Traditional Fermentation Vessels: Vats, Crocks, and Barrels

Belleme, John
January 2006
Macrobiotics Today;Jan/Feb2006, Vol. 46 Issue 1, p28
The article focuses on food fermentation vessels which include vats, crocks, and barrels. The aroma and flavor of fermented foods is known all over the world because of the magical influence of these vessels. Traditional vessels are claimed by the Japanese as giving their products a character and complexity that is possible to accomplish with plastic and stainless steel.


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