During a trip to South Korea for the 3rd World Ceramic Biennale in 2005, David developed an affinity for kimchi, a Korean staple. From there, he began producing vessels for the fermentation and perfecting his own kimchi and sauerkraut from garden to table.
Fermentation is the process of a carbohydrate being converted into an acid or an alcohol. In modern North American culture, bacteria has become something to be feared, and most certainly destroyed. But under the right conditions foods, with the help of bacteria, will naturally ferment, which is precisely how the process was discovered over 5000 years ago.
These fermentation crocks are ideal for making kimchi, sauerkraut, or kombucha.
Limited wood-fired crocks available. New 2019 line of glassy blue, terra-cotta crocks fired in an electric kiln that are very consistent and easily reproduced are also available.