Oak pickle bucket with wood lid for traditional food fermentation and pickling.
A wooden pickle bucket made of thick oak staves, bound and pinned with steel bands for fermenting or pickling foods and winemaking. Make the world’s healthiest and tastiest foods, such as sauerkraut, salting lard, pickled gherkins, pickled onions and more, the traditional way.
An authentic barrel for fermenting, pickling and storage of foods, made to the highest standards. The barrel comes with a wooden press, to keep the food submerged in brine and a very attractive fired lid. Oak is used in many types of food processing to add a wonderful natural flavor intensity and to keep naturally fermented foods crisp with the longest storage life.
The casks for pickles are cone-shaped wooden barrels that are ideal for pickling foods like cucumbers, tomatoes, cabbage, beets, apples, cranberries, watermelons, mushrooms, fish, lard, meat, and more. You will not find tastier pickles than those handcrafted in a wooden oak cask. Cucumbers or tomatoes, salted in such casks will be excellent.
The oak is the key to quality; it has a very positive effect on its contents and brings good energy to all living things. It is in oak tubs that real salting occurs. Rest assured, your feast will be a success. Our oak buckets will not only decorate your life but will also become a wonderful gift to your friends.
Material: white oak wood
Hoops: Sanitary Stainless Hoop
Volume 5.3 gal / 20 liters:
Height – 40 cm / 15.7 inch
Top dia – 31 cm / 12.2 inch
Bottom dia – 34 cm / 13.4 inch
Before use, the barrel must be prepared. To do this, you will fill the barrel with hot water and let it stand for 1-3 days.
At first, a leak may occur, which should disappear after 2 days.
Pour several inches of hot, preferably chloride-free water into the barrel to seal the base. Let it rest for a few hours. Place the wooden press inside, then fill the barrel with hot, preferably chloride-free water.
Leave the barrel and press to soak overnight. This allows the wood to swell, which creates tight, leak-proof joints and keeps them clean. The sealed staves also prevents oxygen from entering through the joints during the fermentation process. In the morning, pour the water out and tip the barrel upside down to ensure all the water has been removed. The barrel is now ready to use.
Caring For Your Wooden Barrel When It Is Not In Use
We hope that your barrel will be in constant use, because there are foods ideal for fermenting in season every month of the year! The barrel will function at its best with continuous use.
When you are not using it, make sure that the barrel is clean and dry. Rub some food-safe oil, like vegetable, canola, etc. over the steel hoops. Store the barrel upside down in a cool, humid area (ideally 55° F (13° C) and 65–75% humidity). Store the press and lid nearby on a flat surface. You want to avoid the barrel drying out completely; as well as mold and bacteria growth. Please be sure to inspect your barrel and storage location regularly to ensure that everything is in order. Wash the barrel again before use with hemp soap and fill with hot chloride-free water for a few hours, or overnight if needed, to expand the wood and tighten the seals between the staves again.
If the barrel has dried too much and there are gaps between the staves, immerse the whole barrel in water for 1-2 days and the staves will expand again. It is very important to try and completely avoid the barrel becoming this dry, as it may not function as intended. If you do not have access to the ideal damp, humid conditions in which to store your empty barrel, you should store the barrel some water in it. In this case, the water will need changing every week and the inside of the barrel may require cleaning. It is ideal to keep the barrel in near constant use.