FermenteaWhere food goes to change

Equipment

626 sourced equipment pages: vessels, tools, appliances and built structures.

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Editorial cutaway illustration of a Tyrolean Rauchkuchl, showing one integrated smoke hood and the open hearth; it is a reconstruction, not a photograph or construction plan.
Built structures

Broad hood or chimney chamber

A family of domestic smoking structures that used smoke rising from a hearth: from the Austrian Rauchkuchl spark hood to the Jougne farmhouse meat hood and the Franche-Comté tuyé.

Smokehouses and smoke rooms
Jougne
A simple shallow wooden koji-buta tray with steamed rice partly covered by white cloth, in watercolor-pencil illustration on warm ivory paper.
Equipment

Shallow breathable koji tray

A koji-buta is a shallow wooden tray for spreading grain as it grows into koji. Japanese sources document a traditional form, while modern methods also use cloth-lined or steel trays; size and construction vary.

Baskets, trays and beds
Japan
Watercolor illustration of a stoneware sauerkraut crock with its lid lifted to reveal a water-filled rim channel and a detail of the lid edge entering the groove.
Equipment

Glazed stoneware fermentation crock

A movable stoneware sauerkraut crock with a fitted lid, ceramic weights and a water-filled rim channel. German sources call it a Gärtopf; Czech sources document the related zelňák or nádoba na kvašení zelí.

Jars, pots and crocks
Wallhausen