Four Ways to Use Fermented Vegetable Brine

11 Comments

turnipsbeets
One of the things about fermented vegetables that continues to astound me is just how useful they are. Traditionally Fermented Foods launches next month and looking through the Vegetable Chapter, I find a few themes. One is that I really want people to know how delicious fermented vegetables can be.

There are a bunch of key elements to making fermented vegetables taste so good. I cover these in detail in the book, including how to gauge how much salt to use (spoiler: it’s not always the same), how to store them for the best flavor (you don’t need a refrigerator), and how to create ferments from starchier foods like corn, beets, and sweet potatoes.

Another theme in this chapter is using fermented vegetables for health. In that vein, I have a whole section on how the brine of fermented vegetables is an unsung hero, in my opinion. We drink shots of this stuff poured directly from various krauts and pickles and it makes us feel really good. We also give the brine and vegetables to our goats when their rumen needs a bit of help.

A few years ago we (mostly Stewart) began drinking salt soles. This salt water solution made a drastic difference in his recovery from adrenal fatigue and in a hot climate like ours it has now become a summer necessity. Fermented Vegetable Brine is a probiotic- and enzyme-rich salt sole that leaves us feeling energized.

Because I really think this fermentation liquid is so valuable, I’ve also included recipes in Traditionally Fermented Foods for things like…

Vegetable Brine Wellness Shots

Vegetable-Brine-Wellness-Shots

Vegetable Brine Fermented Hot Sauce

Vegetable-Brine-Fermented-Hot-Sauce

Fermented Vegetable Brine Mayonnaise

Vegetable-Brine-Mayonnaise

Fermented Vegetable Brine Herb Sauce

Fermented-Herb-Sauce

All of these recipes (and many more!) can be found in Traditionally Fermented Foods, available for online pre-order now and in stores May 9th!

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11 Comments

  1. I am very excited for this book. I have told my teens that it is what I want for mother’s day!

  2. Honestly, I’ve been fermenting for years, and never thought to use my brine in any of these ways! I always recycled it for a new ferment! Thanks for these great tips, especially the wellness shot!

  3. I cannot wait to get your book! I’m especially excited about that mayo recipe… I’ve been drinking kraut juice for a few months now, and I’m finding that I actually crave it!

  4. Hi! I think I pre ordered your book, but I cannot remember! How can I check to make sure?

  6. These are fantastic! I’ve personally done the ferment shots and mayo…but hot sauce??? AWESOME! And the herbs look amazing, too!

  7. Shannon, this sounds great! I really want to learn more about fermenting veggies. I have had great luck with kraut and zucchini, but not so much with others. Gonna go check out the pre order now.

    1. Robyn d- Thanks for checking that out! I have found that fermenting veggies consistently relies on several small but key elements in the process and those are outlined in the book.

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