GIVEAWAY: Vegetable Starter Culture Fermentation Kit

I’ll let you in on a not-so-secret secret. I don’t like fermenting vegetables with whey as the starter culture. Something about the dairy smell of the whey mixed with the fermenting veggies is simply off putting to me. Rather, when I ferment vegetables, I either do a wild ferment, or I use a vegetable starter culture.

Have you ever used a vegetable starter culture? They’re wonderful. They help your veggie ferments get consistent results. (Nothing is more disappointing then making a familiar ferment and having it fail.) I use the vegetable starter culture to ferment raisin chutney, salad dressing, dill pickle relish, mayonnaise, mustard, and ketchup. You can use it to make sauerkraut or kimchi. Really, you can use it to ferment just about any vegetable.

This week, Wise Choice Market is generously giving away 2 packages of Caldwell’s vegetable starter culture and two 1/2 pound bags of a fine sea salt to use for fermenting to two of my lucky readers.


What You’ll Win

One of my lucky readers will win:

  • 2 packages of Caldwell’s vegetable starter culture
  • 2 half pound bags of fine sea salt

How To Enter

1. Click on the link below and sign up for Wise Choice Market’s newsletter (REQUIRED). Anyone who attempts to enter the giveaway without first doing this will lose their entries.



(If you can’t see the above link, it’s because you have javascript disabled or are using an ad blocker. To see the link, simply re-enable javascript or deactivate your ad blocker for this page.)

After you’ve signed up for the newsletter, you must come back here and comment letting me know you’ve done so.

2. All additional optional entries are being managed by Rafflecopter. Please use the Rafflecopter widget below to enter.


a Rafflecopter giveaway

This giveaway is open to U.S. Residents only and will run through next Monday April 23rd. The winner will be announced later that week. Good luck!


(disclosures)

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Comments

  1. says

    Very cool, I’m glad to learn about this product. I’ve had large batches of sauerkraut turn out bad and it’s so disappointing.

  2. Jenae says

    Done and done. Thanks for this giveaway. It is so timely, as I just spent yesterday reading up on all the health benefits of fermented food. Now I’m ready to get started! Now I just need the supplies!

  3. M. Lillian Hughes says

    I’ve signed up for the newsletter and completed all other steps to enter the giveaway. Please pick me! :-)

  4. amanda abegglen says

    done. i have been gearing up to do my first fermentation project since having ginger carrots last week!

  5. says

    All signed up! Just learned how to make kombucha. Next on list is to learn to ferment veggies. This would give me a great start! Thanks!

  6. Julie Pryor says

    I just entered and am very interested in trying fermenting! A friend turned me onto your site, and I am so excited about all the great information and suggestions you provide. Thank you!!!

  7. Christi says

    I just signed up for the newsletter and look forward to finding out more about this company and their products. Thank you for the opportunity to win a freebie!

  8. Rhonda Rogalski says

    All signed up for the newsletter. Thanks for the opportunity to win. I am new to your site and very excited about changing the way I not only view and purchase food but the adventure of creating it myself in a healthy manner. Thank you!

  9. Nicole says

    I signed up! I am actually so glad I read this post! I just bought a ton of organic cabbage and was getting ready to make Kimchi! It’s my first attempt and I don’t want to mess it up. I’m definitely going to do some more reading up before I have a go. Thanks for helping me go a little further down the rabbit hole! I can’t wait to tell my husband what else I learned(I’m sure he can’t wait to hear either!)!

  10. Susanne says

    I subscribed to the newsletter. I’ve made ferments with and without whey, and would be very interested in trying them with this starter culture.

  11. Abby J. says

    Done! I would love that raisin chutney recipe. Actually, any fermented condiment recipe would be a great thing to have in my kitchen – I love your enzyme rich mayo.

  12. Tammy R. says

    I signed up for Wise Choice Market’s newsletter. Thanks for the chance. I completely agree with you on fermenting with whey, I’ve been unable to get past the smell too.

  13. Rita says

    Signed up. Thank you for the opportunity! Have been talking to a friend that ferments a lot of his veggies and have been thinking about trying it. Maybe I will!

  14. Shirley says

    Just signed up to be a winner, I hope!!!!!!! I have been seriously considering fermenting vegetables. I ferment kefir and I am learning about Kombucha. Now to learn about other fermented foods.

  15. says

    Thank you for alerting me to this on-line store, I have a hard time finding these products around here. I’m excited for the chance to win some things to help me begin fermenting, and I appreciate your great information!

  16. Arika Long says

    Just signed up for the Wise Choice newsletter and would love to be included for a chance to win the starter culture and salt. Thank you for all the work you put in – my family greatly appreciates your insights, advice and recipes!

  17. Judith says

    Signed up for the giveaway. I Have never used a vegetable culture when I ferment veggies. Would love to try it. Thanks

  18. laurie S says

    Done, thanks for the great giveaway! I’d be doing happy dances if I won, and got to try your products.

  19. Joy Bellamy says

    All signed up. Great timing for this contest since I have been reading how our gut needs fermented foods. Looking forward to my first batch. THANKS!!

  20. roma hampton says

    Hope I win! I make fermented vegetables by only using a brine. Would be interested to see what differnce the starter makes.

  21. Deb says

    Signed up for the Wise Choice newsletter. Enjoyed reading your ideas about whey and veggies. Am very new to this.

  22. Jill Francis says

    Task completed. Hope to win! I regularly ferment many foods & beverages. My 17 year old daughter and I have have Fibromyalgia/Chronic Fatigue and fermented foods make a huge difference in our health!

  23. Judy M says

    Signed up for the newsletter and I am following you on Pinterest, plus I “liked” you on Facebook. I am already getting your updates and learning a lot!

  24. Naomi says

    You said above, “Rather, when I ferment vegetables, I either do a wild ferment, or I use a vegetable starter culture.”

    Have you posted anything about that “wild ferment”? I’d like to hear about it.

  25. Rose Mckinney says

    I have entered your drawing and I hope I do win. I am new to fermenting my veggies but have read much about it and have heard that it is one of the best ways to improve my health.

  26. Megan says

    I just entered and I already get the Caldwell’s newsletter. I actually just started a batch of kraut with their starter…it is the best!!!

  27. Ellen turnquist says

    I’m back to say I’ve entered the contest and signed up for the newsletter and whatever comes my way. This is a new avenue for me. I’m psyched :)

  28. Sheri Decker says

    Yea!! thx for the opportunity to win. I’ve been thinking about trying to ferment this summers garden vegies…

  29. Teri says

    Your subscription to our list has been confirmed.

    I can not wait for the newsletter to start. i love trying new recipes

  30. Cherie says

    OK, finally got signed up! I had to disable my add blocker but finally found the link. I am thrilled to get their newsletter since I am a, “just beginning fermenter.” ;)

  31. Socorro Gomez says

    All done, thanks for the opportunity, I tried to do some saurkraut before and failed a couple of times, very disappointed hopefully this time if I win I could try again!!!

  32. Naomi says

    Okay, Food Renegade, where is the place where one can ask you a question? It was ignored above, and I realize you were probably just looking for comments about signing up, so I thought I’d try again.

    You said above, “Rather (than use whey), when I ferment vegetables, I either do a wild ferment, or I use a vegetable starter culture.”

    To what method are you referring when you say “wild ferment”?

    • KristenM says

      A wild fermentation happens when foods is fermented using the wild bacteria and yeast in the air and on your hands. It’s how you’d make a sourdough starter culture, or how you’d make a traditional sauerkraut (which is just shredded cabbage and salt, left alone to ferment).

      A fairly informative book on the subject is Wild Fermentation.

      • Naomi says

        I’m trying to figure out something here: if I can ferment foods without whey or a starter culture, then why would I need to purchase a starter culture? Why do most instructions require whey AND salt? I mean, if salt alone will ferment food, why cloud it up with whey or add a starter? Thank you for any light you can shed on this for me!

        • KristenM says

          To clarify: the salt doesn’t ferment the food. It just holds off pathogenic bacteria long enough for the good kind of bacteria to take hold of the ferment and overwhelm the bad bacteria out of existence. What ferments the culture is the wild bacteria or yeast.

          A starter culture is like a security blanket. It introduces lots of the good bacteria right off the bat, arguably producing a safer ferment. It also ensures consistency between batches since you’re always introducing the same amounts of the same kinds of bacteria, it increases the predictability of your outcome.

          Also, starter cultures are helpful for specific ferments when you WANT a specific strain of bacteria to produce a certain kind of cheese or yogurt or kefir or sourdough, etc. The specific starter cultures are an important part of what makes mozzarella mozzarella instead of brie.

          • Naomi says

            Thanks, I get all that, but you were speaking about vegetables, not breads and dairy items. Can I ferment veggies with just salt? I mean besides the sauerkraut? I always understood that cabbage had an extra something not in other veggies that made conditions conducive to fermenting. If I can ferment other vegetables with salt only I’d like to do it. Whey gives my ferments an unappealing cloudy appearance and white clumps throughout. What can you share about this?

  33. Norma says

    I have java script enabled and took off the ad blocker, however, I still can not see the link above. I did go onto the WISE CHOICE web site and I could not find a newsletter to sign up for, so I signed up for a 10% off my first order dealy…… hope I did the right thing.
    Thank you
    Norma

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