Sunday, December 21, 2014

Falling down the well

The Water Well Crock
This is the Cadillac of fermentation, no odor, no scum, and no fuss. Closed fermentation makes kraut success almost a guarantee. Plus it is a pretty sight to behold.

The idea is simple, create an airlock by using a channel of water to stop contaminates from constantly having access to your ferment. This combined with the standard primary follower keeping your ferment under the brine makes it almost too easy.

Another advantage of using this fermentation system is the absence of odor commonly associated with fermentation, especially with ferments such as Kimchi. Your house does not need to smell like a foreign land in order to realize the benefits of it's culture.

Now don't get me wrong, I love open fermentation; nothing like having rows of colorful experiments in glass jars smattered across the kitchen counter. This just adds another layer or option for the fermentation voyage I find myself on these days. 

This one is thrown using 6 pounds of ∆10 Laguna B mx and soda fired to maturity. The liner glaze is a simple tenmoku. The clear is an accumulation of soda introduced into the kiln at ∆9.

Here is a great way to use some Kimchi:

Kimcheese, a schmear

8 oz. or Chevre or cream cheese
4 table spoons of Kimchee
1-2 tablespoons of brine from kimchi

Combine all ingredients in a Cuisinart, blend until smooth.


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