The beauty of fermentation lies in its simplicity. You can start fermenting with the most basic equipment which you will probably find you have already lying around in your kitchen. If you can't find something then get creative. We once had a friend who made milk kefir in a coffee plunger! Just steer clear of fermenting in plastic or metal. Ferments can be quite acidic and will corrode the metal or eat into the plastic overtime. Plastic and metal lids are fine for storing if they don't come in contact with the ferments as well as using a plastic or metal strainer.
This is our basic list and what we recommend to get started.
Jars - ball mason jars are our favourite but any old jar with a wide enough mouth to pack your kraut in will do.
Ceramic crocks - We use them for kraut, kefir and kombucha when doing large batches. They are a great insulator and leave your kraut tasting amazing. Our friend over at Pan Pottery handcrafts a beautiful range from locally sourced clay.
Other bits and pieces
Cheesecloth - for hanging your kefir cheese or covering your jars. Find it at any fabric store.
Bee Eco Wraps - We use these beautiful beeswax wraps to cover our vessels when fermenting. They are breathable and keep your ferments looking super swish. Check them out here.
Mesh strainer - for straining out your kefir.
Bowl - glass, ceramic or stainless steel. We LOVE our Pan Pottery bowl.
Shot glasses, small weights or saucer that will fit inside your jar of choice to weigh down your kraut.
1L Bottles - Use the flip top or screw top ones for storing your kefir or kombucha.
Books and Websites
Sandor Katz is the man when it comes to fermentation. His books are like a fermentation bible. They are packed with info, stories from around the world, recipes and tons of information.
Wild Fermenation - Sandor Ellix Katz
The Art of Fermentation - Sandor Ellix Katz
Sandor Katz's website - www.wildfermentation.com
Local Breads - Daniel Leader - If you want to get into sourdough then this book is a must. It's full of sourdough recipes, tips and insights from Daniel Leader's travels to some of the best bakeries in Europe.