The song of the barrel
~ in this article ~
1. The barrel
In the corner of the cellar stands an old oak barrel. The date on top: 1962. When we layer cabbage into it, salt and caraway go between each layer. The barrel does not speak much — but what it knows, it knows well.
2. The four weeks
The cabbage ages in the barrel for four weeks. During this time lactic fermentation works: sugar becomes lactic acid, and the cabbage preserves itself. No vinegar, no preservatives — just salt, time, and the barrel.
The barrel stays at 12°C all year. This is the temperature that lets lactic bacteria work exactly as they should.
3. The opening day
When the four weeks are up, it is a celebration. Two people open the barrel, and the whole brotherhood stands around it. The first spoonful always belongs to the eldest. Then bread, wine, and a long conversation.
- Sourdough bread
- Red wine from the neighboring cellar
- Sauerkraut — fresh, by the spoonful
- And of course, the long table
4. Little quiz
~ try it ~
Just one question.
How long does sauerkraut age in the barrel?