fermentation, pickling and preserving
Rediscovery of traditional food preservation methods
This master’s thesis reduces single-use plastic by promoting traditional food preservation methods like fermentation. With user-friendly tools and an app, it supports sustainable practices, connects communities, and strengthens local economies.
Main goal
The system, which consists of two stackable pots, a heating element, and helpful utensils, integrates fermenting, pickling, canning, and preserving in one efficient product. It saves energy and time while an app provides guidance, connects users, and supports local food sourcing.
Achievements
I improved my research skills, conducted user surveys, and hosted workshops to understand user needs. I also mastered Blender for rendering and animation, improving my ability to communicate my ideas visually.
Personal gains
PRESERVE
The main inspiration was how people managed to live without plastic 100 years ago. Also, the process of fermentation showed how food connects people. Learning from other cultures and hearing my grandmother's stories about making sauerkraut as a family reminded me of the communal joy and creativity in food preservation.
Inspiration
I tested several preservation methods, leading to the idea of combining processes. After experimenting with stacked pots, I refined the design using CAD and paper models, focusing on functionality and user experience.
Process
Form finding with sketches and CAD
User interface
Finding the right placement for all elements
Size
Depending on the contents that are mostly standardized preservation jars
Repairability
The product is designed for easy repair, with a screw-based housing and minimal electronics. All components are easy to dismantle and replace, allowing customers to repair it themselves or send it for professional service.
Time and Energy Efficiency
The narrower shape of the upper pot allows both pots to be stacked. The residual heat from the lower pot heats up the upper pot, creating a compact system allowing the user to carry out several processes simultaneously.
Utilities
Multifunctional utilities like tongs or a pestle complete the system. Made from durable materials like silicone, wood, and metal, they are safe for food handling and can be disassembled for recycling at the end of their life.
Tongs for handling hot preservation jars after sterilization
Laidle for pouring hot liquids
Pestle for stomping sauerkraut or other foods
pH strips to test the final preserved foods for food safety
Explanation card on how to use the pH strips correctly and how to interpret the result
Design and anthropology research
Researching food preservation history and the impact of single-use plastics revealed why it’s less common today and highlighted key issues to address. By using design principles the design aims to make traditional methods relevant and accessible again.
Design critera based on research
A return to tradition with simultaneous modernization
User friendly system
Networking and community building
Sustainable and energy efficient product
Easy access to needed information
Integration of regional food producers
Field research
Discoveries during an excursion in Southeast Asia. Dried fish, pickled mushrooms, fermented cucumbers.
Impressions from an excursion to the Austrian Open-Air Museum in Stübing. Grubenkraut, drying cabinet and sauerkraut barrels.
