Win Our Fermentation Giveaway!

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Win Our Fermentation Giveaway!

Interested in making fermented foods at home? Delicious, healthy staples like yogurt, vinegar and sauerkraut are easy to make yourself with the right equipment — and today, we’re giving away our fermentation essentials to one lucky winner!

 

The prize includes our top-rated Hand Thrown Fermentation Pot, designed to encourage the fermentation of fresh fruits and vegetables. Just place salted vegetables in the crock, fill with water, then cover with the pot’s heavy lid to keep vegetables submerged and encourage lacto-fermentation. The winner will also receive the cookbook The Art of Fermentation, a comprehensive guide to the process with plenty of recipes.

 

To enter, just leave a comment on this post by Friday, July 19 at 6 p.m. (PT) telling us what fermented foods you’d like to make. We’ll pick a winner at random. Want to know if you’re the lucky winner? We’ll email our prize winner on Monday, 7/22, so be sure to check your inbox. Good luck!

372 comments about “Win Our Fermentation Giveaway!

  1. Karen

    My Grandmother’s 28-Day Pickles! I have her hand-written recipe and great memories of eating the finished product–crunchy, tart and super-sweet. She died many years ago in her small, Nebraska town, but my husband and kids have never forgotten “Bommie’s” pickles!

    Reply
  2. ev

    Real dill pickles with natural fermentation – no vinegar! These days often called Kosher Dill.
    My Austrian grandmother made the best pickles…as a child I also loved pickled beans made the same way…whole dill heads and garlic cloves in every jar.Those pickles were very crunchy and had a bite to them.

    Reply
  3. Johanna

    My boys want to make fermented cucumbers but I would love to make kimchi at home!

    Reply
    1. Rebecca

      Let the mad fermenting begin! pickled cukes, pickled beets, sauerkraut, pickled ginger, cheese…

      Reply
  4. Alison Probert

    Homemade vinegar and sauerkraut. my Gran was German and Dutch and the pickling crock she used was lost. I would love to re teach a whole new generation of our family.

    Reply
  5. mary

    I love to make yogurt and would love to try and make pickles and other pickle veggies.

    Reply
  6. Barbara Fraelich

    I tries sauerkraut and failed due to wrong container I want so badly to try again with the right equipment!

    Reply
  7. Meredith

    Veggies, cabbage, pickles, beets… pretty much anything that can be pickled!

    Reply
  8. Dae H

    So many things: Kimchi, lacto fermented salsa, mushrooms, dilly beans, ginger for ginger ale, onions…. Mmm the possibilities are endless!

    Reply
  9. susan snyder

    I have a 20X20 veg garden and I pickle/can lots of things. Very interested in fermenting cukes and other pickles!

    Reply
  10. Cindy M

    Oh my gosh, I would be torn to give this to my dear friend or hoarde it myself!!

    Reply
  11. Jennifer Wilborn

    Pickles, cabbage, the possibilities are endless! I would love to have this!

    Reply
  12. amy langrehr

    very much interested in making sauerkraut. my dad was a big fan and i am told that eating it is good for you because since it is fermented vs cooked, there are probiotics in it…good stuff. i’m in .

    Reply
  13. amy langrehr

    very much interested in making sauerkraut. my dad was a big fan and i am told that eating it is good for you because since it is fermented vs cooked, there are probiotics in it…good stuff. i’m in .

    Reply
  14. Michael Jacobson

    Kim chi, in all its forms. Spicey dill pickles too. Just bought Edward Lee’s “Smoke and Pickles” book so there are some recipies in there for sure!

    Reply
  15. Vicki

    Sauerkraut! Homemade tastes so very different than canned! Have cabbage in my garden almost ready to pick…my mouth is watering.

    Reply
  16. lace

    I love to make ginger, beet sauerkraut. It’s so good. I’d love to try pickles this summer if my cucumbers will ever grow!

    Reply
  17. Sarah

    I would LOVE to make my own sauerkraut! It would be perfect for an Oktoberfest party with homemade pretzels, sausages, and beer!

    Reply
  18. Wylie

    My husband makes the most delicious sour dill pickles with lots of garlic! I would love to win this crock for him!

    Reply
  19. MikeG

    I have always wanted to make my own pickles and other pickled vegetables and this would be the perfect way to get started!

    Reply
  20. Natalya M.

    Maybe it’s because I grew up in Ukraine, where pickles and other fermented foods are served with almost every meal, but I love anything pickled or fermented, from cornichons to kimchi. I would love to try to ferment my own radishes, cabbage and cucumbers! I sure hope I win :-)

    Reply
  21. Josh Hill

    I need this! Brussel sprout kimchi, sauerkraut and rejuvelac is what I can and will make if I have this crock in my life.

    Reply
  22. Donna Pettus

    Sauerkraut, pickles and apple cider vinager. I love playing with foods and would love to have this container.

    Reply
  23. Beth Revels

    I would make fermented hot sauce first. Then who knows. The sky’s the limit.

    Reply
  24. Jenny Daugherty

    I would love to make sauerkraut and veggies because they add so much interesting flavors to fresh salads and dinners. I have never done it before but have started researching fermentation and this pot was on my wish list.

    Reply
  25. karen s

    I would love to make my own sauerkraut. It is a staple in my home – doctor’s orders!

    Reply
  26. Jenn A

    I grew up canning, but not fermenting. I have a Polish background my son shares along with his German one, so sauerkraut is likely first and then with my cucumbers coming on I figure pickles are next. I also have beets coming I’d like to ferment. Best of all though.. whatever I start with I want to start by teaching my son the art of something I didn’t know as a child myself.

    Reply
  27. Sandra Spinello

    Homemade yogurt sounds amazing!! Have made vegan ice cream but homemade yogurt would rock!!

    Reply
  28. Angela McKoy

    I would like to start making sauerkraut and garlic dill pickles. There is nothing like them.

    Reply
  29. Jen L

    I just made my first batch of homemade yogurt yesterday, so would love to use this to make a starter each month. And my husband-to-be is Hungarian, so I’m sure he’d love to make sauerkrout!

    Reply
  30. Adam Leman

    Fermented beet slices would be perfect and ready just in time for some early Autumn salads. Sauerkraut would be fantastic and find its way onto so many dishes.

    Reply
  31. Mindy

    PICKLES!!! I’ve never had fermented pickles and I can’t even find them in supermarkets where I live. They’re all vinegar pickled and I’d really like to try some.

    Reply
  32. jill

    After reading everyone’s posts, I’m realizing how many fermented foods I love. Yogurt is first on the list, but also want to try some of the other suggestions. The recipe book will, no doubt, inspire me!

    Reply
  33. Sara B

    Want to make pickles and will try making other things… Can’t want to share my fun with everyone!!!

    Reply
  34. aprille campbell

    I tried making fermented pickles and really need this type of equipment. But if I could make my own vinegar to pickle with would be AWESOME!!

    I would say I want to make vinegar the most.

    Reply
  35. Naomi Nakashima

    Where to begin? Pickled ginger, sauerkraut, sauerrüben, vinegar, vinegar, vinegar – especially apple cider vinegar… oh so many various things.

    Reply
  36. Jan M

    Since my kitchen counter is currently covered in cucumbers and I have dill growing in the garden…..then there will be the cabbage this fall……and radishes…..maybe some okra……

    Reply
  37. Wilma Jerrell

    I will make Polish Kraut as soon as I win this and receive it at my home!!!

    Reply
  38. Annette

    I’d like to make sauerkraut. I tried once in a jar and ended up raising bugs. :(

    Reply
  39. Miriam Rauk

    Would love to try this! I love yogurt and fermented foods are so good for you! Here’s hoping!

    Reply
  40. Miranda Karson

    I would really like to learn how to pickle things. I have been wanting a crock for quite some time.

    Reply
  41. Dea

    Mmmmm… pickles… sauerkraut… kimchi… and anything else I can come up with!

    Reply
  42. Wendy W.

    Starting off easy: First yogurt. Then Mead. Other ideas I fancy are kimchi, pickles, and perhaps some Japanese style natto.

    Reply
  43. Harmony

    Like most, I would love to make kimchi. Just can’t go wrong with kimchi… or maybe you can without this handy fermentation pot ;)

    Reply
  44. dan granato

    Kimchi all the way sometimes the kraut when I have polish sausage and dumplings

    Reply
  45. beth goldberg

    Sauerkraut for sure. I start each morning with a sauerkraut “shot”

    Reply
  46. L. Heimstra

    My favorite is sauerkraut. Has been since I was a kid. I would love to be able to make my own!!

    Reply
  47. LeeAnn

    Sauerkraut would be first but expect it would be used often – so healthy. Thanks!

    Reply
  48. KathyPittaluga

    I already make jellies, jams and spreads. Would love to learn another art in the kitchen. So cool!

    Reply
  49. Aparna

    I already make yogurt at home, but a fermentation kit would be super cool to have.

    Thanks
    Aparna

    Reply
  50. Sandi

    What would I pickle or ferment if I won the crock?
    Well, if I told you, I’d have to… Ok, I’ll tell: some nice lemon cukes (kosher style), kimchi with purple cabbage, sauerkraut (never tried that) and how about a batch of Greek Yogurt, too? Shoot the moon, go for it!

    Reply
  51. Jennifer

    I would love to be able to pull of kimchi and be much better at sauerkraut. Yogurt was just the beginning!

    Reply
  52. Betsy

    1. Kimchi- I have recently become and addict and am thinking about using the crock in my crockpot to start a batch.
    2. Red cabbage and carrot sauerkraut.
    3. Traditional sauerkraut. I made this before and should get around to making more.

    Reply
  53. Kara

    I would love to make a fermented pepper mash. My husband and I grow over 60 types of hot peppers and this would be a great way to preserve and transform our peppers.

    Reply
  54. MM NEELY

    Oh gosh…I would make bread starters, yogurt, try my hand at cheese. Just lots!

    MM

    Reply
  55. Michelle

    Yogurt would be a good thing to start with. I’ve already made it in quart jars that sit in hot water, but this would be fun to try also!

    Reply
  56. Lise Battaglia

    Fruit kimchee, sauerkraut! whey salsa, beet kvaas, Turkish pickles, the list goes on . A lifetime of probiotic happiness. This is a great looking vat. Would love to have it on my countertop.

    Reply
  57. Melissa

    I love pickles, and I love being able to ferment my own with natural ingredients at home.

    Reply
  58. Francisco Javier Martinez

    I love making sweet pickles and picked aspargus. Guest really love when you share with them.

    Reply
  59. Cynthia Glorioso

    I want to learn to ferment or pickle turnips and radishes. I tried to do radishes this winter but they were too salty. I think it would be better in a crock. Also I have always wondered about saur kraut. Love it on sandwiches.

    Reply
  60. lindsey k

    I make kimchi, sauerkraut, and both milk and water kefir, but I want to try lacto fermented cucumber pickles, and it’s cuke season right now! All I need is a new crock and a trusty recipe!

    Reply
  61. Laura Speck

    I love, love, love sauerkraut!!! I have a recipe from my Great-Grandmother and would love to try It with your delightful crock!

    Reply
  62. Kristen

    Pick me! I would love to make old fashioned sauerkraut…my grandmother’s recipe.

    Reply
  63. Kitty

    So they sell fermented hummus at the farmers’ market. I want to figure out how to make that.

    Reply
    1. Vivi

      Kitty, which farmers’ market has fermented hummus? I’ve never heard of that?

      Reply
  64. margaret palmer

    Sauerkraut! My mother who is 96 years old now told us how her mother
    always had a barrel of sauerkraut fermenting on her old wooden porch in Springfield, Georgia.
    My mother and her brothers would lift the lid from the barrel and eat it as an afternoon snack.
    She said it was so delicious!

    Reply
  65. Barbara

    I already make sauerkraut and pickles in mason jars, but would love this crock!

    Reply
  66. lorraine strader

    Have never fermented or pickled anything before but have been reading up how healthy it is for you. This would be just the kick in the pants to get me started.

    Reply
  67. Nichole

    never thought about fermentation until now, but yogurt and sauerkraut sound interesting

    Reply
  68. Sue P

    I’d love to make my own vinegar!! I use them almost 100% of the time making salad dressings or using them on grilled veggies and other foods.

    Reply
  69. Susana

    I would love to make sauerkraut. I’ve always wanted to try! After that kimchi for sure.

    Reply
  70. Christine Rulli

    My Grandmother’s (Yiayia’s) Greek Yaourti, or yogurt, of course! She brought it with her from the old country and it was the best of the best. They were poor and ate yaourti as a daily staple in 1915 when she came, but she continued her tradition in a crock she brought with her for that purpose. Gone is the crock and my “Yiayia” has long passed, but the cherished memories and taste of her yogurt remains with me forever!

    Reply
  71. Kaitlyn

    I don’t think I can pick one favorite! I would love to try my hand at making pickles, kimchi, or yogurt!

    Reply
  72. Cindy Fore

    Oh, already have a list of things to make! Sauerkraut, pickles (several of my favorites), yogurt and probably lots of other things! Our family’s started making a lot of our own foods vs purchasing premade foods! Soooo much better for you and the taste is great!

    Reply
  73. Amanda

    Such a cool giveaway! I’m planning on making kimchi this week as my first project. I’d love to win the book so I can learn how to ferment other things.

    Reply
  74. Joanne

    We just made pickled lettuce! It was amazing. In fact they have new vinegars out there to pickle with.

    Reply
  75. CK

    I would make KIMCHI, sauerkrat and Kvass – all very good for you and have wonderful health benefits. Oh and Yogurt for the kids!

    Reply
  76. Ingrid Durham

    I would take another attempt at saurkraut. I made it a couple of years ago using a plastic bucket from the bakery. This would be so much nicer.

    Reply
  77. Patti

    I already make yogurt and fruit liqueurs. This would be awesome for the liqueur making.

    Reply
  78. Cyndy Buttrum

    I live on a vegetable farm so this would be fantastic to make pickles with the cucumbers we grow.

    Reply
  79. Sherri

    Pickles using my Grandmother’s recipe and goat cheese.
    Can’t wait to use the ferment pot.
    Love it!

    Reply
  80. Yelena Zakharova

    Pickled cucumbers, beets, cauliflower, onions, sauerkraut, yogurt, cheeses, apple cider vinegars… you name it! My mom loves to make these and they come out delicious!!! She would be thrilled to have this pot and the book!

    Reply
  81. Regina Olson

    I make my own yogurt from my goats milk. In the fall I have made sauerkraut several times. I just use a plastic pail and a plate on top. I love fermented foods. They are easier on my stomach.

    Reply
  82. Marla

    I’ve never tried this, or heard of this cooking device. Sounds like something to try.

    Reply
  83. Casey Madinger

    Yes, please!! We already make our own sauerkraut and would love to try something new!

    Reply
  84. Rebecca

    I would love to make sauerkraut and kimchi – they are both really healthful foods.

    Reply
  85. Margaret Brown

    Red hot cinnamon pickles My mother use to make them good with crackers and cheese.

    Reply
  86. Lindsey

    I’ve been on a sauerkraut kick lately….would love to give it a try in my own kitchen!!

    Reply
  87. Andrew Stormer

    Saurkraut! Love it and no one else in my family will eat it. maybe they will eat it if it is fresh homemade.

    Reply
  88. joanna howe

    Wow! I like making fermented rice, kimchi and recently fermented radish and turnip greens which I sautee later on cooking them similar to collard greens.

    Reply
  89. Meghan Finley

    Sauerkraut! I’ve always missed my grandmas and have wanted to make my own

    Reply
  90. Karen Ranlett

    I really miss pickled green tomatoes and want to make kosher dill pickles.

    Reply
  91. Mary W

    Fermented sauerkraut is so addictive! Healthy for you and delicious. I would definitely make sauerkraut first and then try Kimchi.

    Reply
  92. Stephanie Danger

    I would love to make my own yogurt. My 2 year old loves yogurt and by making my own I can know what is in it.

    Reply
  93. Jen S

    Oh I would love to learn how to make some Giardiniera. The classic mixture is so tasty.

    Reply
  94. Heather L

    For me, sauerkraut. For my husband, kimchi. For us, pickles and vinegars. Would be fun to experiment!

    Reply
  95. Jeffrey W

    I would make beets, pickles, darn near anything that I could. I think I would research recipes and try them all just to try them.

    Reply
  96. Richard Weaver (Alabama)

    I want to learn to make pickles and Kimchi, this pot would make it a lot easier.

    Reply
  97. tina liles

    I would love to learn how to make vinegar and dill pickles… without the garlic. I am allergic to garlic and it is impossible to find dill pickles without garlic.

    Reply
  98. Stefanie Gee

    How timely! My girlfriend and I were just trying to coordinate a cooking day today. We plan to make dill pickles in August, supposedly the optimum time for fresh dill.

    Reply
  99. Laurie

    Ooh, so hard to narrow it down, but I would start dishing out every spin on sauerkraut… my Polish grandmother would want it that way :)

    Reply
  100. John B.

    I’d have to try making sauerkraut with my new “Hand Thrown Fermentation Pot”!

    Reply
  101. Renee C. Smith

    My husband loves sauerkraut. Unfortunately I tried it and found it less than appealing. Maybe it’s the blandness of the store bought varieties, huh?? My ancestors were of Austrian/German origin, so I know I’m missing something… I should be enjoying sauerkraut everyday!

    Reply
  102. Karen

    I just finished a batch of yogurt, and we love to do limchi and sauerkraut as well. This would be amazing to have the proper tools to do it with! And Sandor Katz is the king!

    Reply
  103. Kimm Gillam

    After my trip to New York and visiting the Pickle Guys, definitely want to make sour pickles! Would also like to try pickled green beans, onions, and sauerkraut.

    Reply
  104. Tans Singleton

    Sauerkraut that will remind my Auntie of her childhood in Germany!

    Reply
  105. lindsey

    oooh, i’d love to ferment other veggies, like carrots, in a crock like that!!!

    Reply
  106. Mary Katherine

    I’d like to make beet kvass! It’s supposed to be really good for you. I tried to make it once but I didn’t use the right equipment so it didn’t turn out.

    Reply
  107. samantha r

    I would love to make pickled banana pepper or any peppers. Also dill pickle.

    Reply
  108. Kristen

    have only recently begun a fermentation journey. So far, Sauerkraut was a success, I’ve got my sights set on trying everything. But Kimchee is high on the list.

    Reply
  109. Michaela C

    I’ve been itching to make kimchi ever since my husband left for South Korea. This would make for a perfect start!

    Reply
  110. Robin Freeman

    There has been so much lost to time! I remember summers spent at Mamas when she just seemed to have all this delicous food just appear on the tables! Some of her things have been lost to time, like the fermenting crock, and this one is beautiful! It would simple be wonderful to introduce some of her techniques to our kids today. And the fabulous flavors that simply can’t be purchased today!

    Reply
  111. Grace Scammell

    I remember watching my Grandmother as a child make sourkraut and would like to try this for myself.

    Reply
  112. Kyra Gorski

    I have a long list of fermented foods I would make…………..yogurt for sure, but also I love sourdough and a fermentation kit would help me with getting a Sourdough starter up and running.

    Reply
  113. Allyson

    Its a southern RELISH called chow-chow – its pickled peppers onions and its so yummy and spicy on just about everything

    Reply
  114. Vivi

    As a farmers’ market vendor, surrounded by so many fresh fruits and vegetables, I would put this fermentation pot and book by Sandor Katz to good use making sauerkraut, pickled cucumbers, beets, gingered carrots, preserved Moroccan lemons, ginger beer, etc. The possibilities are endless!

    Reply
  115. Kelly A

    Oh wow!! Would love to win this! I would make pickles, beets, apple cider vinegar & yogurt. THEN I would probably research to see what other exciting things I could pickle/ferment! Woo hoo!! Excited about this give away!! Thanks for the opportunity to win it!!

    Reply
  116. Jennifer Young

    I’ve never met a pickle I didn’t like. I would love to make my own.

    Reply
  117. kristy balser

    love to can pickles nothing better in the winter then homemade bread and butter pickles

    Reply
  118. Krystal R

    I would make homemade sauerkraut. I’ve heard it’s so good and I know it’s really good for you!

    Reply
  119. SCrain

    I am very excited about naturally processing and preserving whole foods! I would love this as I already enjoy making pickles, but want to make: kefir, kumbacha and yogurt. Also veggies like okra, cabbage, beets, carrots and green beans.

    Reply
  120. Carmen Giron

    aah I am new to this, I need that cookbook to get started – and the pot is just toooo cute!!! I have my first veggie garden this year , perfect timing!

    Reply
  121. paulette schneider

    How appropriate, this has been my season of pickling–carrots, celery, green beans, onions so far this year. Would love to to make saurkraut. I have a ancient crock that my grandmother used to make her saurkraut and pickles, but alas it is cracked and I am afraid to use it for food–although it has become a place to store cleaning product–I love to repurpose. Would love also to try
    oil curing some of my own soppressata!!!

    Reply
  122. Anna

    Kimchi and sauerkraut are my faves, but I really want to try making vinegar! Most I’ve ever done in that regard is just flavor my own vinegars. Such a fun product!

    Reply
  123. Krista Stewart

    I absolutely love saurkraut and would love to make it at home. I’ve tried without a fermenter and realize that it would work much better with one.

    Reply
  124. Stephanie Place

    I would love to make kim chee cabbage, turnips, cucumbers, peppers, and whatever else the farmer’s market has in abundance.

    Reply
  125. Alexandra

    I love sour, and tangy fermented foods. I use it quite often in my vegan meals because it adds that much needed dimensional flavor they can sometimes lack….plus this container is an absolute beauty and I would love to display it on my kitchen counter!

    Reply
  126. Kevin G.

    I would make pickled peaches like my Granny did when I was a young. I would also like to try making different specialty relishes, picles, and sauerkrauts to go with my home made game meat sausages. Think alligator sausage and a “fish pepper” seasoned sauerkraut, venison sausage and garlic pickled okra, wild boar bratwurst with a cayenne and pickled pear relish.

    Reply
  127. Mary Beth Elderton

    Hubz has been suggesting pickles, and I have been reading about ginger. At any rate, I’d be a total beginner.

    Reply

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