Oak Bark

Oak bark comes from the branches and trunk of the oak tree and has been used for centuries, primarily in folk medicine. In the kitchen, it is mainly used as an additive in pickling brines and fermented foods, thanks to its high tannin content, it helps preserve the crunchiness of vegetables such as cucumbers or cabbage. It is also added to homemade liqueurs, tinctures, and infusions, where it imparts a characteristic astringent, slightly bitter flavour. When used in food preparation, proper dosage is important, as large amounts of tannins can irritate the digestive system. Dried oak bark can be purchased at pharmacies or specialised herb shops.