FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
A saiva is an Evenki log-lined ditch used to hold meat containers at summer reindeer camps. Contemporary fieldwork documents its use in Buryatia and Zabaikal, but gives no standardized plan or food-safety validation.
Tepen (тәпән) is a low Bashkir hollowed-linden tub used for serving kumys. A National Museum of Bashkortostan object preserves one carved, lidded example; the taller siläk tub had a different preparation role.
An Adyghe cheese mould of woven willow drains fresh curd and leaves a ridged impression; a museum specimen records the traditional wooden form.
The Sakha hamnatar (хамнатар), also called bülüür (бүлүүр), is a two-part wooden implement for agitating kumys: a carved handle joined to an openwork cap, used through a funnel into the vessel.
The Sakha ytyk (ытык) is a flat, round wooden whisk with small notches around its head, used to aerate kuorchekh and other cream preparations. Its exact dimensions and historical origin are not established by the sources here.
Mills grind seeds, nuts and grain into flour, meal or oil-rich paste. Stone, feed and power arrangements differ by tradition and model; the Dagestani example is one documented form, not a universal design.
Saba is a large Kazakh horsehide vessel used to prepare and keep kumis. An Omsk museum specimen shows a tall, narrow neck above a broad, gusseted body, with seams stitched in hair thread and hide smoked to make it water-resistant.
A kumgan is a handled pouring vessel with a narrow spout. This Sosnovsky museum example is Gzhel-painted porcelain made in Rechitsy in the early 21st century, representing a form used in Russia to serve historic drinks.
A sbitennik is a portable vessel for heating and pouring sbiten. Museum records show a divided fire-and-liquid chamber and several nineteenth-century forms, from Nevyansk ironwork to copper and brass examples.
A kitchen strainer lined with cloth holds soft curd while whey passes through into a bowl. It is a modern, general-purpose setup; Sakha sources record strained suorat but do not specify this tool or its materials.
Leather bags stored dried wild onion, sarana and kandyk for winter use in Tofalaria. The traditional plant store is documented, but the bag's shape, construction and hide species are unknown.
Daguma is an Udege open-air rack for hanging fish to dry, including yukola. The documented frame has four upright posts, two rails and cross-poles; its dimensions are not recorded.
Ket sources describe frozen lingonberries in birch-bark containers; Shor sources describe salted wild garlic in birch-bark tuyes. Their exact forms are not documented.
A cleaned sheep stomach, inflated and briefly smoked, served as a light, one-use Tuvan container for carrying and storing chökpek. Sources describe its form and use in Tuva, but give no standard size or modern reuse guidance.
A Bashkir household account describes a large leather һаба for kumys, with one or two limewood tubs as alternatives; exact vessel dimensions and schedule are unspecified.
Arkhyt is a traditional Altai sewn-hide vessel used to hold and periodically mix chegen. Sources describe a very large vessel, but do not establish one standard shape, measured capacity, or dimensions.
In Altai, dried aarchy was traditionally stored in bags sewn from animal hides. The surviving description establishes the material and use, but not a standard shape or present-day practice.
A Kalmyk interview describes dried sheep meat packed into calfskin bags for winter. The account identifies the material and storage use, but not the bag’s construction or dimensions.
An Enets account records fish meal called porsa stored in burbot-skin bags. Museum records from the Yenisei and Ob regions document related fish-skin sacks, while keeping each community’s object and use distinct.