I am no stranger to backing anything on Kickstarter. Honestly, beyond the games, it is the quirkier products that people pitch there that really get my attention. As someone always on the hunt for the next ‘upgrade’, I love seeing new uses for things to improve my life. That’s why when I decided to cruise their website for cooking-related projects, I just had to back Kraut Source.
Okay, hear me out: I have never fermented anything and I barely eat sauerkraut. I don’t hate it, mind you, I just rarely think about throwing it on, well, anything. The same goes for pretty much every other kind of fermented food.
Why then would I want to back something like this? For starters, it is yet another innovation built atop the ever-present, ever-adorable mason jar. Seriously, you screw this device onto any wide-mouth jar and bam you are on your way to fermenting whatever you can stuff in that jar (hint, it’s usually a lot).
Maybe it’s the nerd in me but I adore modular technology. I love the idea of having something that I can add to/subtract from/reuse for x, etc. I built my first computer many years ago and I have been adding to and subtracting from it ever since. Sure, my computer tower is old, ugly, beat-up, and no longer contains the Windows Vista that it proudly has advertised on its side, but who cares when it works with brand new parts?
That’s always my biggest pet peeve with Kitchen-related anything. Most gizmos and gadgets are designed with singular purposes; sometimes, they don’t even justify their existence by doing that singular task that much more expediently than say a little added elbow grease and a fork. I wish I had the television show kitchen with the infinite room for infinite gadgets all stored in easy-to-access places that somehow never leave them dusty, but that’s a myth: most of us are cooking out of our closets.
Plus, I’d be lying if I said I wasn’t one of those people utterly charmed by the average mason jar. They are just versatile, affordable, and nostalgic all at once. I am not one of those oddballs that uses them for mugs, but I do prefer them to stacks of plastic with tops I can never locate.
Moving on, there is also the experimental side of cooking that real foodies and hobby chefs know oh so well. Especially when it comes to a new technique of cooking or preparation, I get giddy inside and want to try it immediately. Will I be fermenting everything for a solid month while I learn what works for me and what doesn’t? Yes! Is that more exciting than Christmas? Yeah, kind of. Am I really worried that it is all going to be a super gross waste of time?
If you’d like to learn more or become a backer yourself, there are still a couple of weeks left on the Kickstarter Campaign. The project asked for $35,000 and it is currently at $100,000+.
I backed the most basic kit still available, which is only setting me back $30 and plans to ship in November of this year.
While you are at it, sharing some of your favorite fermented foods/recipes/stories in the comments below! I’d love to hear what you all like and get started on ideas for what I will be making.
C. T. Murphy can more regularly be found over at his blog, Murf Versus. You can also find him on Twitter, where he is frequently at his weirdest. His favorite food is Thai, though his roots are in Soul Food, and he only ever cooks Tex-Mex. He’s a strange fellow.