Fermenting Pots and Kimchi

My lovely friend, Charlotte Storrs, sent me these beautiful pictures of her fermented pots with the kimchi made from my recipe. I have not yet had the pleasure of making fermented vegetables in one of her pots, but they are all the rage. According to Charlotte, "after a water-sealed crock is packed, two half-circle weights are placed into the crock to keep your ferment submerged. Then the lid is placed into an open moat which is filled with water. The outside air is prevented from entering the crock and carbon dioxide gases created during fermentation easily bubble out." If you are interested in purchasing one of Charlotte´s handmade crockery, you can reach her here:


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