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. 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.

  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 …..

  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!

  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 🙂

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

  13. 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.

  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. 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. 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.

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

  27. 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.

  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.

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

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

  36. 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!

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

  43. 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!

  49. 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. 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…