Chef Jeremy Umansky
Chef Tal Ronnen
Dr. Johnny Drain
Fresh
Fermented foods retain fresh flavor, with no preservatives
Eco-Friendly
Onsite production eliminates need for transport—less carbon, more savings
Simple
Prepackaged whole food blends ensure fast, convenient prep
FAQ's
The PlanitPOD is a first-of-its-kind, commercially-approved appliance that allows chefs and users to ferment their own plant based proteins, blends, and koji at the push of a button.
The POD is optimized for mold/fungal fermentation, e.g. koji and tempeh. While the POD can technically be used for other types of fermentation, it is not necessarily optimized for those processes.
Unfortunately, no. The POD isn’t designed for making traditional pickles or lacto-fermented vegetables on its own. Those are best achieved through classic fermentation methods.
That said, the POD does play a powerful supporting role. By producing koji, you can enhance the flavor, depth, and complexity of your pickled vegetables; adding subtle sweetness, umami, and a more layered final result.
For more advanced users, the POD can also help accelerate certain traditional ferments. For example, its controlled heat can speed up sauerkraut production, creating a quicker (though less developed) version in about 24 hours versus the typical 1–4 weeks.
Bottom line: You can’t make pickles in the POD, but you can absolutely make your pickles better with it.
No. The POD isn’t designed for making traditional kimchi or other lacto-fermented vegetables on its own. Those are best made using classic fermentation methods.
What the POD can do is elevate your kimchi. By incorporating koji made in the POD, you can enhance flavor with added depth, subtle sweetness, and umami.
No. The POD isn’t intended to replace traditional sauerkraut fermentation.
However, it can support the process. Koji made in the POD can boost flavor complexity, and for advanced users, the POD’s controlled heat can help speed up fermentation; producing a quicker (though less developed) version than the standard multi-week process.
No. The POD isn’t designed to produce traditional fermented hot sauce on its own.
That said, koji can be a powerful addition. Using koji made in the POD can enhance your hot sauce with deeper umami, balanced sweetness, and more nuanced flavor.
Not recommended. The POD isn’t designed to maintain the precise conditions required for consistent yogurt fermentation.