Making and Using Fermented Vegetable Brines
Most people toss the cloudy liquid at the bottom of a kraut or pickle jar, but that brine is the concentrated essence of your ferment. It carries the tang of lactic acid and the microbial profile of your original harvest.
Watch your salt levels
Ensure your brine was made with a 2-3% salt concentration originally; anything less can harbor the wrong bacteria. If the liquid smells like rotting produce rather than sharp, clean funk, discard it.
- fine mesh strainer
- glass mason jar
- non-reactive funnel
Back-sloping
Use a few tablespoons of established brine to inoculate a new batch of fresh vegetables, which jumpstarts the fermentation process and suppresses unwanted spoilage.
The method.
Strain the solids
Place a fine mesh strainer over a clean glass jar and pour the contents of your finished vegetable ferment through it to separate the liquid from the cabbage or cucumbers.
Bottle and chill
Seal the jar tightly. The brine will continue to ferment slowly if left at room temperature; move it to the refrigerator to stabilize the acidity and preserve the flavor profile.
Store for use
Keep the brine in the back of the fridge. It will stay active and useful for several months.
Other turns to take.
The Salad Dressing Base
Whisk two tablespoons of brine with four tablespoons of olive oil and a pinch of mustard for a vinaigrette that needs no added vinegar.
Meat Marinade
Use the brine as a tenderizing soak for chicken or pork. The acidity breaks down proteins while the salt seasons the meat deeply.
When it doesn't go to plan.
Always use a plastic lid or a piece of parchment paper under a metal lid, as the salt and acid will corrode metal over time.
If you find the brine too salty for a direct drink, dilute it with a small amount of chilled sparkling water.
Label your jars with the base vegetable used so you know which flavor profile you are adding to your cooking.
The ones that keep coming up.
How do I know if the brine has gone bad?
If you see fuzzy mold on the surface or if the liquid develops an off-putting, putrid odor, it is no longer safe to consume.
Can I use brine from a store-bought jar?
Only if the label indicates the product is naturally fermented in brine. Many commercial pickles are made with vinegar and heat-pasteurized, which kills the beneficial bacteria.
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