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The fermentation pots are equipped with a lid that can be weighted down with a stone in the central cavity, so that it presses the ferment under the liquid (air seal) whereby the food ferments. The lid does not fit perfectly on the pot, so that the gases produced during the fermentation process can escape through the small openings. For the design of the surface, I followed two different directions. These also served as inspiration for a matching series of tableware.
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