100L (26.4 gal) Canadian White Oak Pickle Barrel for Authentic Lacto-Fermentation
The BarrelsWood 100L (26.4 gal) Oak Pickle Barrel is a traditional open-head fermentation vessel handcrafted by master coopers from air-dried Canadian white oak (Quercus alba). Unlike plastic buckets or thin ceramic jars, solid oak staves release natural hydrostatic tannins into your salt brine—preserving cellular crunch in cucumbers, cabbage, garlic, and green tomatoes while supporting a thriving Lactobacillus microbiome.
Technical Specifications
| Specification | Details |
|---|---|
| Volume Capacity | 100 Liters (26.4 gal US) |
| Wood Species | 100% Canadian White Oak (Quercus alba), fine tight grain |
| Interior Finish | Natural uncharred food-grade oak for clean vegetable fermentation |
| External Dimensions | 58 × 58 × 65 cm (Weight: 28.5 kg) |
| Included Components | 100L oak pickle cask + fitted wooden cover lid |
Preparation & Curing Protocol Before First Brine
- Water Swelling (24–48 Hours): Fill the barrel completely with cold, clean non-chlorinated water so the oak staves expand tightly against the metal hoops to form a 100% watertight seal.
- Rinse & Brine: Drain the soaking water, rinse with warm water and baking soda, flush with cold water, and pack your vegetables with a 3.5%–5% sea salt brine.
Explore all Oak Pickle Barrels or read our Practical Guide to Oak Pickle Barrels for Producers.
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