A traditional barrel made of thick oak staves, bound and pinned with steel bands for fermenting or pickling of foods. Make the world’s healthiest and tastiest foods, such as sauerkraut, pickled gherkins, pickled onions, and many other healthy foods. the traditional way. The barrel comes with a wooden press, to keep the food submerged in brine and a very attractive fired larch lid. Left as untreated oak on the inside and with an oak base, this barrel is totally safe in contact with foods. Moreover, the oak staves and oak base, add a wonderful flavour intensity to the food and keep naturally fermented foods crisp with a long storage life. Pickling or fermenting your favourite vegetables with the addition of salt or brine (salt dissolved in water) gives a ‘lactic acid fermentation’. Bacteria, naturally present on the plant, can create not only the world’s healthiest foods, but enable the safe storage of foods well beyond the growing season. Why Pickle your Own Foods? Storage of Fresh Foods; Grow Your Own Vitamins; Create Easy to Digest Foods; Grow Probiotics; Grow Antibiotics; Make Food Safer to Eat, (reduced certain toxins such as aflatoxins, phytic acid etc); Reduce or Eliminate Starch and Sugar Cravings; Create Health Giving Lactic Acid; Create the World’s Healthiest and Tastiest Foods at Home.
Wood characteristics

For manufacturing of our small oak barrels we are use the highest quality European White Oak (Quercus robur). As this type of oak tree grows in cold climate, yearly growth of the wooden rings is very thin which makes the wood grain very tight. A tight grain means the wood is less porous, and therefore is more likely to make a watertight product. Before Oak Wood is used for production, it is seasoned under natural conditions for at least 2 year, however certain wood remains there for 3-4 years. This exposure to the rain, wind and sun helps to reduce green tannins.