As we work our way through a jar of fermented vegetables, we are inevitably left with excess brine. Don't dare waste this liquid gold! It's chock full of flavor and nutrition, just like the crisp pickled veggies that resulted from this beautiful brine.
Add it to your next batch of fermented veggies to jump start the fermentation.
Drink this concentrate as a "gut shot" and/or immune booster.
Use it as a culinary ingredient to boost acidity. Thanks to Bay Area author Samin Nosrat, we now know the key to successful cooking is achieved with a balance of Salt, Fat Acid and Heat! So when you're reaching for a splash of vinegar or lemon juice for your salad dressing; hummus, aioli or other dips; sautéed and roasted veggies; braised meats; grilled fish; soups and stews...consider your pickle, kraut and spicy kimchi brines as a third acid option in your pantry!
Use it to make your own Bloody Mary Mix. Seriously. It's delicious.
Add it to your meat marinade. Recipes often call for vinegar in marinades because like salt, acid also helps tenderize meat. Try substituting some acidic brine instead of vinegar.
Use to soak whole grains, legumes and even ground flours. Add several tablespoons (or more) to your soaking water at least 12 hours prior to cooking. This reduces seeds’ phytic acid, rendering the legumes more digestible and nutritious.