Food fermenting barrels

Fermented vegetables are not only the pride of the Lithuanian kitchen, but also an irreplaceable source of vitamins and antioxidants, especially in the cold winter season.

Fermenting is a rather safe way to preserve vegetables.

While the containers we choose have an indisputable impact on our food, its quality, and the human health. That is why our wooden barrels are an excellent choice for your fermented cucumbers, cabbages and other vegetables.

The capacity of our barrels range from 3 to 225 litres. All of them are equipped with pressure lids. The barrels are made of wood that was naturally dried in the open air. Different seasons of the year harden the wood, significantly reducing its acidity. The food, stored in these barrels will be noted for its mature flavours and aromas. Definitely worth trying if you value quality. A barrel can be used for years, so keeping it in a cool place at 8-10°C is recommended, and it should be soaked in water before each use.

Why is it worth it fermenting cabbages or cucumbers in oak barrels? Because only these barrels will make the cabbages extra crunchy and tasty, while the cucumbers – harder, crunchier, characterised by a rich flavour which, of course, depends on the recipe you choose.

Before starting the process, it is necessary to prepare the barrel.

First of all, you should scold the barrel with boiling water to kill all bacteria and microbes. Pour in the boiling water into the barrel and don’t forget the wooden pressure lid. Wait for a half an hour and then pour the water out. Then fill the barrel with clean water and let it soak. It may take 12-24 hours.

Advice on pickling cucumbers and cabbages

• Pick your late harvest cucumbers, as it’s easier to preserve them. Add dill, horseradish, cherry leaves, and heads of garlic. Then immerse it all in cold water. One bucket of water will require approximately half a kilogram of coarse salt.

• Put on the pressure lid, cover the top of the barrel with a cloth and fix it in place. Keep the barrel in 15-20°C temperature. The pickled cucumbers will stay tasty until spring.

Pickled cabbages

• Cover the bottom of the barrel with uncut cabbage leaves. You may also include a couple of slices of black bread or coarsely chopped Antonovka apples in between. These products will hasten the fermentation process and also provide the cabbages with a pleasant after-taste and aroma.

• Do not forget to squeeze the cabbages with carrots, other additions and spices, pound them with a pestle or knead them really well with your fists.

• After layering all the cabbages, be sure to leave some free space (at least 3 fingers) for the juices to form when the lid is pressed down.

• Cover the cabbages with the pressure lid with a scolded stone (or another heavy object) and cover the barrel with a piece of cheesecloth. The ideal fermentation temperature is 15-20°C.

• The cabbages will start fermenting in 2-3 days, resulting in foaming at the top of the juices. Be sure to remove the foam, as it may be attractive to all kinds of harmful micro-organisms.

• Continue to ferment for a week, poking along the entire length of the barrel with a wooden stick to remove the gasses.

• After a week, take the cabbages into a cool place (8-10°C), cover the barrel with a clean piece of cheesecloth, press down the lid and continue to ferment for 1-2 weeks.

Bon appétit!