If you’ve read Nourished Kitchen for any length of time, you know how much I value nutrient-dense, probiotic foods. Fermented foods are deeply nutritive and contribute significantly to overall wellness. It is the beneficial bacteria in this foods that help to ensure the proper development and stimulation of the nervous system. Couple that with food enzymes and an array of naturally occurring vitamins and minerals, and the end product is deeply healthful. Moreover, the fermentation of food enjoys a rich heritage all across the globe. Not only did fermenting foods serve the practical needs of the community by extending the harvest, but it also rendered many foods more digestible. Read more about the benefits of lactic acid fermentation. We try to make probiotic, fermented foods part of each meal. It may be yogurt or kefir in the morning, real pickles at lunch or sauerruben with supper. Regardless of which food makes it to our plate, the traditional methods of pickling and fermenting foods play a critical role in our kitchen. Initially, I used mason jars but suffered a rate of failure that had me looking elsewhere. We purchased one and, later, two of these kimchi makers and have never had a failed batch since. Indeed, we’ve used it to make sauerruben, sauerkraut, kimchi, Moroccan preserved lemons, real pickles, sour beets and all sorts of probiotic goodies. That’s why I am thrilled to have teamed up with the Raw Diet Store to giveaway a kimchi maker and an accompanying recipe book at Nourished Kitchen.
This Week’s Prizes
- One Kimchi Maker with an accompanying Recipe Book which will teach you how to make Kimchi and Sauerkraut at Home Naturally!
How to Enter
Anyone can enter who resides in the United States, Canada or Mexico. Enter first by commenting on this post and letting me know what you’d make in your kimchi maker if you win. Then you can bump up your entries through the usual ways: sharing it with others!
First things First:
Comment and let me know what you’d crock in the kimchi maker if you win. To up your odds, you have 7 more ways to enter the contest and win:
- Subscribe to the Nourished Kitchen RSS Feed by Email (don’t worry, if you already subscribe by email and participate in the survey on this post you’ll earn two entries right off the bat!)
- Blog about this giveaway and/or why you want to win the cookbook and comment with the link.
- Post about this giveaway on a message board and comment with the link.
- Email this giveaway to a friend and let me know you did by commenting.
- Stumble this giveaway and let me know you did by commenting.
- Tweet about the giveaway and let me know you did by commenting.
- Mention the giveaway on facebook and let me know you did in a comment.
Remember: If you subscribe by email, you’ll be given a second entry. Plus, you’ll never miss a post, recipe or giveaway:
Why Enter?
Because it’s FREE, and it’s a fantastic way to get nutrient-dense, probiotic-foods into your family’s bellies. Plus, this device makes it remarkably easy to extend the harvest. Indeed, we’re still eating the sauerkraut we crocked last October!
The Announcement
We’ll choose the winner via Random.org, and announce that winner next Thursday, June 4th in a comment on this post.
Quick Reminder
For those who don’t win this week’s giveaway, we host giveaways at the Nourished Kitchen just about every week. At Nourished Kitchen every giveaway centers on real food, health and wellness.
The Winner has been picked by Random.org and it is Aimee Gallo who’s going to crock a whole mess of yummy veggies – including napa cabbage in her kimchi maker.
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
The First Salsa of the Season: Radish & Green Tomato
Hi! Oooh, I would love to win the kimchi-etc. maker but I’ll be happy for whoever does. If I won, I would do sauerkraut, real pickles, pickled beets, and pickled turnips, just to start. In addition to already subscribing to your blog via email, I tweeted and facebooked about your contest. Thanks!
Check out Wardeh @ gnowfglins.com’s last post: First Chevre.
Hi Jenny,
I’d like to make sauerkraut and am already subscribed to your RSS feed.
Check out Vin | NaturalBias.com’s last post: Why Grass Fed Beef is Better for Your Health.
I would make an entire gallon of REAL sour pickles. I have been talking for two years now about making lacto-fermented pickles, but have yet to try it. This would be very helpful! Thanks again for all the give-a-ways.
How wonderful! I want to start making sourkraut. That is the first thing I’d make for sure.
Check out Stacy’s last post: More Wild Eats.
I may be plain, but I love just chopping up cabbage for a simple sauerkraut. I’m currently making it in small 1 cup jars (leftover almond butter jars) which don’t allow me to press down the top layer. I’m always losing a bit of it to mold. This sauerkraut maker would be perfect!
Check out Kat’s last post: Easy banana muffins and an update.
Kimchi, if I can snag the recipe from Biwa Restaurant here in Portland Oregon!
I’d make sauerkraut too, at first. But I would also use it for pickles eventually.
I stumbled this post and am an RSS feed subscriber too.
Check out Steph’s last post: Our Five Year Plan.
sauerkraut and pickles! I already subscribe via email.
My boys would love home made pickles. I would like to make the sauerkraut myself.
I’d love to win it! I’d make the sauerkraut that I now make in a mason jar in it, instead. I’ll be learning pickles this summer, too, which would be great to make in bulk.
Check out Mommaofmany’s last post: Saturday LOLs.
Definitely Sauerkraut. It’s next on my list. I want to make a Sauerkraut bread my mom used to make when we were kids. (think focacia with a layer of Sauerkraut/onions/herbs in the middle.) I just hope mom still has the recipe!
Facebooked it.
Check out Mommaofmany’s last post: Saturday LOLs.
Message boarded it.
Also tweeted about it:
http://twitter.com/rose_w/status/1949365976
Subscribed.
Check out Mommaofmany’s last post: Saturday LOLs.
I would love to try this! I love pickles and I have a slew of cucumbers growing in my garden as we speak! I would pretty much make everything from pickles to sauerkraut to kimchi for our korean food night! How exciting! i stumbled you and tried to sign up for the news feed. I will try again at home where it is not blocked at work.
I use an old crock and a plate to make sauerkraut now. This looks like it would make things so much easier. As much as I love kimchi, I have never made my own. This would be the perfect excuse!
Check out Red Icculus’s last post: Forbidden Fruit- The Biotechnology Origin of Sweet Fingerling Peppers.
I’d make sauerkraut and pickles. I’d love to get away from using my ghetto rigged plastic bucket from the last gallon of coconut oil I purchased. I just ate some of my first batch and it was so delish.
Also tweeted about it at http://twitter.com/TonyaBednarick/statuses/1949649168
I added a stumble
I learned about kimchi during a visit to S. Korea. I was one of the very few in our group who liked it.
What a wonderful giveaway! I just discovered your blog and am excited to read more. I would make sauerkraut and pickles in mine if I won.
That looks awesome! I would probably start off with pickles and sauerkraut but my husband is a huge kimchi fan, so I’d make that next.
I guess I’d try my hand at all three and see what the family likes. I’ve never tried sauerkraut or kimchi, making it or eating it. So I really need to win if you want me to try these things!
Oh, this would be wonderful! I’d probably start with plain old kraut, or maybe try to make a spicy dill version like I recently purchased at our local farmers market. Thanks a lot!
Just blogged about it!
http://lifeincincinnati.com/?p=1254
My husband loves sauerkraut with or without the meat.
That would be the first thing I’d make.
Sourkraut, cortido, and kimchi. It seems like most ancient cultures have their own recipe for fermented cabbage. They must have been on to something…
Check out Rachel’s last post: The Princess Bride.
I’d make natural raw pickles since my daughter and husband could eat a whole jar of pickles in less than a week.
I’m a subscriber
I would love to make some sauerkraut!
Facebooked it!
Check out michelle’s last post: Firsts.
I would make kimchi…
I am a subscriber
I am a subscriber
Check out Emily’s last post: Enter to win a Pickle/Sauerkraut/Kimchi Maker!.
I tried making sauerkraut in a large mason jar (a giant jar from a costco purchase) but wrestling with the bag of brine I used to press the cabbage into the jar got unbelievably unruly. This gadget seems like a great solution!
I would make Kimchi and Sauerkraut. We love both and I have made Saurkraut already the mason jar way. Yummy!
Check out Christy’s last post: I am such a simple woman.
pickles and kraut
We make sauerkraut but have never been successful at making kimchi. Go figure! We have to buy our kimchi at the store. My daughters’ violin teacher is from China, and his wife always has kimchi going in a large glass jar. I’ve tried her suggestions, but just can’t get the knack. We’ve had to settle for just plain cabbage sauerkraut (which isn’t half bad.) Your blog has some great ideas. Really enjoying it.
Check out Donna’s last post: The Sauerkraut is Ready!.
I would make my Ginger Broccoli Kraut, so yummy! I’ve been wanting to get one of those for a while now. Some friends of mine are using it and said the taste is fantastic. Hmmm.
Check out Marillyn’s last post: Tabitha Charis – Graceful Grace.
Sauerkraut for sure!
Marilyn: Ginger Broccoli Kraut? You’ve GOT to share your recipe! That sounds fantastic!
Last time I tried to make a batch of kraut, the plate got stuck in the crock on top of the cabbage. I tried to pry it out with a knife and the knife tip broke and got lost in the cabbage. I finally got the plate out, but couldn’t find the knife tip! This thing will make it easier, I’m sure! First stop: sauerkraut with beets, garlic, and ginger.
I tweeted http://twitter.com/dahliamomma
Sauerkraut would be nice to make–but I read about this maker and wonder if I could make pickled eggs in it?
I am thinking that this sounds too good to be true.
The lemons! I wanna have a lemon bonanza.
And Im facebookin it right now
Check out rowan’s last post: [Get-Cultured] What The Heck Is THAT and Why Do I Want To Eat It?.
How wonderful! Thank you for this giveaway!
.
I really want to learn about making my own lacto-fermented foods (I especially love kimchi) but it’s really intimidating and I don’t were to start. The recipes I found are usually for large amount when I just need a quart!
I’d love to be the lucky winner though
I already subscribe to your blog and I posted a link about the giveaway under my facebook (I know some wise women who’d be very interested):
http://www.facebook.com/ext/share.php?sid=87608723513&h=L6jLb&u=ke6nA&ref=mf
Thanks again,
Alchemille
Check out Alchemille’s last post: Nourishing & Gluten Free Meal Planning.
Ooops! Wrong link!
I meant: http://www.facebook.com/ext/share.php?sid=85810769659&h=JeH58&u=r5fkK&ref=mf
Check out Alchemille’s last post: Nourishing & Gluten Free Meal Planning.
I always need more containers to ferment in! I can’t wait to try the lemons!! Thanx for sharing all of this wonderful info…
subscribed and emailed to 3 friends:)
sauerkraut and pickles.
Oh my gosh, I would totally make kimchi in it exclusively. I’ve wanted to get into it forever to make my own kimchi chigae whenever I want!
Oh gawd, a kimchi maker~!! I want to make my own (daikon) radish kimchi – it’s been my favorite since I was a child. My sister and I would just go crazy over this since we’re half Korean, and we’d be able to share it with our Korean food loving friends.
I’d throw some red beans in there, sweeten them up, and make myself a delicious snack.
Check out Caroline Morin’s last post: A Cry for Help – Please Help Save Nikki!.
I would love to try my hand at sauerkraut. Thanks for the great giveaway!
I mentioned and linked this giveaway on Facebook. I have a few friends who’d also love to win.
I emailed this contest to a friend.
I stumbled this giveaway.
I tweeted this giveaway.
I am new to traditional foods and would love to be able to start fermenting my veggies. I think I would start with beets.
sauerkraut definitely and lots of it. It’s a favorite around here to top off soup beans. I have to do pickles to see if they turn out better than the ones I tried in a mason jar… those weren’t good. Salsa maybe too!!
Oh my…I had no idea I could make this at home. hmm…sauerruben, sauerkraut, Moroccan preserved lemons, real pickles, sour beet and you offer a recipe book. Thank you. I am really looking forward to winning this.
Moroccan preserved lemons would be my first choice.
Dad recommends raw foods and it is time I started to learn. Thank you.
http://twitter.com/TES283/status/1956562072
Tweeted
Thank you for the extra ways to earn more entries.
I’ve made sauerkraut many times, but haven’t tackled kimchi (yet). Would love to have one of these, as I’m not a fan of the mason jar method either. I like having the proper tools to get things done and usual tools and equipment designed for a purpose ultimate safe time, effort, and money (not to mention the quality of the result might even be higher.
I emailed a friend to let her know about this, too. She also has tried sauerkraut and dairy culturing, so I’ll be she’s be into this, too.
I already subcribed via google reader, but what the hey, I subscribed by email, too.
I left a message on the Yahoo San Diego Nutrition group, which is themed around Nourishing Traditions, WAPF, and sourcing real foods and traditional foods in the San Diego area.
http://health.groups.yahoo.com/group/SanDiegoNutrition/message/3823
Oh, no, I blogged about your giveway, and now more people are going to enter and lower my chances…
http://web.me.com/againstthegrain/Site/Blog/Entries/2009/5/28_Seriously_cool_kimchi_maker_giveaway_at_Nourished_Kitchen_blog.html
I think that’s 5 entries. I haven’t succumbed to stumble, facebook, twitter, and the others yet. I have enough drains on my time, I mean obligations and cultured veggies to make, plus trying to win these contests and all… so I think I’ll stop now.
The first thing I’d make is a pickled vegetable mix of cababge, kale, and perhaps some carrot and seaweed then share it with a group of women I have dinner with every Sunday.
I’ve been wanting to branch out and try home pickles for some time now; already having mastered fermenting my weight in kombucha on a regular basis. It will be easier – once I have personal experience – to share and teach others how to do the same. I was speaking with a client of mine a few days ago about his own experience – his mother used to make large crocks of ‘kraut when he was a boy. I told him how easy it was and he wants to make it with his daughter. All I could do is forward some links to him; I’d much rather show them myself. Also, if I love the kimchi maker from the Raw Foods Diet Store, I can recommend it to my clients to get them started.
I tweeted (belovedrooster), facebooked, blogged and stumbled about this offer. I’ve also subscribed and am excited to get your blog in my inbox!
Check out Aimee Gallo’s last post: Awakening Your Inner Warrior:.
I have made my own yogurt since I was a kid and have always been careful to get pre-biotics and pro-biotics in my diet. I fist heard of this Kimchi just a few months ago. I would love to make pickles to start and then just experiment. Thanks for the giveaway!
I make all our fermented foods in a big gallon glass jar. Our garden is producing and I’m currently fermenting pickles by the boat load! A jar like the one posted would be so awesome to have! I hope to ferment gallons of salsa when our tomatoes are ripe (my boys drink it up like water!) I also make lots of sauerkraut in the winter when we have cabbage.
http://creamerchronicles.blogspot.com/2009/05/old-fashioned-pickles.html
Thanks!
I am just getting into fermented veggies and stuff. This jar sounds a great foolproof way to make the sauerkraut. So far I’ve made fermented lemons, fermented raw mangoes etc.. Just got a green cabbage to make some sauerkraut.
I am already subscribed to your blog through email and also just sent an email to my friend who might be interested as well.
So, 3 entries from me and we live in Canada. Winning this would be so cool.
Check out Kay’s last post: BEST EVER Thakkaali Oorugai – Amma’s Slow roasted Tomato pickle.
I love experimenting in the kitchen, so I’d probably do many things with this. I’d do sauerkraut for sure and I’ve been looking for a good recipe for pickled cauliflower, so maybe that would be next. Thanks for the chance.
I would like to make pickels.
I have tweeted and signed up for the email…more entries to come!
Check out Laryssa @Heaven In The Home’s last post: Happy Memorial Day!.
I know I can make sauerkraut without professional equipment, but will I ever do it? I’d love to try the basics in a kimchi maker first. It would make a great transition to fermented foods for my family.
kimchi and pickles for sure!
I’d try cucumbers and Napa cabbage first. My husband loves kimchi.
I subscribed by rss feed with the Google reader. Thanks!
Kimchi for my brother who served in Korea for 6 or 7 years and loves Kimchi. I never tried it yet but would love to try.
Well, we would start with some kraut, then pickled beets. Next would be pickled garlic (love it) followed by more kraut because it tastes so good I eat it as a snack.
We are always making something fermented here, and we send some home with anyone who wants it. Thanks!
Anita
I’ve been making sauerkraut in a large mason jar, and loving it, but DH looked suspiciously at the weight I was using to keep the cabbage below the liquid (a rock from the garden inside a plastic bag. Not the most sophisticated.
I’m eager to try a typical hungarian kind of sauerkraut (contains carrots, onions, hot peppers as well as cabbage) in that fancy machine!
CC
I just blogged about your giveaway!
Check it out!
http://creamerchronicles.blogspot.com/2009/05/im-not-above-little-sucking-up.html
Check out JoAnn C.’s last post: I’m not above a little sucking up!.
I have a problem with my ferments getting mouldy, so hopefully this maker would help! I would make pickled beetroot, sauerkraut, kimchi.
I love pickles. So, that is the first thing i would try
I’d make Kimchi b/c this is my DH’s nickname for me and I’d like to try this Korean specialty.
Would love to be able to make Kimchi I can eat now. I used to love it spicy as it could be, but at my advanced age, it would be nice if I could make my own and make it not quite so spicy hot. Spent three tours in Korea, and love Kimchi.
I think I’d make pickles first.
I’d love to finally make pickles and other pickled veggies, maybe even chow-chow! Thank you!
I subscribe to your feed.
Ooh, I’d make cucumber pickles and pickled salad (cabbage, carrots and celery). Yum!
Check out Jendeis’s last post: Is Eight Really Enough?.
I’m make Kimchi!!!!!
What fun. I would love to make kimchi and sauerkraut once the cabbage shows up at the farmer’s market this fall. I love pickles to. The possibilities seems endless
thanks
I tweeted http://twitter.com/Tina12312/status/1964393007
thank you!
I am trying for a new healthier lifestyle. I would proberbly make everything in the cookbook. I love kimchi, saurkraut, and piclkes. I would have a lot of fun trying and this would be a family project with my kids…..
I subscribed to your blog and am looking forward to learning. I really want to change my life and health (as well as my kids). If I knew how to twitter I would. I have never been on facebook but if I did I would write about you! Blogging not so much. If I knew how to Blog I would write about the things I am learning and how they have changed my life.I will send this like though to all my friends. We are really changing our lifestyles for the best…..
This would be so cool. I would make sauerkraut and pickles to start.
I emailed a bunch of my friend about the giveaway. At least if they win, mabe I can borrow it.
Check out Elizabeth’s last post: I Think, I Hope the Frost Is Over.
I just subscribed to your RSS feed! I am so psyched I found you.
Check out Elizabeth’s last post: I Think, I Hope the Frost Is Over.
First will be kimchi with napa cabbage. Then will be cucumbr kimchi. Followed by some saurkraut… and then. Hmmm. Pickled peppers I think.
I love beef Kimchi.I’d love to win this one.
I’d make the sauerkraut
my husband loves Sauerkraut. his grandmother used to make it all the time & he misses that homemade quality. it would be the first thing we made.
I would totally make kimchi in the crock — that was actually one of my New Years’ resolutions!
Check out Stacey’s last post: Bean Prep: Sorting and Rinsing.
And I already subscribe to your feed through Google Reader.
Check out Stacey’s last post: Bean Prep: Sorting and Rinsing.
I would have my girlfriend make kimchi cuz we’re korean.
Oh, how wonderful!!! I would stick with good old sauerkrout!
My husband is a sauerkraut fanatic. So that is what I would make first.
I would make kimchi, since we eat so much of it, being Korean and all.
I subscribed.
oooo I would love one of these to start making ferments.
I’d make pickles!
I like the sofie silk, very nice bags
I would definitely make kimchi!
I just subscribed
I am so excited about this giveaway! The first thing I would make, is bread and butter pickles! The good ones I get from the store are so expensive and I already have a goal of learning to produce more of our foods at home! So this is perfect! I have tweeted about this, blog posted and linked(it will be up on leftoverqueen.com on Wednesday the 3rd – we are in the process of moving, and so I scheduled some posts to auto post over the next week – the link to the giveaway will be in one of those posts so I don’t have a link yet…hope that still will count)and I facebooked it, and emailed a friend! I also subscribed to your blog! I am so glad to have found you!!!
Check out Jenn AKA The Leftover Queen’s last post: Finest Foodies Friday – May 29, 2009.
I would make some kimchi! I tasted it for the first time last weekend and loved it!!! I am subscribing to your blog and tweeted it!!!
Check out Judy’s last post: Banana Bread with Brown Butter and Caramel.
I would make kimchi
I’d love to try to make some sauerkraut!
Oh my, I’ve always wanted to make kimchi and have been way too chicken to even attempt!
Check out Jaden’s last post: Grilled Whole Fish with Chili Soy Dipping Sauce.
A friend emailed me about your site and contest! I would probably make the pickles first as my family loves good pickles.
I subscribed!
I just found your blog and I can’t wait to look around, but first I had to enter for this wonderful prize. I would have to start by making sauerkraut if I won, but everything you mentioned sounded delicious.
I just subscribed.
How did I not know this existed before now?? I would definitely make kimchi.
Check out Nicole’s last post: Walgreens Deals 5/31 – 6/6.
I would make real pickles first.
I’m a subscriber.
Hubby is a big fan of kimchi. His last batch failed, so would be great to have this kimchi maker.
ooooh la lA——-real fresh probiotoc sauerkrauT!!!!! WOOHOOO!!! thanks!
I would make pickles, I love pickles.
I subscribe
I would make sauerkraut! My dad used to make this when I was little and it was very good!
kngmckellar@hotmail.com
I have always wanted to make my own saurkraut like my Grandmother used to make. It was so good
we’re vaguely german, so i’d make homemade sauerkraut
I would make sauerkraut and possibly kimchi with it. My hubby is a kimchi lover and my son is on a high probiotic diet to help with his autism. I’d love to win this.
Check out Maryann’s last post: Coolest Email Campaign Ever!.
I like the thought of making pickles or pickled okra!
Thanks
I’d make sauerkraut first.
I would love to give this to my husband! He has had a dream to make radish kim chee and this would just make his day.
I have emailed it to a friend
I posted it on the allergy kids page on facebook
I have stumbled it
I have subscribed to the feed–I’m new to your site!
What would I crock? Kimchi, all kinds of kimchi! I especially like the cucumber kind I buy in Koreatown — now I could make it at home!
Check out Annulla’s last post: Tribeca Film Festival 2009.
I’d make sauerkraut too.
I’d try to make some pickles at first.
Very cool product!! I’ve made various pickled foods before, both in crocks and in a pickle press, but I haven’t tried anything like this product before. I’d make saurkraut for sure, and kimchi as well.
I’ve never seen something like this before, but would love to simplify and “fool-proof” my ferments a bit.
Check out Deanne’s last post: still sewing.
tweeted about it
Check out Deanne’s last post: still sewing.
posted on facebook
Check out Deanne’s last post: still sewing.
I would love to win this ! I made some pineapple vinegar with my last pineapple and it is just waiting to be used in cordito !
…And I just subscribed to your blog…
I would love to experiment with this and see what things I could make!
Thank you so much the chance!
If I win this I am Making Sauerkraut ASAP
I remember making this the old fashion way years ago~and it tasted great but it sure was lots of work..This looks like it would be much easier.
Thanks so much for the chance:)
I subscribed too
Mmm…pickled peppers, cucumber relish, sauerkraut, pickled beets! How the possibilities. yum!!!
Thanks.
Check out Leslie’s last post: Summer Treat: Chocolate Covered Banana Bites.
Subscribed!
just tweeted!
Check out Leslie’s last post: Summer Treat: Chocolate Covered Banana Bites.
I stumbled the giveaway! Woot!
Check out Leslie’s last post: Summer Treat: Chocolate Covered Banana Bites.
Saeurkraut, pickles, pickled pepper! I would LOVE to win this!
I decided that this would be the year I learned to make pickles, so the Kimchi sounds like it would really help me do that.
Hmm…. All of the options are tempting, but I would have to try sour beets first! My favorite! Thanks for another stellar giveaway, Jenny!
kimchi! absolutely kimchi! i have always wanted to make kimchi but have never had the nerve to try it.
I’d make sauerkraut, pickled cauliflower and pepper
subscribed via email
I have a great looking recipe for kimchi from daikon radishes. I never made it because it called for an open crock and warned about the smell. This looks like it would work nicely.
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Saurkraut since I’m a kraut freak.
electricisland(at)gmail.com
Subscribed by email, electricisland(at)gmail.com
KimChee! Love it!
Thank you.
tweet – http://twitter.com/electricisland/status/2012323013
electricisland(at)gmail.com
Pickles! Yum!
Check out Lori Z.’s last post: Faces: Or Why I Prefer Taking the Pictures.
Super spicy kimchi — I’ve had a hard time finding incendiary kimchi in bottles, and it is a perfect pickmeup to blander entrees.
I had never heard of a Kimchi maker but I would like to try making pickles and kraut
My husband buys kimchi from the local Viet Namese grocery store and has made his own in a half-gallon canning jar. He would absolutely love this. He takes kimchi to work (he works at a National Guard armory) and clears the lunchroom when he heats it up!
Kimchi. My friends would love it
i want to make pickles!
i would make some saurkraut i also love kimchi its my favorite
sauerkraut to start and then make pickles when the cucumbers get ready.
I would make Sauerkraut.
While I like to think I’m fairly knowledgeable in natural and nourishing foods and cooking them – AND although I love Kimchi – I’d never even heard of a Kimchi/Pickle Maker and I love it.
We eat a lot of Asian and Middle Eastern Foods – which we love to prepare ourselves (as well as eating out!) I would of course make Kimchi, but would love to make all kinds of pickled vegetables as the traditional condiments, like turnips, daikon radish, cukes, peppers, carrots etc! Yum!
I am an email subscriber.
I subscribe to your RSS Feed.
We already make kombucha and yogurt. With the kimchi maker, I’d crock cabbage.
Jenny – i am a subscriber, I facebooked it and linked it on my site
here is the link (though I do not know if you are a member – it is there though) http://pcosladies.freeforums.org/jenny-has-a-new-giveaway-on-her-site-t1696.html
Also emailed the link to a friend and a cousin
I’d make sauerkraut… (has a lot of vitamin C)
i would definitely try the pickles and i wonder if it makes deviled eggs???
I think that I would try pickles first because my 5 year old daughter is a pickle nut.
I’ve never heard of the Kimchi Machine .. now I am worried … have I been living in the dark ages ? Why have I not heard of this zooty little machine. What would I make .. Sauerkraut for sure because I love the “stuff” with chicken snitzel and a glass of good red wine.
I love sauerkraut but no one else in my house does….:(. I would use it to make pickles and pickled beets! Thanks!
sherri419 at gmail dot com
Definitely sauerkraut. My Grandmother always made her own sauerkraut and the “legend lives on”! Thank you for this opportunity to return to the basics.
I would stark with sauerkraut!
Check out Chrysa’s last post: Free Samples of Lea & Perrins Worcestershire Sauce and Jack Daniel’s Barbecue Sauce.
I’d make kimchi first
I’d for sure make sauerkraut and pickles, but I’D like to get adventuresome and try the kimchi also. Thanks.
I would make both sauerkraut & kimchi!
This would make a great Father’s Day present for my dad! He’d be sure to make kimchi first, and then saurkraut with brats of course
I would make pickles.
I would make Sauerkraut
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If I won, I would make sauerkraut, pickles, and pickled beets. My mother always tells that her dad would have them chop the cabbage and he would put the salt on and they would let the big crocks ferment in the basement. She would sneak down with a fork in her hand, lift off one of the big plates, and sneak her fill of the sauerkraut. Thank you for the opportunity to participate in this giveaway!
If I won, I would make sauerkraut, pickles, and pickled beets. My mother always tells that her dad would have them chop the cabbage and he would put the salt on and they would let the big crocks ferment in the basement. She would sneak down with a fork in her hand, lift off one of the big plates, and sneak her fill of the sauerkraut. Thank you for the opportunity to participate in this giveaway!
If I won, I would make sauerkraut, pickles, and pickled beets. My mother always tells that her dad would have them chop the cabbage and he would put the salt on and they would let the big crocks ferment in the basement. She would sneak down with a fork in her hand, lift off one of the big plates, and sneak her fill of the sauerkraut. Thank you for the opportunity to participate in this giveaway!
I would make pickles with mine!
Pickled Vegetables sound great:)
Random.org has decided and this AWESOME kimchi maker goes to Aimee Gallo!