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.
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.
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.
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.
I can’t wait to start fermenting stuff! I am excited about the salsa!
I’ve never done any fermenting, but I’ve got lots of yummy veggies in the garden to try it with.
Yoghurt, sour dough starter, dilly beans with remaining garden miniature squash spears were great, and a few weeks ago I did some pickled red onion for salads. I’ll give her page a like on FB and get over there to see what it’s all about. Thanks for another great giveaway!
OMG! if i had this setup i would start fementing eveything that didn’t lay still lol
I have fermented Kombucha and Kefir. Never tried mason jar lids specifically for fermentation. Would love to try!
I love to ferment many things. Even grew to like the taste of Kvass! lol
So far, I have not fermented anything, except for kombucha, but I would very much like to. My favorite fermented product is kimchee, but I would like to pickle vegetables and wild mushrooms.
I have yet to ferment any veggies but I really want to start! This would be a great way to lend some confidence for first time fermenters. Love your blog so much, it’s truly one of the best out there. Thanks!
Also, I don’t have Facebook
Have only recently learned about making fermented foods. Am really excited to try this and would love to win this to help this process happen more economically! 😀 Thank you!
I’ve only tried making sauerkraut, and that wasn’t too successful. Or perhaps it was and we just don’t like sauerkraut. I really want to make kimchi – that’s my husband’s favorite fermented food, and I like it too.
I make Yogurt regularly and have made Kombucha and am entertaining Water Kefir… I need to get on fermenting more veg I bombed at pickles and gave up. My husband still talks about the great Poison Pickle experiment. I am sure these caps would help me have some good success! 😉
Kabees El Lift!
my favorite fermented veggie is curry sauerkraut
Love love spicy rat tail radishes
We love fermenting sauerkraut.
I love lacto fermented ginger carrots!
I’m a social media CE…I already ordered a fermentation set through kick starter but would love a few more. I’m new to fermentation and mostl trying to get up the courage to actually eat the stuff I make!
So far I’ve only made yogurt. I would like to try various chutneys…
My favorite is simple, spicey pickles. I already like FarmCurious on facebook!
Last year was my first foray into lacto-fermenting– our bumper crop of cukes became spicy, garlicky, addictive pickles! I am really looking forward to trying sauerkraut.
I’m still getting the hang of fermenting. But when it works (or somebody else has done it) I love fermented cucumbers, peppers, cabbage and green beans…
No idea what my Facebook password is anymore and I’ve never fermented a dang thing, but my first garden is a growing and I want to learn how!
raw sauerkraut. yum.
I’ve been making kimchi! I’d love to try making lacto salsa.
went to nicoles page and signed up. previouly liked. my favorite thing is…. cabbage and sweet banana peppers. old recipe! YUMMMMM
I love to ferment some kimchi! !
I haven’t tried fermenting yet, but I’m really interested in trying it out!
I don’t do Facebook, as it freaks me out! My husband makes sourdough bread withhis starter and I make yogurt, but am dying to make kimchi. Would be thrilled to win this kit! Thanks!
I haven’t fermented anything yet, but I’d love to try salsa!
Sauerkraut made with caraway seeds. Carrot slices with dill and garlic. Water kefir. About to try milk kefir.
Great giveaway!
I have personally never fermented anything, but I am extremely curious about the entire process. I moved to Western Colorado about years ago and have since started my own garden, and learned how to can just about everything. Next on my to do list; learn fermentation.
***I am a social media conscientious objector. ***
Mead. My favorite thing to ferment is MEAD!
My goblet overfloweth and I toast the spilt blood of my enemies with nector of the Gods – MEAD!
My only attempt at sauerkraut didn’t turn out well, or so I thought. I dumped the whole crock to the compost/chickens and THEN found it was good on the bottom. I think I need a more fool proof way! :/ 😉
I’ve experimented with fermenting (kefir, kombucha–favorite!, tempeh) but not yet with vegetables! Since I eat a plant-based diet, one would think I’d go for the veg. So I’d like to try!
I do claim conscious objector status. Facebook is not an application I’m willing to let into my life. But please let Nicole know that I’m on to her Kickstarter project, and I think it’s very exciting to demystify the process of fermenting, and also to make the system flexible and multi-purpose. Thanks for offering the give-away!
My favorite lacto-ferment is spicy rhubarb “pickles”!
OK, so I’m a SMCO (Eh, Wayne Gretsky is from Simcoe, not me) and I would be delighted to win this Giveaway – my cucumber vines are loading up with future pickles already!
Love the idea of doing fermenting alongside canning and making pickles!!
I’m a traditionalist. I like dill pickles. 🙂
I tell all my gardener friends in the Pacific Northwest about your blog. You have timely, fun and terribly useful information.
There is almost nothing I don’t like to ferment! But a good one to mention is garlic scapes. Very roughly chop and put in a food processor until fairly shredded then just add salt let them get happy. Super nice addition to all sorts of things all winter/spring, like soups, guacamole, eggs, etc.
We made awesome crunchy pickles from homegrown cucumbers. Just like the old store pickle barrel, you just reach in and pucker up. 🙂
social media conscientious objector here, but i sure do love me some fermented garlic cloves! great for adding some starter culture to pestos and salsas which we likewise ferment before eating all summer long!
My favorite is sauerkraut but I also have successfully fermented my red bell peppers. Either is great!
I haven’t tried any canning yet, but we inherited many mason jars from my husband’s grandmother.
I would love to make sauerkraut.
I just started with 2 quarts of sauerkraut 2 weeks ago. I tasted one strand today and didn’t die, so far so good !
I haven’t fermented anything yet – Have a couple books and some jars itching for something harvested from the garden and spicy.
I liked the Facebook page. I’m a fan of sauerkraut and green beans 🙂
pickles!
One of my favorite ferments is kimchi! Another is a carrot, beet kraut with ginger and coriander. Delicious!!
Forgot! I also like the Facebook page!
There are so many choices! <3 making sauerkraut, tempeh (though I couldn't use the jar for that), rejuvelac (which I use in turn for fermenting nut cheeses). I also make yogurt, and ferment pickles & hot sauce. Oh, and beer and wine, let's not forget those! And kefir, too, though not as often.