DIA190xH200mm, China
Fermented bean curd is one of my favorite condiment. A savior for a day when dishes are blend, it gives a kick and spice up the meal. Even with just a piece or fermented bean curd and a bowl of rice, it will make a good meal.
Using a firm type of tofu, with a specific mould is added start the fermentation, after about 36 hours, the first fermentation, the tofu is taken out and pressed onto a bowl of salt. They are then left in a jar, removing the excess water. The water are drained out and replaced by Sorghum wine and dried chilli, it is left to ferment for another 2 months. The finished produce is then packed neatly into a jar to be sold. When I was a child, glass jar has already been used for the packaging. This type of pottery jar were used before the glass jar they are replaced by the glass jars.
Mountain Folkcraft 