FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
A Kimlan-specific equipment sequence at Daxi separates koji-room apparatus, outdoor FRP fermentation tanks and pressing equipment. The record does not describe the site-built room or a universal Taiwanese design.
Concrete wine tanks are heavy, fixed vessels in rectangular, cylindrical and tapered forms. Their thermal response and wine contact depend on mix, wall construction and interior finish.
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.
A curd knife cuts set milk into recipe-sized pieces; a perforated ladle lifts and moves curd while whey drains. The hand tools work at different moments in an open cheesemaking vessel.
A steam juicer stacks a water pan, juice collector and perforated fruit basket so steam releases juice that drains through an outlet hose. It extracts juice; it does not itself concentrate or preserve it.
A wooden carrying dish used in Aboriginal food, water and seed work. Western Desert examples are called piti or ngurti; the general term does not imply one uniform form or fermentation use.
A natural sausage casing is a cleaned animal intestine or, for some products, another prepared organ used as an edible envelope. Its anatomy shapes the sausage, while diameter and material affect stuffing and drying.
A wooden curing vessel used for Valle d’Aosta Lard d’Arnad: 1763 records already list four old doils in Arnad Castle, and the current DOP process uses native hardwood containers.
Perforated plastic bags and covered trays hold tempeh in a thin shape while admitting air; they are modern packaging options, distinct from the documented leaf wrapper.
A haybox, also called a fireless or retained-heat cooker, is an insulated enclosure that lets a lidded pot finish cooking in heat already stored in the food after it leaves a stove. It generates no heat and is not a preservation method.
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.
A modern ovoid concrete wine vat with smooth curved walls, made in several sizes and fitted according to model. Used for wine fermentation and maturation; support, access, cooling and interior treatment vary.
A lidded box used inside a cheese cave or cool cellar to create a small humid ripening space. A raised mat keeps cheese off the base so its underside can breathe and drain.
Tajik apricot growers use protected dryers to shield fruit from insects and weather. Documented equipment includes cabinet and portable tent designs; fixed greenhouse units are site installations.
An open sycamore trough bound with iron hoops, recorded in use for salting pork at Penally, Wales, between 1850 and 1900.
A coolship (Dutch koelschip) is a broad, shallow, open vessel that cools hot wort before fermentation. In Belgian lambic brewing, its open surface exposes wort to the brewhouse environment; materials and results vary.
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 separate cooking box heats ripened eulachon so grease rises for skimming. Nuxalk sources describe wooden or cedar sides, a metal bottom and, in one setup, a fire trench beneath the box.
A prepared animal-stomach pouch holds butter in Kazakh and Kyrgyz traditions. Field images document empty and filled qarın in southern Kyrgyzstan, while a Kazakh tutorial distinguishes animal-specific qaryn forms.
A greased rye-bread tin holds rugbrød dough while it proofs and bakes. Denmark’s National Museum documents a family recipe using three tins, but does not specify their material, shape or capacity.
Lambic ferments and matures in reused horizontal wooden casks; West Flemish red-brown beer uses much larger upright oak foeders. They share coopered wood, but differ in orientation, scale and brewing use.
Surströmming production moves from short open brining to closed barrel fermentation, then into tightly sealed low, wide consumer cans where fermentation can continue.
Two portable vessels documented for feta maturation: a coopered wooden barrel used with salted cheese and brine, and a rectangular metal tin used with cheese in brine. They differ in construction and packing.
A coopered wooden barrel held herring and salt during northern European curing. Siglufjörður's early-20th-century station is one documented setting; barrel forms and processes varied.
The small round spruce box, or friponne, is the traditional presentation package for Cotignac d'Orléans; the lid can serve as a spoon. Its form is not a fermentation vessel.
A coopered cask for curing and carrying salted meat, documented in seventeenth-century English shipboard writing. A modern reconstruction illustrates its use, not a surviving period artifact.
An indirect solar dryer heats air in a separate collector, then moves it through a covered food chamber. Designs vary in size, materials and airflow.
A temporary leaf-and-stalk support inside a cooking pot keeps leaf-wrapped food above boiling water.
A heated iron or stone plate for fat-free baking of thin breads. Norwegian sources document the takke and stone bakstehelle, from wood-fired hearths to modern electric models.
A low-cost raised bed for sun-drying small fish, documented in Lake Victoria communities in Tanzania in wood-and-reed and improved mesh forms.
An Alutiiq household container made from a seal stomach held summer foods such as berries, greens, oil and fish eggs. Its flexible, lashed ends contained stored foods and could also hold blubber while it released oil.
A modern industrial system for controlled indoor drying of stockfish. Documented Norwegian examples combine a drying chamber or duct with heat-pump dehumidification and process monitoring; the evidence does not describe a household cabinet.
A broad banana leaf folded around beans forms the flat packet in which tempeh ferments. It shapes the cake while allowing air exchange; Indonesian producers also use plastic wraps.
A coopered cask used horizontally for Orléans wine vinegar, with an air chamber and openings that support surface acetification. The method depends on oxygen at the liquid surface; a full, airtight storage cask is a different vessel in use.
A nukadoko container holds the moist rice-bran bed in which vegetables are repeatedly pickled. Japanese households have maintained these beds in ceramic jars, while contemporary options also include compact ceramic and enamel designs.
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 braai is a South African open-fire cooking practice. This record focuses on the movable cooking grid over coals shown in a documented photograph; sources do not establish one standard grill design or size.
Plantain leaves wrap pozol’s nixtamalized maize dough during fermentation, limiting drying and keeping portions portable in southeastern Mexico.
A framed hide vat is cattle hide fixed around a timber frame and sagging into a basin. In a tinacal it holds aguamiel and its ferment as they become pulque; it is distinct from the room, the acocote and a carrying skin.
A sewn fir- or pine-bark casing used for one documented Bucegi Mountains form of brânză de burduf, shaped as a cylinder and closed with bark disks while the cheese matures.
A simple wooden pole stores Finnish ring-shaped rye loaves by passing the pole through each loaf’s central hole. Finnish accounts describe the poles as ceiling-suspended and connect the hole-shaped loaf with a tradition of drying bread.
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 stainless fermentation tank with a cylindrical upper body and a conical bottom, used to collect sediment at the low point; fittings, temperature control and pressure rating vary by model.
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 reusable fabric filter bag holds crushed malt inside a brew kettle during the mash, then lifts out to separate grain from wort.
Keiller-branded stoneware jars were commercial packages for Dundee marmalade. Collections show cylindrical forms with printed marks; sources distinguish the Dundee brand from documented Maling manufacture in Newcastle.
A counterflow wort chiller cools hot wort through separate, counter-moving coolant passages. Tube-in-tube and coil-in-jacket designs vary by materials and fittings; capacity and performance are model-specific.
An immersion wort chiller is a manufactured coil heat exchanger placed directly in hot wort; cooling water flows through the coil while the wort stays in its kettle. Cooling depends on the chiller, water supply and wort conditions, so no single time or batch capacity describes the whole type.
A handmade terracotta pot used to mature Armenian Gegharkunik motal: herb-seasoned goat curd is packed inside, rested upside down in wood ash, and sealed with beeswax.