sauerkraut fermenting now! Hope it is ready for Thanksgiving. If not we can eat Kimchee!
Kombucha, ginger soda, and preserved lemons are a few of my favorites.
Pickles and kimchi are my favorite things to ferment. I haven’t really tried anything else (unfortunately), but I would love to try sauerkraut, but nobody in my family has really ate it before — so we don’t know how it’s supposed to taste like. :/
Definitely pickles for me! I put some on every sandwich I make so I need them in the house always.
pickles are my favorite thing to ferment, although I’ve never tried sauerkraut and would love to!
Id love to get more into fermenting. I’ve read great things about it.
I have not tried fermenting yet but would love to give it a go.Need help with the tools.Thanks I would Love to win.
I Did make pickles this year.First time canning anything.That is not quiet fermenting I know but I so want the chance to learn.
Pickled (brined) cauliflower might be my favorite, with onions and green beans vying for second.
Fermented dill cucumber pickles are my spirit food. I’d love to try this set up as I lost a batch to mold last year.
Gallons and gallons of sauerkraut! Our favorite meals & snacks include cracking open a jar of kraut!
[…] glass pickling weight, an airlock, a lid with a reusable rubber seal, and mineral-rich salt. The pickles I made using their kit turned out […]