What is the name of the two-handled pots traditionally used for fermentation?

The name of the two-handled pots traditionally used for fermentation is indeed amphora. Amphorae are large clay vessels that were used in ancient times for the storage, transport, and fermentation of liquids, especially wine and olive oil. Their unique shape, with a narrow neck and two handles, made them ideal for both carrying and pouring. The design of amphorae also allowed for effective fermentation, as the materials were often porous, allowing for a degree of aeration while preventing contamination. Amphorae played a vital role in ancient trade and were integral to the development of wine culture, as they were often buried, allowing for controlled fermentation conditions.

Other options, while they refer to different vessels, do not specifically relate to fermentation in this traditional context. Cruets are typically smaller glass or ceramic vessels used for serving vinegar and oil, decanters are primarily designed for aerating wine before serving, and carafes are also used for serving wine or water but lack the specific historical and cultural significance of amphorae in fermentation practices.