Equipment
Acocote
The acocote is a long, hollowed and dried gourd used to draw aguamiel from a mature maguey. It is a harvesting tool: the sap is transferred to a separate vessel before it ferments into pulque.
Equipment
626 sourced equipment pages: vessels, tools, appliances and built structures.
Vessels and containers
What the food sits in while it changes: jars, barrels, tanks, skins, gourds, baskets and wraps.
Equipment
Balata gobi
A balata gobi is a natural-rubber mother vessel documented in Wapishana parakari production in Guyana. It holds cassava mash for the second fermentation after the leaf-covered Rhizopus stage.
Equipment
Bokkom drying racks and lines (Velddrif)
In Velddrif, makers hang whole harders in threaded bunches on lines and beams, moving them between outdoor air and fish-house drying spaces. Reported drying times vary with season and weather.
Equipment
Bohaka injera dough container
A wide-access vessel holds injera batter through successive fermentation stages. Ethiopian accounts describe clay vessels historically and metal, wood or plastic containers in contemporary kitchens.
Equipment
Awabancha tub
A large wooden tub used in Tokushima to ferment heated, worked Awabancha leaves with their cooking liquor. Its size and construction details are not specified in the sources.
Equipment
Buried bamboo tube (Luar miang)
A cleaned bamboo internode holds compressed steamed tea leaves during the Luar miang fermentation practiced in north-western Laos.
Equipment
Burnay
A burnay is a wide-bodied, narrow-mouthed stoneware jar made in Vigan, Ilocos Sur. Ilokano households and producers have used these sturdy vessels for water, food, basi, vinegar and other fermented condiments.
Equipment
Banana-beer canoe trough
A long, low wooden trough used in parts of East Africa for extracting juice from ripe bananas and, in many documented practices, fermenting banana beer under banana leaves. Plastic barrels are a documented Burundi alternative.
Equipment
Baking bell (coal-covered pot)
A portable dome and pan used over a hearth, with embers on the lid and heat from below. Regional peka and saç forms share this principle while differing in materials, pan shape and how the food is cooked.
Equipment
Budu earthen jar
Earthenware jars hold salted fish while budu matures. Southern Thai accounts document bamboo mat, plastic and aluminum, and wood-board covers in different production settings.
Equipment
Clay mezcal fermentation pot
An open earthenware vessel for fermenting cooked agave mash before distillation, documented in Mexican mezcal production. It is distinct from the clay pot still used to distil the fermented mash.
Equipment
Awamori kame
A ceramic jar used in Okinawa to store and mature distilled awamori into kusu; it holds the finished spirit after distillation rather than fermenting the rice mash.
Equipment
Burton Union
A Burton Union is a connected set of horizontal wooden beer casks, swan-neck pipes and shared troughs. Fermentation lifts yeast-rich foam into the trough; beer drains back to the casks, leaving yeast behind.
Equipment
Dolium
A Roman dolium was a very large ceramic storage and processing jar. In some wineries its heavy body was set partly into the ground; Pompeian evidence also documents dolia used for fish sauce.
Equipment
Carved natural-stone wine vessel
A wine fermentation and maturation tank carved from a single granite block, with a thick mineral shell and fitted metal closures and taps.
Equipment
Balsamic batteria
A balsamic batteria is a graduated set of wooden casks for traditional vinegar in Modena and Reggio Emilia. Transfers, evaporation, seasonal conditions and wood contact make the battery work as one system.
Equipment
Clay-pot still for mezcal
A fired-clay vessel assembly used to distil fermented agave must in several Mexican mezcal traditions. Its arrangement varies by region and producer; the sources document both clay or wooden vapour passages and particular cooling vessels.
Equipment
Bolted slate beef-salting trough
A rectangular beef-salting trough made from saw-cut Penrhyn slate slabs, bolted together and sealed along the joints. Museum Wales records a height of 64 cm and length of 76 cm.
Equipment
Onggi
Korean earthenware jars, glazed or unglazed, used to ferment and store kimchi, soy sauces and pastes. Their form and wall properties vary with the potter, firing and intended use.