In my 2026 year-long series, I’ll be writin’ about fermentation — from its long history all the way to hands-on experiments in my own kitchen.

Over in the U.S. and Canada, food preservation mostly settled on the screw-top Mason jar as the everyday standard (Ball, Kerr, Bernardin, and the whole crew). 🫙🫙🫙

In German-speakin’ countries, folks tend to use jars from WECK and REX. No screw tops there — they seal with those bright orange rubber rings. 🟠

Here in Switzerland (yes, also German-speakin’), people preserved food for decades in Bülach jars. Unlike WECK and REX, these iconic jars came in a deep, dark green. 🟢

Naturally, I wanted to put all three systems to the test — which turned out to be easier said than done. The Bülach jar was only made up until 1972 and then quietly vanished from Swiss pantries.

So for my fermentation trials, I went huntin’ for — and actually found — fully functional museum pieces of Bülach jars.

You’ll find the fermentation series right here: food-revolution.info/p/…