Fermenting Crock by Pom-me-granite Kraut

Fermenting Crock by Pom-me-granite KrautAnother beautiful and functional fermentation crock by our local ceramicist, Emma Jimson of Pom me granite fame. It incorporates an inbuilt airlock that is filled with water; to allow the gas produced during fermentation to bubble out and stop the outside air from coming in to potentially ruin your ferment. It can be used to brew anything that is better fermented with an airlock. The lid is cleverly engenired to cover the inbuilt airlock and reduce

humid environment for up to 50 hours

Based in Osaka's historic Tenma district - where dried food specialists have gathered since the Edo period - Wadaman does one thing extraordinarily well: sesame

Koji Starter(Aspergillus Oryzae)

and spent time with jamu makers whose recipes have been healing people for centuries

you can make about 30 kg of nattō at home - plus don't forget if you freeze a batch of natto you can use that to start your next batch too

toasted flavour

Words by Mario Reinaldo Machado

And quite a bit healthier

Enjoy the milk kefir as is - or - to multiply it - empty your milk kefir pouch into a clean jar or bottle - and add up to 500mls of milk and ferment it further for 24 -48 hours

or beetroot and carrot for example

photos by Anne-Sophie Guillet

It's going well - and thanks to a few of these on hand