Fermenting can be an excellent way to use up extra produce while creating delicious and nutritious snacks. Glass or ceramic crocks are the optimal containers for fermenting, while plastic buckets should only be used if they have been properly cleaned before being used for this process.
Nash’s works challenge object-centric ontologie by uniting art objects, living foods and people into new relationships. His experiments with fermentation in his kitchen and studio provide inspiration for these playful installations.
Equipment
Home fermentation studios require more than just jars and kosher salt; you will also require special tools that enable you to produce ferments at larger volumes with greater precision. Depending on what kind of ferment you are creating, you may also require tools like long-handled spoons for stirring mixture, thermometers for tracking temperature changes, and humidity hygrometers as part of their arsenal of tools.
Make sure that when fermenting sauerkraut, kimchi, kombucha or even beer for the first time that the right tools are on hand to ensure its success and prevent potential health hazards, like anaerobic conditions which lead to unwanted growth. While certain ferments can simply be stored in glass jars with air holes to release carbon dioxide or “burp,” which leaves food exposed to oxygen which could potentially produce off flavors; to address these concerns use an air lock or jar sealer that allows gas release while keeping foods submerged under brine.
Weights are another essential tool to keeping fermented fruits and vegetables submerged in brine as they bubble. This will prevent them from floating to the surface of their jar and becoming exposed to air – something which could cause spoilage. For optimal results, glass weights specifically designed for this purpose can be found online or in kitchen stores; or alternatively you could find heavy glass bottles, metal pans or other containers heavy enough that would serve as weights for ferments.
Nash uses his kitchen as an art studio, so tools like these are integral to his process, which challenges an object-centric ontology and involves his microbiome in his artworks’ creation. His installations draw people in to discussions on how these art pieces were fabricated by their microbes as collaborators; furthermore they serve as tangible evidence of microbiomes at work that hopefully sparks awareness and brings greater understanding about our ecosystems.
Storage
Fermented foods need to be stored safely. Fermentation, driven by microorganisms that break down carbohydrates and organic molecules into acids, alcohols, and gases that release gases such as CO2, is highly volatile process that if left unregulated can quickly cause them to spoil. Therefore, fermentation must take place in an anaerobic environment for maximum effectiveness.
To create an anaerobic atmosphere, you will require a cooler, hotel pan, and humidifier. The hotel pan should be placed inside the cooler to raise it off of the ground and attached via nails or screws to its lid; thermostat and humidistat should then be attached to its short side next to hotel pan – these two devices should then be wired together so the humidifier switches off automatically when temperatures meet specific standards, and back on again as necessary.
Your ferments often require precise measurements of salt to solid material ratio, making a digital scale essential to achieving consistent results every time. In addition, digital scales come in handy when adapting recipes (i.e. halving or tripling them) due to how this affects their volume of liquid needed.
An airlock is another key piece of equipment when fermenting at home. These one-way valves allow carbon dioxide to escape while blocking oxygen entry – this prevents Kahm yeast formation which affects taste and texture in fermented pickles. You can find commercial airlocks for sale; or make one yourself using non lubricated latex balloon or food grade nitrile condom, both available online for just pennies each.
Seattle artist Hadar Iron shares a deep commitment to wellness and beauty through fermentation. Her handcrafted stoneware crocks are both functional and visually stunning; created to elevate wholesome foods prepared within them. Her artwork challenges an object-centric ontological perspective by connecting objects, living food, and people into new relationships that foster fresh perspectives.
Ventilation
Fermentation transforms raw ingredients into tasty and nutritious foods and beverages through the power of microorganisms that transform carbohydrates and other organic compounds into acids, alcohols, gases, and flavors – this process is what gives birth to classic dishes like pickles, sauerkraut and kimchi as well as more complex fermentations such as beer and wine.
Fermented food preservers utilize microorganisms to prolong its shelf life and add deliciously savoury notes while increasing nutritional value. Fermentation requires specific equipment and ventilation systems in order to ensure safety and consistency during fermentation processes.
As part of your fermentation equipment, an airtight vessel made of glass or stainless steel will be essential. Your container selection depends on the scale and type of fermentation process being undertaken – for home breweries this could mean glass carboys or jars while for larger commercial breweries they might require stainless steel tanks with advanced temperature control systems.
Any container chosen for home fermentation must withstand the acidic, salty environment associated with this process and should be easy to clean without deep scratches or pits that can harbor bacteria. Metal containers – except high grade food grade stainless steel — tend to degrade under such conditions and release toxic metals into your ferment. Therefore ceramic crocks made from stoneware clay are often the ideal option (Andress and Harrison 2014).
Your fermenting space must include access to clean water and an effective ventilation system. When dealing with foods or drinks that produce mycotoxins (toxic molds), such as kombucha, kimchi or certain types of sauerkraut; it is particularly crucial that there is sufficient fresh air available – mycotoxins can be hazardous for human health and can even prove deadly – mycotoxins should always be present at adequate levels in your workspace – they could pose potential threats even life threatening scenarios!
Lighting
Fermenting can be a complex business, requiring plenty of tools. Fermentation itself can be quite labor-intensive (trust me; my kitchen is filled with various jars, valves and lids for fermentation), but there are a few basic items that will get your started as you progress further in your learning.
A digital scale is an invaluable addition to any fermentation station, helping ensure ingredients remain uniform and ferments maintain their shape. Plus, it comes in handy for measuring out brine for pickles or making sure there’s enough whey available for making kombucha!
An airlock can be an indispensable addition to active ferments that will be exposed to air, as it prevents unwanted growth like Kahm yeast (which affects flavor) as well as oxygen which could compromise fermentation. An easy way to airlock a carboy, demijohn or bottle is using either a food grade nitrile balloon coupled with either non-lubricated condoms (similar to what would be worn while cleaning) or rubber gloves as airlock seals.
S.E. Nash has discovered a new artistic medium through microbial fermentation: his installations combine art objects and food items in harmonious relationships. Nash’s exploration of this technique highlights the interdependency of living worlds, wherein microbes drive creativity and healing. His installation “Garden Variety Soda Fountain” (2017) serves as an example of his efforts in making connections through art. Participants receive tangible evidence of microbiota at work in hopes that this can spark new ways of thinking and being. Nash emphasizes the fact that his installations aren’t meant for consumption but instead serve as artworks and educational experiences, inviting viewers to examine them more closely. He describes his works as a form of “social sculpture”, hoping people will engage with it by engaging with it directly or sharing it with others.