SET OF 35 LITER CEDAR WOOD BARREL WITH LID
CEDAR WOOD BARREL HANDMADE BY QUIRIEN HEITZER
1. WHAT IS A QIOKE?
Qioke is a fermentation barrel, inspired by the traditional Japanese cedar barrels for
making soysauce, sake and miso.
2. WHAT CAN YOU MAKE IN IT?
It is perfect for fermenting and pickling, for example:
miso, shoyu (soysauce), taru sake, tsukemono/nukazuke and sauerkraut.
3. WHAT KIND OF WOOD IS USED?
The wood is untreated Western Red Cedar (Thuja plicata) from Canada with PEFC
label. It has the same characteristics and is closely related to Japanese cedar (Sugi)
that is used in the traditional barrels.
4. IS THE WOOD FOOD-SAFE?
Western Red Cedar is widely regarded as food-safe. It is also used for BBQ grilling
planks for example.
5. WHY USE WOOD INSTEAD OF PLASTIC?
It looks and smells better and is totally free of micro-plastics.
6. WHY CEDAR?
Cedar is regarded as essential in traditional Japanese fermenting.
Not only for the nice cedar fragrance but because the wood itself is host to millions of
beneficial microbes. Cedar is also rot-resistant and very durable in wet conditions.
7. WHAT FINISH CAN I USE?
You can protect the wood with a food-safe raw linseed oil.
8. HOW CAN I CLEAN THE INSIDE OF THE BARREL?
Use hot water and a brush, don’t use soap on the inside of the barrel!
If the barrel is very dirty use lemon/vinegar and course salt.
If there is mold growing in the barrel remove it with alcohol (e.g. wodka).
9. HOW CAN I REMOVE THE STAINS ON THE OUTSIDE OF THE
Stains on the outside of the barrel after soaking are normal and come from the
tannin's in the wood, you can remove them with a mild food-safe detergent solution.
If washing with a mild detergent solution does not work, applying a mild oxalic acid
solution is effective.
10. WHAT ARE THE DIMENSIONS OF THE BARREL?
Qioke 10L : ø26cmx40cm, content = 10 liters
Qioke 35L: ø38cmx50cm, content = 35 liters
11. HOW DO I SOAK THE BARREL?
Before first use, fill the barrel with warm water (maximum 82˙) keeping a few cm
below the upper rim. Wait 2-3 days and check for leakage. Empty the barrel and allow it to dry for 1 hour before use.
12. WHY SHOULD I SOAK THE BARREL BEFORE USE?
The wood soaks up water and expands, making the barrel watertight.
13. WHAT SHOULD I DO WHEN THE BARREL DRIES OUT?
If the barrel dries out you have to soak the barrel again before use.
14. WHAT DO I DO WHEN THE BARREL KEEPS LEAKING AFTER
If the barrel keeps leaking, that means if there is water pooling beneath the barrel.
Empty the barrel and allow it to dry completely (approximately 1 hour). Tighten the
clamps with a socket wrench sw17 a little more and soak again. If the leakage
continues, make pictures of the problem and contact us
WE ADVISE YOU TO WORK AT HACCP STANDARDS DURING THE WHOLE PROCESS OF INOCOLUATING KOJI ON FOOD.
WE ARE NOT RESPONSIBLE FOR ANY FOODBORNE ILLNESS RESULTING OF OUR INSTRUCTIONS OR GUIDELINES.
WE DONT RECOMMEND CONSUMING RAW OR UNDERCOOKED MEAT AFTER THE KOJIFICATION.
WE RECOMMEND PURCHASING OUR KOJI GROWING EQUIPMENT ( HUMIDIFIER, HEAT MATT, TEMPERATURE PROBES, , TRAYS OR CONTAINERS. NECESSARY FOR THE INOCULATION PROCESS.