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.
Thai nam pla ferments fish and salt in more than one kind of vessel. Sources document earthenware jars alongside larger wooden or cement tanks; no single shape, capacity or construction detail applies to every maker.
A shallow tray or basket carries grain or another solid food material during a mold-growing stage. Japanese koji trays and Southeast Asian bamboo trays share a broad function, but have distinct forms, histories and local uses.
A closed earthen jar documented for fermenting tai-plaa, the salted fish-viscera product of southern Thailand. The sources do not establish one standard jar shape, capacity, lid, or date of first use.
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.
A narrow-necked earthenware jar for pla-ra fermentation, with woven bamboo strips pressed over the fish to keep it beneath the liquid. The jar is covered while allowing overflow; no standard size or lid design is established.
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.