Northwest Edible Life

urban homesteading in the pacific northwest

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{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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  1. Just “liked” her FB page. I love the basic sauerkraut I’ve made so far and the garlic dill pickles were so much better than the vinegar based pickles I had made in the past. They remind me of the wonderful dill pickles from a NY Deli.

  6. I have tried fermenting a few things in the past (sauerkraut, kombucha, maybe something other things I’ve blocked from my memory), but I have two problems: 1) generally not liking the taste of sour foods and 2) I have some anxiety issues around food safety with home-fermenting. But, I would like to keep trying because I know it’s good for me!

  7. Taking a facebook experiment break (After a month I may not use it at all) but this sounds like a fantastic idea!
    I’m a beet fiend, and I love lacto-fermented beets with lighter colored anything (in our family if it’s pickled, we’ll eat it) for the color as well as the flavor. This summer I want to try and put daikon spears into a ferment with beets to get pink pickle snacks.

  12. Fermented dills all the way! And sauerkraut, lots of sauerkraut! I might try turnips this year 🙂

  13. So not a huge fan of social media, but AM a huge fan of lacto-ferments. Would love to try out some of these products–a little more high-tec than the rock-in-a-ramekin method I’m currently using in my kitchen. Thanks for the awesome giveaway. I really appreciate the wealth of information & useful products that you showcase here.

  14. I’ve never fermented (intentionally) and I’m excited to find our what all of the fuss is about! 🙂

  16. Love to ferment so many things: yogurt, sauerkraut. pickles, carrots, tempeh, wine, beer, and more! Do I have to pick just one?

  19. I LOVE kimchi. And I would absolutely love to be able bane it at home! Also, Japanese pickles, like Daikon and other radishes.

  21. I’ve never fermented before but a friend of mine makes the best fermented slaw. I’d love to add fermented foods to my family’s diet on a regular basis!
    Like the facebook page.

  24. Kiefer and kombucha Really looking forward to doing more. Purchased two kits to start. Can’t wait to get them

  25. I’m fermenting salsa right now and it’s my first ever ferment (at least intentional) I am looking forward to trying sauerkraut, kimchee and others.

  28. I haven’t fermented yet (have been kind of intimidated to try) but with this kit I think I could! I would love to do sauerkraut, carrots, kimchi, green beans, all kinds of stuff!

  29. I love making pickles! I currently have a gallon of sauerkraut going, and am trying a ferment of carrots, onions, garlic and lemon juice – leftovers from my knife skills class. I hope to win the kit – it would make my fermenting adventures so much easier!

  32. I absolutely love my fermented sauerkraut and does my daughter! 8th tried pickles but they were too salty for me. Will try again! Love the colors of the veggies you have fermented! They are inspirational!

  35. Would love the recap fermentation kit! I’ve tried a couple of times, unfortunately unsuccessfully, to make sauerkraut. Anxious to try again…we eat lots of ferment. I have a few of the recap lids and love them! I am a social media conscientious objector…

  37. I know it’s basic, but I looove sauerkraut! And also fermented bell peppers 🙂 Liked the page!

  39. Yogurt is what we make the most we have a great local dairy we get our milk from its not raw but its very low heat pastureized and not homoginized makes excellent yogurt. I also fermented hot peppers to make my own hot sauce. I don’t facebook , not an objector exactly but just not a fan.

  41. I’m dying to try fermenting my own kraut! It’s a goal this year to start fermenting and then eating the products of ‘my’ labor on a daily basis – see if I can’t help my digestive track out a little.

  42. I just started making pickles and kombutcha! I’m new to fermentation and hope to try a lot of new fermentation recipes this summer, too 🙂

  43. My favorite ferment is making koji from scratch for my misos and homemade tempeh. 🙂

  44. I love experimenting with different veggie combinations. I love the usual sauerkraut, but add other vegetables with it. Today I added sweet potatoes and garlic! And I also started two half-pints of chopped onion, one with dill weed and one with bay leaf…can’t wait to taste the results!

  47. all the things! seriously. i want to ferment just about everything. so far my favorites are making kraut, kimchee or lemons!

  48. I’ve never fermented anything! but my fiance is a budding chef, I’d love to give him this and see what he comes up with.

  50. So I liked the farmcurious page. I make a lot of fermented stuff. I think my favorite is fermented yellow hot and sweet banana peppers with a little dill, garlic, and cayenne; and good ol’ filtered Cumberland River water (via my tap) and Himalayan pink salt. I hope I win!!