PETER: My wife has a beautiful blue and white ceramic fermentation jar that she has kept with our family for the last forty-five years. It looks like a large vase with a narrow neck that also has a moat around it for you to pour water in. The round lid that covers the opening on the neck fits right into the moat, creating a natural seal that prevents oxygen from entering. This is how Chinese people fermented, pickled, and preserved ingredients back in the days before proper
