FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
A glass demijohn or carboy is a stout, usually rounded bottle with a narrow neck, used for beverage fermentation, maturation, storage or transport. Its glass body, closure and any protective carrier are distinct parts of the vessel system.
A wooden pole threaded through the central holes of dry Swedish storage loaves lets them hang for drying and storage. Swedish sources document the practice as an old way to keep bread dry; the surviving accounts do not give a standard pole size or one universal arrangement.
A rotary quern is a hand-operated mill with a runner turning over a fixed bedstone to grind grain. Scandinavian household use of rotary querns increased around the beginning of the Viking Age.
A column still is a distillation apparatus built around one or more vertical columns. Its continuous and rectifying designs appear in several spirits traditions, but materials and product character vary by installation.
Surströmming production moves from short open brining to closed barrel fermentation, then into tightly sealed low, wide consumer cans where fermentation can continue.
A korvhorn is a cow-horn sausage-stuffing tool used to hold a natural casing open as it is filled. Swedish folklore and museum records preserve the horn form, while modern sausage stuffers may use metal.
A Viking Age cooking pot carved from soapstone, exemplified by a partly reconstructed Birka grave find with iron handle fittings. Similar vessels were used across Scandinavia, but their forms and later handles changed over time.
In Swedish breadmaking, a wooden trough could hold sourdough between bakes; dried dough on its walls could be revived for the next bake. A museum example from Björnlunda documents one traditional form.