This giveaway is now closed, and the winner is Jenn W who’ll be crocking up a batch of beet sauetkraut in no time! In the mean time, Cultures for Health is offering Nourished Kitchen readers a great discount. .
I love fermentation, the whole entire process: the mysterious and nearly magical way invisible microbes transform fresh foods into vibrant, enzyme- and vitamin-rich culinary delights that last nearly forever in cold storage. I love pounding my way through heads of cabbage, seasoning them with ginger and chili peppers for kimchi or with carrots and scallions and serrano peppers for curtido. I love seasoning the brine for sour pickles and sprinkling salt into the centers of Moroccan preserved lemons. And for those of you who’ve participated in this month’s Preserve the Bounty Challenge, you’re already well on your way to learning the lost arts of traditional vegetable preservation methods like fermentation. Besides, the process of lactic acid fermentation is not only time-honored, earning steadfast esteem in the traditional culinary heritage of cultures across the globe, it is also one of the most important aspects of healthy cooking anyone can master. The mere act of fermentation drastically improves the nutritive qualities of the foods we consume – which is why they’re featured with fair frequency at Nourished Kitchen.
I am so excited about this giveaway and, if I can be truly honest, a bit jealous … a bit covetous, because Cultures for Health has put together an impressive kit for one Nourished Kitchen reader: two vegetable fermentation masters, the famed book Wild Fermentation by Sandor Katz, Caldwell’s vegetable starter culture, a mandolin slicer and Celtic sea salt. It took me a long time to acquire, over the years, all these individual items and I’d have saved an awful lot of failed krauts and pickles if I’d had the good luck to find the materials altogether in one place. From the very beginning of my journey into real and traditional foods, I’d followed Sandor Katz’s legendary book: Wild Fermentation which now lays dog-eared on my nightstand (yes … I read cookbooks in bed, and in the bath but, curiously, not in the kitchen). Then I found vegetable fermentation masters which are simple glass jars equipped with an airlock and this combination ensures more even and reliable ferments. I’ve used mine to make sauerkrauts, cucumber pickles, preserved lemons, probiotic apple and beet relish, sour turnips, sour beets, pickled daikon radish and many other vegetable ferments. I’ve even used it successfully to brew wild mead (and I can’t wait to share that recipe with you). Most recently, thanks to Cultures for Health, I’ve discovered the Caldwell’s vegetable fermentation starter which I love and use more readily now. I’d always been one for wild ferments, eschewing the addition of whey, but I’ve really enjoyed the addition of a vegetable starter culture in many of my recent ferments.
And of course, if you’re ever stuck for an idea about how you can use all the goodies in the kit, email me, or, better yet: post your question on our new forums!
The Nitty Gritty Details
The Prize ($107 Value!)
- Half-Gallon Vegetable Fermentation Master
- Quart Vegetable Fermentation Master
- Wild Fermentation by Sandor Katz
- Mandolin Slicer
- Caldwell Starter Culture for Fresh Vegetables
- Celtic Sea Salt
How to Enter
Anyone is welcome to enter who is over the age of 18 and resides in the United States, provided doing so does not violate any local laws of your place of residency. If you are currently using an adblocker, please disable it so that you can participate in this giveaway (besides, you’re actually missing out on content when viewing Nourished Kitchen with an active ad blocker). For those reading this post in a feed reader or by email, if you wish to enter, please click through to the actual post.
7 Ways to Enter
You MUST enter through the Cultures for Health website first. Your entries will not otherwise count unless you first sign up through Cultures for Health:: .
There are seven ways to enter and up to a maximum of ten entries per person. Please remember that for your entry to count, you must leave a separate comment for every entry you make.
- DO THIS FIRST (REQUIRED): . Then come back to this post and comment letting me know the first vegetable you’d ferment with your new kit.
- Blog this giveaway explaining why you want to win and including a link back to your favorite fermented Nourished Kitchen food recipe.
- Subscribe to the Nourished Kitchen newsletter sent every other week (seriously, folks, you NEED to subscribe to this anyway. It’s awesome.) (1 extra entry)
- Subscribe to the Nourished Kitchen feed by email. (2 extra entries)
Already Love Nourished Kitchen and Get it Anyway You Can?
Don’t worry, just leave a comment for every applicable entry to be counted. Part of subscribing to, fanning and following Nourished Kitchen is participating in goodies and giveaways like this one, but don’t forget to leave a comment for every applicable entry.
Four Reasons You Should Enter Right Now
- Because it’s completely free to enter, all it takes is about five minutes of your time.
- Because this kit, and everything it contains, will set you up completely. It contains everything you need, save the actual vegetables to get started pickling and preserving your way through summer’s bounty.
- Because when you enter this contest, clicking on the link above to Cultures for Health, you support Nourished Kitchen which enables me to keep bringing you great content, and loads more real food recipes (that you can use with your new kit!)
- Because everyone who enters gets a coupon code when the winner is announced – meaning you’ll all save a little something for participating.
The Announcement
The winner will be announced on this post and to all participants with valid email addresses by noon on Monday, August 23rd Mountain Time. The winner will be drawn by Random.org and contacted after noon on Monday, August 23rd Mountain Time. The winner has twenty-four hours to respond before another is chosen.
I would probably ferment carrots.
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I would ferment cucumbers and carrots for sure!
The first veggie I would ferment would probably be cabbage!
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I subscribed via email. (extra entry #2)
i would ferment cabbage b/c i haven’t fermented anything before AND b/c my daughter loves sauerkraut!
This is exciting. I would love to learn more about these methods of food preservation and their healthy benefits. I would begin with the salsa I think and then try things my family is not familiar with.
I would definitely try fermenting beets first!
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I just subscribed to your feed via email (1 of 2 entries).
I just subscribed to your feed via email (2 of 2 entries).
I am a fan on Facebook.
I follow you on Twitter and just tweeted about the giveaway!
I have wanted the things in this giveaway for so long that I was blown away to see them all in one place. I’m so excited about this! I signed up at Nourished Kitchen and I’m dying to try sauerkraut. I have four heads of cabbage just waiting to be fermented but I’m afraid to try.
I subscribe to the newsletter. Thanks for the giveaway!
I’ve been an email subscriber for a while now. I love it!
I “Like” you on Facebook. Tryprayer is the name.
I follow you on Twitter, TryPrayer, again! I tweeted about your giveaway.
I would make sauerkraut. I have made several batches before and they came out great.
I would ferment pickles! And then your preserved lemons look great.
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I’ve shared a recipe with a friend (Or many!!) On facebook
I would ferment cabbage first because I have never done it before!
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I would ferment cucumbers as we have a bumper crop this year of a sweet Asian variety.
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I sent a friend the Preserved Lemons recipe.
I sent my mom the pickles recipe.
I’d probably do cucumber pickles… or maybe salsa? Thanks for hosting the giveaway!
I went to the cultures for health website and signed up. The first vegetable I would ferment would be cucmbers.
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I would go for the Apple and Beet relish. Beets are wonderful in and of themselves but combining them with apples, well, does it get any better than that?
I already subscribe. I know very little about fermented vegetables but I am a vegetarian so I would try all sorts of things such as squash, asparagus, cabbage, onions, and anything else that crosses by kitchen counter.
As we love Bubbie’s pickles, I would try my hand at making lacto-fermented pickles for my family of 6 to save some cash!
Ginger carrots!
Fizzy cucumber pickles!
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Pickles! I love dill pickles, and no one in my house is too hot on sauerkraut, even though it’s easier…or maybe gingered carrots…. I can’t wait!
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I would ferment cabbage this fall. Our neighbor here in the mountains grows the best cabbage in the world, basketball size, but sweet and incredible crisp – perfect for sauerkraut!
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I’d love to try Kim chi. Sauerkraut and Kim chi help with my digestion. Getting in to preserving more food is also very interesting and I’d like to experiment more.
On a separate note. Try pickled eggs, they are FANTASTIC! Yumm
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I follow up on twitter, Facebook, and I subscribe to your newsletter.
Carrots! I have a 5 lb bag left from a family wedding that I need to use and this would be a great way to keep them. I think the ginger carrots are calling my name, I’m just a little scared to start!
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For sure I’d start with salsa!
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Subscribed to newsletter.
I sent your corned beef recipe to a friend
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Fan on FB.
I’m a twitter follower and I tweeted. Thanks!
What a great giveaway! I’ve enjoyed the adventure of fermenting so far, though there are a lot more I’d like to try! I think the first veggie I’d like to ferment would be jalapeno peppers…It’s hard to decide:)
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I would probably try my hand at fermenting cabbage first, then making pickles, and then …
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Thank you for such a great giveaway. I would lacto-ferment carrots. I just dug a five gallon bucket’s worth from the garden yesterday. Yum! Chilero or ginger carrots.
I would ferment cabbage and carrots first!
Cucumbers!
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I did the twitter thing too
I entered the giveaway and I too would try ginger carrots. I love ginger and carrots!
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The first thing I would ferment would be cabbage
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The first thing I would ferment would be cuces. My little girl LOVES pickles!
entered the giveaway at cultures for health
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I’d ferment cucumbers since they’re still in season right now.
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following you on twitter
tweeted about the giveaway
I would pickle Jalapenos.
The first recipe I will try to ferment is a mixed veggie.
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I woul ferment cabbage
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emailed 5 friends
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the first veggie i’d ferment is cabbage to make raw sauerkraut!
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I am a subscriber.
I am a fan on facebook.
I would ferment some pickles to start with.
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Cabbage!
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I am subscribed. I would probably try the ginger carrots, but I might not wait to see if I win since I have carrots from the garden calling my name. I also want to try the preserved lemons.
I fan’d you on Facebook
I would try Kimche
I really want to have the kit too but can’t join. I would love to do sauerkraut. Plan to do it tomorrow but without the culture though.
subscribed
Definitely carrots. Thanks for the opportunity!
I tweeted and linked and used the hashtag!
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Hi, Jenny!
Have a great day!
I’d love to be a fermenting pro! I’d start with pickles, and I don’t think I’d ever stop experimenting. Please enter me in the giveaway! Thank you for all your excellent articles. I have learned so much from your website! I subscribed to the newsletter, too.
-Suzi
I am a facebook fan!
I also subscribe to your newsletter and feed!
First let me say I have subscribed to all the link as I love you site. Food preparation is paramount to keeping our bodies (and our families) healthy.
I have been exploring the fermentation process all summer. Fermented food taste great it is alive with energy. My first batch of fermented food would be with organic cabbage with lamb’s ear and ground cherries. The tart and sweet combination might be just the answer to the upcoming change of seasons (summer to fall).
My favorite store bought fermented food is from Fizzeology in Wisconsin. Their German Kraut is dotted with juniper berries and caraway..not to “saur”…just right. http://www.facebook.com/mike.bieser#!/profile.php?id=100001250810962
I think I’d like to try fermenting carrots, since I have so many in my garden. Also, I’d like to try to make some kim chee.
I would make either pickles or sauerkraut…
I would try to make sauerkraut once again. I am enjoying your course, but still not much success.
Okay, entered on the Cultures for Health website.
I want to make a spicy chow (mixed peppers, cabbage, onions, corn, etc.). I found a recipe that uses vinegar but I wanted to try it lacto fermented too.
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I already subscribe to the newsletter (oh, and I would make sour beets).
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It sounds pretty run of the mill, but the FIRST thing I’d ferment is some cabbage that I grow in the garden and is just sitting in my fridge waiting for me to do something with it!
I would like to try fermenting carrots. I made Ginger Carrots once, but they were so salty I couldn’t eat them.
I would ferment cabbage. it’s one of the veggies i have yet to try and ferment and i’ve got a good bit of it in my garden begging to be played with!
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Definitely cabbage! We lurve sauerkraut and all its cousins.
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I subscribed to the Nourished Kitchen feed by email (#1)
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Carrots.
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I would try sour kraut first, then everything else 1 at a time, till my family tells me their favorites.
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I am a fan on Facebook!
I am a fan of yours on facebook.
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I’ve subscribed to daily email…
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I would probably make cabbage into sauerkraut first, because that’s what my husband loves most! Otherwise I’d try our garden cucumbers into pickles…
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Entered the giveaway at Cultures for Health…
The first vegetable that I’d ferment would be cucumbers. I really want to figure out how to make good pickles.
I emailed 1 recipe- Corned Beef, which I used on St. Patrick’s Day with great success! Will email 2 more as soon as the system will let me.
i would like to ferment a sauerkraut but with added granny smith apple
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I would like to really make a chutney! Something really delicious that would go on a nice pork loin or leg of lamb. Maybe with cherries…hmmm…
I entered at Cultures for Health. I would probably do cabbagefirst, since the one time I tried making saurkraut I didn’t like it but tasted a friends awhile back and I could have ate their whole crock of it! Yum!
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And entered into contest at CFH
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Thanks!
I would probably try saurkraut first because my husband loves it.
The first thing I would ferment is sauerkraut! I have attempted several times and never been completely satisfied with my results. Also I have been meaning to buy the book Wild Fermentation for quite some time now! I love your website – it has been such an encouragement to me!
I’ll probably ferment cucumbers or cabbage ( hubby loves sauerkraut and kimchee.)
I would ferment pickling cucumbers!
Oooh, I would like to try your beet/apple relish recipe! I have fermented a lot of veggies, but never fruit.
That diakon radish sounds intriguing! I’d go for the gusto and try that first!
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I am a Fan Nourished Kitchen on Facebook.. I, also, follow on Twitter but do not know how to do the rest on the twitter entry.
Cucumbers! I want lacto-fermented pickles instead of the refrigerator kind I’ve been doing
I would make sauerkraut!
Wow. What a cool giveaway. I’m coming out of the woodwork to enter.
I have recently started experimenting with fermenting veggies, and I would like to ferment pickles.
Love them.
I’ve just made my first sauerkraut, I’m fermenting beets next!
The apple & beetroot relish looks delish, I would probably make it first!
2 emails sent, 1 more to go when system resets…
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I have been a subscriber to your ‘feed’ for a while now.
Love your blog.
I would ferment cucucumers. I love love love pickles.
I would ferment cabbage!!
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I love it all
I can’t figure out how to enter at ‘Cultures for Health’. If it has something to do with the adblocker, I can’t figure out how to disable it. I think it’s part of my browser.
3rd email sent…
I think I’ve done all I can.. don’t have a blog or twitter so… thank you for the opportunity to win! 
I would probably do pickles first since my kids and hubby are pickle obsessed!
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The first thing I would make is sauerkraut. I haven’t made that yet.
I just took the book “Wild Fermentation” out of the library on Saturday. Thirty minutes after getting it, I put in on my Amazon wish list. It’s wonderful! It’s definitely a book that I would like to own.
I would do pickles for sure!
I entered at Cultures for Health!
I would ferment carrots and cabbage.
I would attempt gingered carrots again, I didn’t manage to pull that one off without an airlock!
I would do cucumbers!
Hard to decide what I would ferment first because there are so many things I want to try! I would probably do pickles first!
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I would make some kimchi.
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I am a definite facebook fan of Nourished Kitchen.
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I subscribe by email, probably using more than one email address, oops.
I would ferment the pretty little habanero peppers they have right now at the farmers market. the fermented jalepenos have been awesome! time to kick it up!
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Definitely cabbage!
There’s so much to learn – zucchini?
I already am a fan on Facebook, I followed you on Twitter, I sent the email to a friend, I subscribed to the feed burn, and I can’t wait to get started making my own homemade pickles.
I subscribed to the newsletter
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I was just saying to my husband that for our health we needed to start fermenting veggies. Probably..I would start with just a simple saurkraut with some carrot and onion. What a great giveaway.
Thanks.
I am so excited about this! I am already subscribed to the Nourished Kitchen Newsletter!
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The first vegetable I would ferment would be one of the following: green beans, cabbage or beets! I have an abundance of those right now through my csa!!!
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I already subscribe, am a Facebook fan, and follow on Twitter! Love this blog!
I have been dying to try the fermented Pineapple Chutney in Nourishing Traditions. Also, want to ferment some green beans.
Thank you and God bless you for providing such an informative and healthy blog!
I would try to ferment salsa!
I would ferment cucumbers!!!
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Another facebook fan here!!
I signed up at CFH!
I would ferment cucumbers or beans first then cabbage and peppers maybe salsa…
subbed to the newsletter! why hadn’t I done that before?
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Wow! I am already signed up for EVERYTHING. Love this blog! Really want to try the preserved lemons… Actually, what I really I want is to come eat at your house for a week!
I sent an email to several friends (who I have been promising, well, since st Patrick’s day) with the the corned beef recipe!
what does it mean to use the email icon to get credit for this entry?
The first thing i will try to ferment will be carrots. My son loves carrots and he loves real sauerkraut so i am sure he would love fermented carrots. After that i will try making a fermented jalepenos for my husband (he won’t touch sauerkraut).
1. I joined Cultures for Health’s email list
2. I blogged about the giveaway and what i’d make, pickled jalapenos with a link to the recipe http://naturally-texan.com/2010/08/cultures-for-health-giveaway-on-nourished-kitchen/
3. I subscribed to the Nourished Kitchen Newsletter.
4. I subscribed to receive Nourished Kitchen by email.
5. Already fanned on facebook
6. Already following on Twitter, sent msg with link @nourishedmama from @naturallytexan
7. emailed a recipe to my friend
Thanks! =)
I’ve entered at Cultures for Health!
I’ve subscribed to your daily email!
I already subscribe to your newsletter.
I’m already a fan on Facebook.
I will blog about this Friday, during my Fight Back Friday post – is that too late?
No, that should work … the deadline is Monday. Cheers!
I figured it out and sent 3 more emails from the corned beef page. yum, my fav!
id ferment cabbage first! uuuhhhmmmm
Hi, my first rec ipe will be for sauerkraut. I LOVE sauerkraut. When I wAs a kid my dad had a small grocery store with a walk-in cooler and just as you walked in to the right there was a barrel of his homemade kraut which we all helped ourselves to and which he kept replenished all the time. Yum. It is so hard to find real fresh authentic kraut and so I want to make my own. This kit is wondrous and I am pretty sure I’ll buy it if I don’t win it. P.S.: I’m already a subscriber and even though I haven’t made any recipes, I read them all and salivate. Thanks. Gail
I have two beautiful red cabbages growing in our tiny back yard garden and I would ferment them first! I’m subscribed to the newsletter and I love it!
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im already recieving the email feed!
done! i am now signed up for the news letter!!!
Cabbage for me. Homemade vegan kimchi!
Lemons! Definitely morroccan lemons that have been on my to-do list for, um, 2 years. And sauerkraut. And kimchi.
I will try beets first. And then cucumbers if I can get any to grow! Thank you so much for this
I am a sauerkraut-a-holic, so I’d probably start by fermenting cabbage, but I’d also love to try fermenting carrots.
I would ferment beets in a “heartbeet”! I just LOVE beets. Fermented on salads would just be divine! Tahnsk for this. I am signed up foor your newsletter, I follow you on twitter and we are friends on facebook! Woohoo!
My first veggie ferment will have to be kimchi – my family ADORES kimchi!
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I think that I would probably do saurkraut for the first time with this.
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2nd entry – subscribed to emails.
I crazy love kimchi, so that’s what I’d be working on. Yum yum!
that is to say, I’d probably start with cabbage. and carrots.
I would try zucchini pickles… how else am I going to make use of all of the zucchini that keep coming out of the garden!
Already a facebook fan.
I would make some yummy saurkraut with this kit!
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I emailed 3 friends a recipe
I need this kit. Seriously! I hate to take the copy of Wild Fermentation back to my library. The cucumber pickles are fantastic. Just like NY.
RJ
Thank you for this opportunity! I would start with cabbage. I have some beautiful heads in my garden (if the slugs don’t get to them first!) I also would like to try some beets.
I already subscribe via email.
I would love to win this!! I have a few things going on already, but I think I’d make an apple/beet relish. I have too many apples I need to use up and I think they’d be great with beets.
First thing will have to be tomatoes – finally those are coming in by the truckfulls around here (North NM)! Plus, I havent had good pickled tomatoes since the ones my grandparents made when I was a kid in Russia. Hope this kit helps me avoid wasting any tomatoes on a subpar result
I have benefited greatly from your online cooking class. I really appreciate how you encourage and remove the idea that there is only one way to prepare real foods. I work full time and have to take things in small steps and your cooking class has allowed this by letting me access your course when ever I have time available, and the luxury of print materials and being able to return to a lesson again and again. Thanks for taking the worries out of preparing real foods and encouraging confidence in stepping out and trying new things. Thanks for making cooking an adventure and receiving good health at the same time.
Your roasted chicken prep and recipe was DELICIOUS! Thanks for everything!
Sincerely,
Peggy S.
I’ve already entered, and….
The first veggie I would ferment is cucumbers. I love pickles more than I can say, and I’d love to make my own!
I would probably ferment cabbage.
And – I don’t know if I need to comment this, but:
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I think I’d start with fermented escabeche… YUM.
I would do moroccan lemons and pickles.
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I would make kimchi…living in the wilderness, it would be great to have this kit on hand, especially for the cold and flu season!!! Thanks for your site!
Already follow you on twitter, and I tweeted about the giveaway…
Send off one email recipe to a friend — hoping it will persuade my hubby to do home-cured corned beef next year
I would make dilly beans! Yum yum.
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I would try green beans first.
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I haven’t tried fermenting just yet. But when I do I’d most likely try cucumbers, carrots or some other type of veggies to use in sandwiches.
cucumbers! Awesome give-away. Great work!
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I’m a fan of Nourished Kitchen on Facebook.
I follow Nourished Kitchen on Twitter and tweeted about the giveaway using the hashtag #realfood.
I subscribed by email
I have never fermented anything before, so this would be the perfect way to start! I’m thinking I will keep it simple and start with pickling cucumbers.
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I’d ferment cucumbers first!
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signed up for the newsletter by entering the giveaway!
subscribed to the nourished kitchen via email! Thanks for a great giveaway!
I am already a fan on Facebook.
I’d probably try sauerkraut! I’ve done it many times with mason jars, but would love to try a different approach.
BEETS!
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I would ferment beets and cabbage from my garden. I would love to try my hand at lacto-fermented salsa too… I have lots of tomatoes coming in from the garden right now so it would be perfect timing!
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I would make kimchi! That mandolin would sure make things a lot easier!
I already receive the newsletter but unfortunately aren’t a twitter or facebook person, darn!
Pickles would be the first but wouldn’t mind giving sauerkraut for my hubby.
I would like to try fermenting beets!
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The first vegetable I’d ferment would be a cucumber (not very original, I know…but I want to start slowly).
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I’d ferment cabbage!
Pickles…must ferment pickles!
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I’m pretty much a fan of your blog, everywhere…twitter, fabcebook, email, subscription! Love Nourished Kitchen!
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I subscribe to the email feed.
GREAT giveaway!!!! The 1st thing I’d ferment would be cucumbers… we LOVE pickles!!
I would ferment kimchi!
I am a facebook fan now =).
I would ferment cabbage to try my hand at sauerkraut; my husband would be tickled pink if I could do that.
I follow you on Facebook, Twitter, and email
I would do green beans! I’ve got them coming out of my ears right now
I would love to win this kit!! The first thing I would try would be making homemade sour pickles!
Excited to follow you on twiiter now!! @saalmc
I’m a fan on Facebook now!
Excited to have subscribed to your newsletter!!
I subscribed via e-mail!
I would do cabbage- saurkraut has been on my list to try for awhile now
I would try cabbage.
I just subscribed to the newsletter
I subscribe to feed via email.
bok choy–I’ve been wanting to get a little more exotic than cabbage and carrots–now’s my chance!
My hubby is a sushi wizard, and would love to have homemade pickled ginger!
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I subscribed to the Nourished Kitchen feed by email (entry 1).
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I would love to win this fermentation kit because I’m just starting to down the road of fermenting foods, and I could use the help. The first thing I would make would be sauerkraut. I have never made it and we love to eat it.
The only vegetable I’m familiar with fermenting is cabbage, and so I definetly start with that first. However, if I win this fermentation kit, I’d love to branch out!
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Hi. I found Cultures for Health on Facebook. How do I enter the contest on their website? I checked their website first and couldn’t find anywhere to enter.
This sounds like a great contest – as always. I haven’t bought from Cultures for Health yet but am definitelyplanning to – tryng to get my kitchen set up with other basics first.
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I’m a facebook fan!
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I would like to try a veggie mixture-beans, carrots, etc.
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I would like to ferment preserved lemons…or carrots…or salsa…or beets—I just really want to try it on anything!
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I followed you on Twitter and retweeted your post about the giveaway.
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Oh wow!! This is such an awesome opportunity, thank you! I’d go with beets right off the bat…and boy won’t that mandoline help, LOL!!! Also, thanks so much for sharing your giveaway with us at Two for Tuesdays this week
I have heard carrots are really tasty
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I emailed my friend, Diane, your horseradish recipe
I would definitely want to ferment cabbage.
I’ve got the newsletter subscription.
I’ve got a subscription to your blog.
I’m your fan on facebook.
I’d like to ferment radishes, garlic, carrots, and beets. Love your blog.
I follow you on twitter.
Not quite sure, maybe carrots?
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Sauerkraut all the way!
I subscribed to the newsletter.
I would love to make salsa!
I subscribe!
I subscribe via email. (#1)
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I emailed your Winter Minestrone Soup to my lovely DIL. Soups are great comfort food!
I’d restock my fridge with dill pickles!
I subscribed via email!
I am already a fan on Facebook.
Emailed the Sour PIckle recipe to my friend Danielle.
More sauerkraut!
I’m already a Facebook fan and I already subscribe to the Emails.
First off, I’d learn to make pickled beets. The Amish out here sell it for $4.00 a jar and I’m pretty sure, if I learned how, I could make 4 jars worth for $4.00. Next I would learn to pickle German red cabbage and apples. It is so tasty too.
I would definitely try the preserved lemons
Emailed the sauerkraut recipe to my friend Bonnie.
First I will try making sauerkraut. Then, as soon as the cabbage has fermented, will attempt the Morrocan preserved lemons..
I want to do some real lacto fermented pickles!
I’d make some kraut with the mandoline. I read Wild Frementation and just returned it to the library excellent book.
Can’t beet pickled beets, they’re on the list after sour cherry wine.
Am a facebook fan. Would like to learn to make saurkraut!
Ready for the newsletter
Am already a fan on facebook and a subscriber to your newsletter. I have been itching to try those Moroccan preserved lemons for a few weeks now, so I’m sure I’d try those first! Thanks so much!
Cabbage! with carrots!
Cabbage! Yum!
i am a FB fan!
Perfect timing! I discovered I liked sourkraut a couple weeks ago. I checked out Wild Fermentation from the library yesterday and realized that it’s one of those books that I’m going to need to buy. I was just on Cultures for Health’s website today trying to figure out what I’m going to need. I pickled some beets successfully last week with the recipe from Nourishing Traditions, and I’m really excited to start making my own fermented veggies. I’ll probably start traditional and make sourkraut… or some more delicious pickled beets!
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subscribed to newsletter
already subscribed to e-mail feed… that’s how I heard about the giveaway!
I’m a fan on facebook.
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ok, I dont know where my first comment went, I said I would use the insane amount of cucuzzi my garden is producing first
email subscriber 1
email subscriber 2
What a fantastic giveaway! I just resubbed the newsletter
Fan Nourished Kitchen on Facebook.
erin neu
Just found this site. Great giveaway.
I emailed 5 friends — does this count as 5 comments even though I only typed it once?
follow on twitter and tweeted
http://twitter.com/erunuevo/status/21458826944
emailed my bff
#1 I’m a Facebook fan
#2 I subscribe to the email feed
#3 Emailed my sister–a cultured food fan
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I’m a fan on facebook.
emailed my grandmother
emailed my sister
ive always wanted to try that carrot/jalepeno thing you see at a lot of mexican restaurants
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fan on facebook
Yum! I want to make kimchee!
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I’m subscribed by email.
Think I would keep it simple with Cabbage
Signed up for the giveaway. The first thing I would ferment would be pickles!! My husband goes through lots of them, though, when we stop buying them I will be out 1/2gal jars!! I think the probiotic value will outway the jars by far!
entered through the link. The first thing I’d ferment would probably be cabbage.
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I am a FB fan already
Yay!
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Fan Nourished Kitchen on Facebook
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Signed up for your newsletter a week or 2 ago
Follow Nourished Kitchen on Twitter and tweet
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Subscribed to the news feed just now
Emailed my friend
I have not been following your blog too long, but it is a great site! It is on my favorites tool bar so I can find it quickly! Thanks for all the super information to get me going on this food adventure!
pickles first
I would make sauerkraut. I subscribe to your newsletter and enjoy reading your posts.
I would try cucumbers first.
I am a newsletter subscriber
entry #1
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entry #2
I am subscribed to the Nourished Kitchen feed by email
Blog this giveaway explaining why you want to win and including a link back to your favorite fermented Nourished Kitchen food recipe.
Done
http://www.herbmagik.com
I am subscribed to the newsletter.
I am subscribed to the feed
I am a facebook fan
I am following you on twitter @flouronmyface2
I am a fan on FB
I’d probably try lacto-fermented pickles first.
I subscribe to your RSS.
I’m a fan on facebook!
Having succeeded at making and enjoyed eating sauerkraut and cortido, I would welcome having better tools and equipment. Have been a subscriber here for some time.
Twittered @ goddessgroove
Right now I am fermenting Kraut in my super crock…if I win, I will ferment PEACHES.
Yeah baby, I will be making Moonshine!!!
emailed my mom!
I’d like to try carrots!
Very cool Jen Jenny! Thanks for linking this to the two for tuesday recipe blog hop! I have two jars of sauerkraut fermenting on the counter, but I have been coveting the larger fermenting containers! I love Sandor’s book too, and would love a copy! Will come back tomorrow and “register” myself for the giveaway! Alex
I would make Sauerkraut.
I’m a fan on FB.
I subscribed to the newsletter.
i wanna try and ferment beets!
I would ferment beets! And the carrots I have coming out of the garden daily.
Cabbage would be the first thing that I would ferment.
I signed up for the newsletter.
I think kraut would be one of the first things I fermented. though with six head of cabbage forming in the garden I think that the timing is perfect either way.
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I would ferment some eggplant with dill. fan on facebook and subscribe to you.
I am subscribed to the daily emails.
I am a Facebook fan.
I am a fan of Nourished Kitchen on FBook~
I think I would try cabbage first.
I “like” you on Fbook…
would love to win this fermentation kit!
I am a fan on facebook.
I subscribed to the daily email.
I subscribed to your newsletter. Thanks!
I signed up for the giveaway at Cultures for Health, and I’d probably make pickles first!
I already subscribe to the NK Newsletter.
I already subscribe to the daily emails.
I’m already a fan on Facebook.
I would ferment my salsa!
I sent my mom the milk kefir recipe. Thanks for doing this!
I am a fan on FB!
I emailed a friend about this giveaway and your water kefir recipe.
Already subscribe to the daily emails.
I would ferment cabbage.
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I subscribe to the email feed.
I am a fan!
I LOVE your blog and Cultures For Health! Thank you for offering such a wonderful give away!!!!!!
Wow!!!!!! This is a fantastic giveaway!!! I am still learning to ferment, and am ready to start branching out from carrots and cabbage (a la Nourishing Traditions). If I won, I would probably ferment something new and interesting from Wild Fermentation…I’d love to do some sort of kimchi-type medley (and hopefully it would involve radishes, because I’ve really wanted to ferment some radishes).
I fanned you on Facebook and subscribed to your newsletter.
I would try fermenting green beans!
Emailed your sauerkraut recipe to a friend who keeps talking about making up a batch!
I’d start with cabbage – I’ve been wanting to learn to make sauerkraut for a while now.
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I subscribe to your email feed. (chrystal dot johnson at me dot com)
I subscribe to your email feed entry #2
Following on Twitter and tweeted: http://twitter.com/HappyMothering/status/21499944022
Facebook fan!
I’m a pickle girl! I’d be making dill pickles in a heartbeat!!! Thanks for the great giveaway!
I’m a fan on facebook!
Following on Twitter!!!
Subscribed to your newsletter! Glad I found you!
for information on fermenting definitely go here:
http://www.wildfermentation.com/forum/viewforum.php?f=5
I did the “Do this First” sign up.
I would like to do Real Sauerkraut. I have always wanted to but do not know exactly how to do it.
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infohound2b @ gmail .com
following on twitter. @infohound2b.
and I retweeted, it’s posted. but I do not know how to show you I did it. Could someone explain the steps in doing this.
infohound2b (@) gmail.com
This would be so nice! I would do carrots from our garden.
If I won I would ferment a spicy tomato salsa with all of the beautiful tomatoes I purchased from my local farmers market.
my husband is crazy for sauerkraut, so that’s what i’d make
I would ferment cabbage first. My son and I just discovered how much we love real saurkraut.
i’d ferment carrots. love me some carrots!
I would ferment a whole mess of sweet baby gherkins!
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and i get your newsletter. =)
Beets. I think beets would be lovely. and delicious. Thanks!
I’d probably do a vegetable medley first.
I would definitely do daikon radishes and carrots. Yum!
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I would ferment carrots first!
I’m a fan on facebook!
what a fantastic giveaway! i’d ferment cabbage first since it’s one of my favorite vegetables and then i could make kimchi!
I follow on Twitter!
I subscribe by e-mail
and I get your e-mails!
Subscribed via e-mail.
I subscribed by e-mail
Already a FB fan
Fanned NK on fb
And already subscribed to the newsletter. This giveaway is awesome!
I’ve blogged about the giveaway!
i would be so honored to pickle some carrots with this kit. thanks!
I emailed a recipe to a friend.
The first thing would be cucumbers. It’s the one thing I know we like, and it seems the easiest thing to do. Please!
I’m already a fan on fb. Does that count?
I’m going to make Moroccan fermented carrots next, with purple dragon carrots, and I would love to win this giveaway. Seriously, to all those afraid to ferment, ferment! It is so easy and much less tedious than canning!
Facebook fan……
Signed up for the daily letter. I need to get healthier! I need motivation! I need confidence!
I’d start with the all-time favorite: pickles. Then move on to sauerkraut. Thanks for the chance to win the kit!
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I would make sauerkraut. I just love it and wish I had it available all the time. The real kind that is.
I’m a facebook fan.
I signed up for your email feed.
The first thing i will try to ferment will be sauerkraut.
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Thanks! =)
I signed up for your email feed, second notification.
2. I subscribed to the Nourished Kitchen Newsletter.
I’m subscribed to the newsletter. Thanks!
3. I subscribed to receive Nourished Kitchen by email.
4. Already fanned on facebook
5. Already following on Twitter, sent msg with link @nourishedmama
I would ferment cucumbers first.
Cabbage for sauerkraut!
Almost certainly my first ferment would be either a kraut (if the prize comes this winter) or if it comes sooner a fermented salsa.
I’d ferment cabbage.
By the time I get the kit I imagine I’d be fermenting TWO veggies: cabbage and beets. Incidentally, my two favorites.
I subscribe to the newsletter
I now subscribe to the email feed.
I now subscribe to the email feed. (yay double entries!)
I’ve been a facebook fan for a while.
And I follow on twitter and sent you the message.
Sauerkraut! I’ve been wanting to try it for years and was planning to try it in a mason jar, but I’m sure this would be more foolproof.
I would love to learn how to pickle carrots and cucumbers. I am a subscriber already.
Would def. start fermenting pickles and green beans! And I fanned you on facebook for the contest. Thanks!
Cucumbers, then cabbage for kimchi!
I subscribed to the email newsletter
The first vegetable I’d try would depend on what I picked that day in my garden or bought that week at the farmers market! I am new to fermentation but have been going to town on it lately! I’ve done salsa, tomato chutney, and grape leaves most recently. I am loving the process and the results! This kit would really get me going!
would try to make a better cucumber pickle ferment.
I would love this! Carrots and cucumbers would be a great start.
I already subscribe to the mailing list and I reposted on Facebook. (also a fan on FB)
I’ve already subscribed on Twitter.
We have plenty of cabbage in our garden so I’d start with that. I also want to try water kefir, we do kombucha and love it!
Already get Nourished Kitchen emails.
I am following you on Twitter. I am Cynamar.
I subscribe to the Nourished Kitchen newsletter.
I’m a fan on Facebook http://www.facebook.com/Cynamartin and I shared this there.
I signed up for your newsletter.
subscribed to the Nourished Kitchen newsletter.
If I won this awesome prize I would first ferment pickles or tomato sauce (can you do tomato sauce?).
I’m an email subscriber!
It would either be kimchi or preserved lemons!
I tweeted it! http://twitter.com/Cynamar
Fan on facebook!
Following & Tweeted http://twitter.com/nikkipainter/status/21538131076
Emailed the milk kefir recipe to a friend.
I would like to try to make one of the fruit chutneys
subscribed to emails
I would ferment cabbage.
subscribed to feed
already like on facebook!!
gingered carrots
I subscribed to your feed by email.
I would ferment cucumbers first!
I subscribe to the feed via email
The first thing I would ferment would be beet saurkraut. Or anything with beets, actually – I’ve been craving them big time!
I LOVE me some sauerkraut, so would definitely be fermenting cabbage first & foremost!
I ‘like’ you on FB!!
I just emailed this to my best friend.
Subscribed to your newsletter!
This is the winning entry as determined by Random.org! Congratulations Jen!
I’m already your fan on Facebook
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I subscribe to your newsletter!
My blog isn’t public, but I posted this giveaway on my Facebook wall – does that count?
I’d start off with a batch of kim chi, and fully enjoy the ease of using a mandolin vs. slicing and dicing by hand with a knife.
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Tweeted @ you & following you on Twitter
My toddler loves pickles and I’d love to be able to make him some!
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I would do sauerkraut. I now live in PA and so many people make sauerkraut, but being from out west I had never made it. I’m anxious to learn how to preserve food like my German grandmother did. Thank you for all the information.
I would ferment pickles! With garlic!
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I’m a facebook fan.
I’d ferment carrots! Best odds with the kiddos.
Facebook fan of Nourished Kitchen.
The first thing I would ferment is cucumbers.
I already subscribe by email!
I would love to try the lemons, beets, gingered carrots, and the corn beef. YUM!!
I blogged about the contest and shared some recipes that I would like to try.
http://purpledancingdahlias.blogspot.com/2010/08/giveaway-win-ultimate-fermentation-kit.html
signed up for the newsletter.
1st entry for an email sub.
2nd entry for email sub.
fan on facebook
I will make pickled cucumbers, eggs, and chilies!
Also I am already a subscriber and a facebook fan.
tweeted at you and follow on twitter
@NourishedMama Great giveaway going on right now! #realfood
Wow! Loads of comments! I would love to enter. I have your rss feed.
I follow you on twitter
I tweeted this giveaway.
I will link to this page in my Thoughts on Friday link love post and I visited the sponsor, cultures for health. Thanks jen jenny for such a great giveaway!
I would ferment cabbage first
Just became a facebook fan, woo-hoo!
Subscribe via email, too!
I think I would make pickled peppers…. no wait, maybe sauerkraut… hmmm, maybe pickled carrots… hubby wants pickled beets so that would be first
Sent my friend the recipe for beetroot relish
signed up for the newsletter
I would ferment cucumbers.
I subscribe by e-mail
Subscribe by e-mail 2
my garden cukes
I subscribe to your Newsletter and will follow on Facebook
I subscribe to the newsletter
I’d make pickled green beans with dill! Or maybe gingered carrots – that would be o tough call!
Fan on Facebook too
Pickled beets-real pickled cuckes!
I’m not sure what I’d ferment first – maybe ginger carrots or some type of chutney. It depends on what’s ready in the garden.
I’m a fan on Facebook and subscribe to the newsletter.
I subscribe to Nourished Kitchen newsletter sent every other week (and I LOVE it)
I am a fan of Nourished Kitchen on Facebook
I have just recently entered the world of fermentation, so excited!
Currently have kefir and kombucha going, and am looking to get into lacto-vegetables, as soon as I get the proper equipment. (Am crossing my fingers for this contest.)
I love pickles, so that’ll be #1 on my list…
I entered at Culture for Health.
I subscribed to the newsletter.
I think I’d try cucumbers first.
I would ferment some salsa! I’ve got tons of tomatoes!
I’d like to try cucumbers. Thanks!
cabbage:)
I am already a fan:D
I would love to ferment cabbage and make my own sauerkraut!
I am already subscribed to the Nourished Kitchen newsletter.
I am already subscribed to the Nourished Kitchen feed by e-mail.
I already subscribe to the Nourished Kitchen daily e-mails.
I am already a fan of Nourished Kitchen on Facebook.
I am already a fan of Nourished Kitchen on Twitter and tweeted the link!
I e-mailed three friends with the link as well as a link to my favorite fermentation recipe (sauerkraut!).
Cucumbers would be great.
I would love to do cucumbers right! I tried canning pickles once and it was a disaster.
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I just subscribed to your newsletters.
I entered! The first veggie I would do…cabbage I think!
Newsletter subscriber
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FB fan sarah linette
I know this is boring, but I would do cucumbers. I have a friend who does them, and they’re so good! I already subscribe, but I will become a FB fan in a minute.
I would love to do beets!
(1) I’ve pickled daikon, cabbage, napa cabbage, jalapenos, and cucumbers — but I’ve always used whey. I think the first thing I’d try is cucumbers with a few grape leaves thrown in, to see if I can get them as crunchy as my husband likes them! (I like them crunchy too, but even a squishy pickle is still a pickle…)
(3) I’m already subscribed to the newsletter — thanks!
(4) I just subscribed by email…
I would love to ferment Cortido! It was the second thing I tried from NT, and I even made the pineapple vinegar, but I didn’t realize that that funny stuff floating in the pineapple vinegar that was left over was a “mother”….. so I tossed it…. I really need to learn more about fermenting…. my attempts at kombucha have made wonderful vinegar and I don’t quite know what went wrong! I am waiting for cooler weather to attempt it again if my scoby survives it’s time in the frig!
I just signed up for the daily newsletter…. can’t wait to see it!
Signed up for the weekly newsletter too…. finally help to get my daughter to eat vegetables!
How do you get to be a fan on facebook? I would like to be one!
I would ferment some cucumbers, since there are so many right now.
Ok, I just subscribed to the Daily emails. I really hope I win!
I just subscribed to the other newsletter…
I just became a fan on Facebook. Yay!
I would ferment the horseradish in my fridge. Thanks for all the great ideas! I have you on RSS feed and now subscribed to the newsletters. I could use some help fermenting since my first two pickle attempts just flopped
(
I would ferment beets and dill pickles.
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I like you on FB
Now subscribed to your daily email as well!
Follwing you on twitter and tweeted about giveaway: http://twitter.com/chic_mummy/status/21664250423
Definately cabbage. I LOVE sauerkraut!
I’d love to enter thus giveaway! I’ve entered/signed up at the Cultures of Health website. The first vegetable I’d ferment is cabbage.
I’ve subscribed to the Nourished Kitchen newsletter.
I’ve subscribed to the Nourished Kitchen feed by email.
I became a fan of Nourished Kitchen on Facebook.
I’m following Nourished Kitchen on Twitter. I tweeted @NourishedMama with a link to the giveaway using the hashtag #realfood.
I forgot to say that my username at Twitter is blessedNjoyful.
I would try carrots! Would be a ton of fun.
I would ferment cucumbers fist, my kids love those!
I’m already a Facebook Fan and a Newsletter subscriber.
and added the feed subscription
I subscribed to the email!
I’m following you on Twitter
I re-tweeted your link
I’m a fan on facebook
I emailed once!
I emailed twice
I emailed a third friend.
I subscribed to the newsletter! (8th entry)
And I guess my 9th would be the 2nd extra entry for the email. I don’t have a blog or I’d enter that way too.
I want to try fermenting cabbage and beets! YUMMM!!!
Not sure what I would try. I am just starting to venture into this new lifestyle of healthy eating and more holistic principals. Been doing the bad stuff for way too long and it has taken it’s toll
definitely start out with cukes!
I would ferment cabbage.
I subscribed to the email newsletter.
I subscribed to the daily emails.
I subscribed to the daily emails. (2nd entry)
I am already a fan of Nourished Kitchen on Facebook.
I emailed the “Real Sauerkraut” recipe to a friend. (#1)
I emailed the “Labneh” recipe to a friend. (#2)
I emailed the “Home-cured Corned Beef” recipe to a friend. (#3)
I am a fan of Nourished Kitchens on facebook!
I subcribed to the newsletter!
I would ferment some sour pickles first b/c my garden is loaded with cukes!
Seven months after my son is diagnosed with retinoblastoma(Eye cancer) he is cancer free and I am constantly trying to find ways to add nutrient dense probiotic rich foods into his diet to build his immune system to ensure his health!
I subscribed to the newsletter by email!
I emailed the sour pickle recipe with 5 of my closest friends!!!
The first vegetable I would ferment would be zucchini … or maybe pickles. Whichever is ripe first in my garden!
I am subscribed to the Nourished Kitchen newsletter
I am happily subscribed to the Nourished Kitchen feed by email.
I am a fan of Nourished Kitchen on Facebook.
I follow Nourished Kitchen on Twitter and re-tweeted @NourishedMama with a link to the giveaway using the hashtag #realfood.
I emailed a friend my favorite Nourished Kitchen fermented or cultured food recipe
I would try making pickles; I had some yummy ones at a WAPF meeting, but when I tried them myself, they were mushy and too salty (I didn’t use whey). So I want to try again with the package and with your tips.
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The first veggie I would ferment would probably be cucumbers since I have so many in my garden right now.
I am a fan on facebook.
I subscribed to the newsletter.
Subscribed to your email feed.
I’d do cucumbers!! I have a ton right now!
I’m a facebook fan:)
And I subscribe via RSS
And i get the newsletter!
I would do cabbage.
I’d do apples.
and i’m a facebook fan.
and i get the newsletter.
and i get the nourished kitchen feed via email.
I”m just starting on lacto-fermented veggies – I’d do carrots and daikon!
I would try okra, because everyone tries cucumbers!
ok I just entered oin the site and I would start with pickles.
googcheckian AT gmail DOT com
Also signed up for the newsletter.
thanks,
googcheckian AT gmail DOT com
the first vegetable i would ferment is cabbage-for sauerkraut and kimchi
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I’d experiment with pickles
I love dill pickles, so would probably start there. My other attempts have never been quite right. Then it would be on to sauerkraut!
I would start with dill pickles, then probably beets and sauerkraut.
already a fan on FB…already get the newsletter…signed up to follow on twitter. would love to make some pickles!!
I will do some sour pickles! Yum!
I subscribe to the newsletter!
I would first ferment cabbage for sauerkraut. Yummy!
I subscribed to Cultures for Health newsletter (same email as in my profile / this post)
I am gonna try Sauerkraut first
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I subscribed to your feed via mail (same as in my profile / this post)
I like your blog on FaceBook (Louis Here)
following you on twitter at rosidentevil
http://twitter.com/rosidentevil/status/21896013028
I’d want to make kimchi.
I would make kim chi.
Subscribed to your newsletter.
I subscribe to your email feed.
I am a fan on FB.
My e-mail is peo_fr2002@hotmail.com
I would like to ferment cabbage.
Could use this for so many things, turnips cabbage etc
Cabbage would be first
i would use tomatoes first because we have a lot of them right now
The first thing I would make would be sour pickles.
I’m intrigued by the idea of preserving lemons, I might have to try those!
I signed up for your newsletter (as a side note, I’m subscribed to your blog through my google reader, but if I were to sign up through e-mail, I’d just delete the emails, I can’t keep up w/ my e-mail now, and find it much easier to keep up with blogs via the reader, so I must say, I find it mildly frustrating when there are entries given for e-mail subscription but not reader subscription)
I “liked” you on facebook.
Turnips would be first for me suelee1998 @gmail.com
I entered through the Cultures for Health website first and signed up through Cultures for Health
ardy22 at earthlink dot net
I’d ferment cabbage!
Yoghurt! Kefir! Beets!
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hi i would love this kit and i am already a subscriber!! thanks