Making Your Own Fermented Foods
Through making and eating fermented food you will notice an improvement in your health and wellbeing while nurturing both yourself and your family and discovering the joy of honouring an ancient tradition. Fermented foods will bring you a myriad of health benefits including introducing good bacteria into your digestive system and helping to keep it balanced. These good bacteria have been shown to assist in slowing or reversing some chronic diseases, improve bowel health, aid digestion and improve immunity.
Why make your own fermented foods?
Making your own fermented food allows you to bring the art of food preparation back to its traditional roots and, in particular, to your very own kitchen. It is a simple enjoyable process that takes very little time, is affordable and leaves you with healthy, nutritious food you created yourself.
Benefits of using a fermentation pot?
- A stable fermentation environment results in a greater range and number of beneficial bacteria.
- Mould growth is eliminated during fermentation.
- The thicker stoneware wall creates a more stable fermentation temperature, resulting in fermented food with a greater depth of flavour.
- Elimination of any potential fruit fly problems.
- Containment of most fermentation odours.
- Elimination of brine water evaporation.
- Weights keep fermented foods below the brine for safe and even fermentation.
- The lid works with a water groove – which you keep filled with water – to form an airtight vacuum seal.
What's the process?
Once vegetables are prepared and packed inside, the water-seal rim is filled with water. As the fermentation process takes place, CO2 is created. The bubbling of the CO2 displaces all oxygen in the jar by pushing it through the water seal and lid. A seal is created, and the oxygen free environment is maintained.
Why use a Kinfolk and Co. fermentation pot?
- Our pots are contemporary, non-toxic, sustainable & dishwasher safe.
- Thoughtfully designed and made with care to bring joy and beauty to your home.
- Each piece is high fired and lined with a durable, easy to clean, food safe glaze.
- Locally designed and handcrafted in Byron Bay, Australia.
Caring for your Fermentation Pot
We want you to be confident in our investment and in order to maintain quality, optimal presentation and ultimately overall lifespan of each and every piece of Kinfolk and CO. pottery, please adhere to the following guidelines.
- With proper handling, your products should maintain their appearance for years of service:
- Careful handling is a necessity, Kinfolk and Co ceramics are a handmade investment and more delicate as a result.
- Wherever possible, use appropriate storage techniques to avoid chipping or cracking.
- Ensure minimum contact with soft metals to reduce metal marking. Raw unglazed surfaces are more at risk for marking.
- To avoid scratching the unglazed surfaces, take care when handling so that surfaces do not slide over uneven or sharp surfaces, especially with raw exteriors and unglazed foot/base.
- Incorrect washing of the ceramics will likely cause damage.
- Set the dishwasher temperature for all cycles on the coolest setting and follow the manufactures guide for detergent usage. Assess water hardness and use softeners if necessary. Service your dishwasher regularly and use the cleanest possible water to avoid staining
- Wash all pieces before their first use and ensure items are washed promptly after use. Do not soak your ceramics or bleach with harsh chemicals as this may compromise the glazed surface. If necessary, a mild stain remover can be used to individually remove suborn marks.
- Use plastic or soft cloths to remove leftover food before washing as metal utensils or abrasives may damage the glazed surface.
- Compartmental plastic racks are recommended to avoid chipping or cracking during the washing cycle.
- Thermal shock can occur when the handmade pieces are exposed to extreme temperature changes. Avoid this as a practice, as it will almost guarantee breakages.
- After dishwashing, allow your pieces to cool before using and/or storing.
- Never pour cold liquid into a hot vessel or vise vera. Room temperature use is best, all around.
- Movement from cold storage straight into hot environments must be avoided