Built: 19 th century
Year of translocation: 1997
Cabbage was a valuable source of vitamin C during the winter months when no fresh fruit and vegetables were available and was typically served with meat and dumplings.
To preserve the cabbage it was stored in pits which were up to 2m deep and lined with slabs of local granite. Before the cabbages were placed in the hole, they were blanched in large iron vessels such as the one which hangs on the granary wall. Today, whole heads of preserved cabbage are available only occasionally in local markets. They are not the same as ‘sauerkraut’ which is shredded and pickled and preserved in wooden tubs.