Making and Using Fermented Vegetable Brine
This is the byproduct most people discard without realizing it is the engine of the fermentation process. Once your sauerkraut or kimchi is finished, the remaining liquid is dense with the beneficial bacteria that did the work, making it the most reliable tool in your pantry for consistent future results.
Watch the clarity and the bubbles
Only harvest brine from ferments that smell sour and clean, like yogurt or vinegar; if it smells putrid or moldy, discard the entire batch.
- fine mesh strainer
- amber glass bottle or Mason jar
- funnel
Using established brine to jumpstart new ferments
Adding a few tablespoons of live, active brine to a fresh mix of salt and shredded vegetables lowers the initial pH immediately, outcompeting spoilage organisms before they have a chance to take hold.
The method.
Strain the liquid
Place a fine mesh strainer over a clean glass vessel and pour the contents of your finished ferment through it to separate the solid vegetables from the brine.
Seal and store
Transfer the liquid to an airtight container. Store it in the coldest part of your refrigerator to slow the fermentation activity.
Maintain the culture
Burp the container once a week to release any residual carbon dioxide buildup, even in the refrigerator.
Other turns to take.
Spicy Kimchi Base
Use the liquid left over from a batch of kimchi to create a fermented hot sauce by adding extra garlic and ginger.
Dill Pickle Tonic
Retain the brine from cucumber ferments; it has the highest concentration of dill and mustard seed aromatics.
When it doesn't go to plan.
Never add hot brine to a new batch; wait for it to reach room temperature to avoid killing the culture.
If the brine becomes too salty to drink or use in large quantities, use it as a 1:1 replacement for salt and vinegar in vinaigrettes.
The brine will keep for several months in the refrigerator, though its activity level will decline over time.
The ones that keep coming up.
Does the brine have an expiration date?
It does not expire in the traditional sense, but it can eventually become too acidic to be palatable or it may lose its biological activity. If it turns cloudy or develops a surface film in the fridge, it is time to start a fresh batch.
Can I use brine from a store-bought jar?
Most store-bought fermented products are pasteurized to stop the fermentation process, which kills the bacteria. You must use raw, unpasteurized brine for it to function as a starter.
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