It only took about two batches of homemade pickles before I had my family sold on lactofermentation.
I was very excited when Primal Kitchen agreed to be a sponsor for our Summer giveaway event. I had just ordered a 3-pack of Kraut Kaps to try for myself and couldn’t wait to review them.
Primal Kitchen is a sponsor for our June Giveaway Splash and is providing a free product to give away. This review and the opinions within are entirely my own.
Kraut Kaps make fermentation easy
All you need to make healthy, probiotic treats for your family is some good salt, filtered water, veggies, and a good environment. That last one can be tricky. We’ve mainly used canning jars in the past and just screwed the lid on tightly.
A Kraut Kap helps keep your ferments safe and consistent. The airlock lid keeps oxygen out, which in turn prevents molds and yeasts from making a party in your jar.
The Kaps consist of a plastic lid with a rubber “stopper” and an airlock system that attaches to the top. You simply fill your jar with what you want to ferment, screw the lid on tight, and place the airlock into the stopper. Then you add water to your airlock tube up to the fill line. That’s it!
What I like about Kraut Kaps
Both my husband and I agree that our ferments with the Kraut Kaps are much better than without. They ferment at a steady rate and our veggies keep their crispness better.
The Kraut Kap also helps keep the taste of our ferments the same. With regular canning jar lids we would sometimes get a very bitter flavor. I’m not sure why, but I always thought it might have something to do with the metal lids.
We also like that Kraut Kaps are:
- Economical – they are $8.99 each
- BPA free – all materials are food grade and easy to clean
- Easy to use – instructions are included and very easy to follow
- Versatile – Kraut Kaps fit on any wide mouth jar!
The one thing I don’t like about the Kraut Kap lids is that the rubber stopper tends to retain the smell of your ferment even after it has been washed. This is minor though because all our ferments smell about the same.
Recipe and giveaway!
The Primal Kitchen blog has plenty of great recipes to try out with your Kraut Kaps, but I thought I would share my kosher pickle recipe since that is what we ferment the most.
Tips for better fermentation:
To keep your veggies under the brine, use a cabbage or leek leaf in the top of your jar.
For even crisper pickles, add a grape leaf. If you can't find grape leaves, a black or green tea bag added to your jar can help.
1 glass quart canning jar
1 Kraut Kap
2-3 thin cucumbers (English or any other firm, thin cucumber will work)
1-2 tsp minced garlic (about 1 clove)
1 tsp dill
2 tsp sea salt (use a good, bulk sea salt for best results)
- Wash your cucumbers well. Slice in half lengthwise and then slice into spears.
- Put garlic and dill at the bottom of your jar.
- Pack cucumber spears tightly into jar. If you have leftover cucumber, you can cut it into small pieces and pack it on top. Leave 1/2 inch of head space at the top of the jar.
- Mix 2 cups of water with the sea salt and slowly pour to into jar, covering the cucumbers, still leaving 1/2 inch of head space.
- Screw your Kraut Kap on tightly. Follow the instructions to add water to the airlock.
- Place in a dark cupboard for 2-4 days or until bubbling nicely. Store in refrigerator for up to 3 months.
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