FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
Graters, motorized rasping drums and processor grating discs reduce cassava or coconut to shreds or mash. They perform the grating stage only; later processing determines texture, extraction and cassava safety.
A mortar and pestle pairs a hollow bowl with a hand-held striker; Lao kitchens and Malay and Singaporean sambal traditions show how pounding shapes sauces and spice pastes.
A large glazed stoneware jar used in documented Sarawak contexts for storage and fermenting tuak, while also serving as a valued Iban heirloom.
A bamboo internode can serve as the cooking vessel itself: its natural node closes one end while the open end holds food, often with a leaf lining or plug. Regional preparations differ in filling, fire arrangement and handling.
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.