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1
These are the approximate ingredients you would need to fill up a 10 litre barrel.
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2
Peel garlic and cut each clove in half.
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3
Peel carrots.
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4
Wash vegetables.
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5
Cut cabbage, carrots and celery into quarters.
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6
Break apart cauliflower.
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7
Leave cucumbers or tomatoes whole.
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8
With cabbage, discard outer leaves and cut off the hard part at the base.
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9
With the cauliflower, leave a little it of the leaves on for taste but discard the hard part of the stem.
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10
Mix vegetables in layers so all of one kind is not next to the other.
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11
Put in the vegetables, garlic, then vegetables again, and so on.
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12
Add 1 heaping tablespoon of salt for each litre of hot water that you will add to the barrel.
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13
After the barrel is full with the vegetables and water, add 5 more tablespoons of salt on top, along with 2 tablespoons of mustard seeds, 2 tablespoons peppercorns and 4 bay leaves.
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14
You can use a cheescloth bag to put the mustard seeds and peppercorns in or just throw them in loosely.
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15
Use clean wood sticks or empty glass bottles on top to hold down all vegetables under the water, if necessary.
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16
It's important for them to be covered at all times.
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17
Mix the barrel (if it's large, it can be rolled on the floor!)
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18
when done and shake it again each day for the next few days.
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19
It's important to make sure it's being mixed well.
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20
It should be ready in about 10 days to eat.
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21
Kirby cucumbers may take a few days longer.
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22
Taste the liquid after the first couple of days, as you may need to add an additional tablespoon of salt or two.
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23
It's important not to add too much salt in the beginning but to keep the balance constant and to add alittle more as the salt is absorbed.
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24
In our case, we added 3 tablespoons of salt on the sixth day, but this could change according to what you put in and the size of your barrel.
