[Sca-cooks] pickling
David Walddon
david at vastrepast.com
Mon Jul 16 10:45:19 PDT 2012
OK I have no Viking urges at all (well maybe once or twice but that is a whole other story) and that site is SO COOL!
I had forgotten about the Viking Whey Barrels.
For sure a pickling process that was done in wood.
Eduardo
On Jul 16, 2012, at 10:35 AM, Kimetha Loidolt wrote:
> Nordic cultures keep whey in large wooden vats [see website below] for pickling [lactic acid fermentation], not all pickling was done using a salt or vinegar brine.
>
> http://www.hurstwic.org/history/articles/daily_living/text/Turf_Houses.htm
>
> Abbess Waldetrudis von Metten OL
>
>
> Kimetha Loidolt
>
> kloidolt at hisadaamerica.com
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Susan Fox
> Sent: Monday, July 16, 2012 1:31 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] pickling
>
> Tannins are desirable in pickling. Keeps the pickles crisp, that's why we put grape leaves in, right?
>
> Selene Colfox
>
> On 7/16/2012 10:26 AM, Terry Decker wrote:
>> You've never seen a wooden pickle vat? Wood used to be the material
>> of choice for commercial pickling. It might leech tannins in the
>> beginning, but the pickling brine tended to seal the wood. I don't
>> remember whether they were waxed or not, probably not, but they
>> certainly weren't scorched like whiskey kegs. Stoneware was for home
>> pickling.
>>
>> The use of barrels and vats for commercial pickling seems to have died
>> out in the '60s and '70s when cheaper and cleaner plastic barrels
>> became available.
>>
>> There are some references to pickled vegetables being carried on board
>> ship in barrels in period. And they were still in use in the Modern
>> Era, as in 1901, Annie Edson Taylor became the first person to go over
>> Niagra Falls in a barrel, a padded pickle barrel five feet tall and
>> three feet in diameter.
>>
>> Bear
>>
>> ----- Original Message ----- From: "Aruvqan" <aruvqan at gmail.com>
>>
>>> I could not imagine any benefit to scorched barrels. Actually I can
>>> not imagine pickling in anything other than ceramics, to be perfectly
>>> honest. You do not actually want your pickles to age in the same
>>> manner as booze, with a drastic flavor change. Crockery is neutral.
>>>
>>> If the pickles were in wood, I would imagine the barrel to be waxed
>>> though I wonder how long the layer of wax would resist the acid of
>>> the pickle.
>>
>
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