DIY Covered Speed Rack Fermentation Chamber

Easily build a DIY covered speed rack fermentation to chamber, perfect for fermenting fruits and vegetables conveniently.

| October 2018

  • covering fermentation chamber
    The plastic cover over the speed rack still allows air to enter the bottom of the chamber, which makes it possible for the fermentation to take place.
    Photo by Evan Sung
  • loading fermentation chamber
    Loading the sheets on the rack is important because there must be enough room for all of the pieces necessary for fermentation.
    Photo by Evan Sung
  • closing fermentation chamber
    This fermentation chamber can easily be made with just a few simple materials including a speed rack, space heater, and vinyl cover.
    Photo by Evan Sung
  • author photo
    Rene Redzepi is a chef, co-owner of Noma, and co-author of "The Noma Guide to Fermentation."
    Photo by Evan Sung
  • author photo
    David Zilber is a co-author of "The Noma Guide to Fermentation" and the chef who runs the fermentation lab.
    Photo by Evan Sung
  • book cover
    “The Noma Guide to Fermentation” by Rene Redzepi and David Zilber shares for the first time the techniques used in Noma’s pantry of fermented items including black fruits, vegetables, and many more. Organized into levels of experience this book is perfect for beginners and experienced fermenters.
    Cover courtesy Artisan Books

  • covering fermentation chamber
  • loading fermentation chamber
  • closing fermentation chamber
  • author photo
  • author photo
  • book cover

The Noma Guide to Fermentation (Artisan Books, 2018) by Rene Redzepi and David Zilber is perfect for every experience level of readers interested in fermentation and recipes that require fermented ingredients. With 500 step-by-step photographs that illuminate the process behind fermentation and more than 100 different recipes perfect for everyday practical application, ordered from simple to complicated, everyone is sure to find something they enjoy. The goal of this book was to document the hard work completed by every involved with Noma and to make the knowledge and recipes accessible to all people, especially those outside of the restaurant world.

For this fermentation chamber, you'll need:

A speed rack:

The bones of your chamber. Speed racks are used in restaurants to hold trays of ingredients or food coming out of the oven. They're made of lightweight but sturdy aluminum and are equipped with rails onto which you slide sheet pans or gastro/hotel pans. They come in varying heights, ranging from 1 to 1.75 meters. Look for one that comes with a heavy plastic
or vinyl cover with zippers running up two sides. The cover will retain heat and humidity, and the zippers allow easy access to the interior. You'll also need a few sheet pans that are the correct size for the rack; the style and quantity will depend on which ferments you choose to make.

A small space heater:

The kind you might use to keep your feet warm underneath your desk. If the heater is equipped with a fan, all the better; if not, buy a small simple fan.



A temperature controller, such as a PID (proportional-integral-derivative) or thermostat:

This will adjust the temperature of the chamber as it varies according to external influences. You want a prewired version that you can plug a heater directly into. It's a specialized bit of gear, but it's not complicated or expensive. It will include a probe that you set either in the chamber to measure interior temperature, or into the ferment itself, such as when you're making koji.

A small humidifier (only when making koji):

The type you'd put in a child's room to help with a stuffy nose. Plus, a simple hygrometer to gauge humidity; it will look a bit like an oven thermometer. Or use a humidistat, which functions much like a thermostat. While slightly more expensive, it will simplify things by regulating the humidity in the chamber for you.

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10/24/2018 10:48:20 AM

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