Day 21 - Leftover Brine in your Jar & How to Use It
Brine in the bottom of your jar- We’ve all looked at it, and thought, “What do I do with this?” With all the daily forkfuls this month, you’re bound to have reached the bottom of a jar or two!
Naturally fermented sauerkraut brine has been used for 1000’s of years as a digestive for soothing and healing the gut. It’s full of natural probiotics, electrolytes and trace minerals. And with so many benefits, it is not something we like to pour down the drain!
We know lots of folks like to sip their leftover brine, but there are also other easy ways to utilize this tasty tonic. One simple thing to do is make a salad dressing. We like to have fun experimenting with different ingredients and flavors.
Here are a couple baseline recipes to get you started:
Peanut Butter Dressing:
- Simply throw in a scoop of peanut butter and shake!
That’s all you need to do for a bright and easy peanut sauce. While peanut butter pairs well with almost any flavor of brine, Firefly Kimchi brine is our favorite combination. Drizzle over rice bowl, chicken, tofu, etc, or use a little more peanut butter for a richer, tangy dip.
Simple Olive Oil Dressing:
- Emerald City Brine — While we used Emerald City for this recipe, other flavors can be subbed in easily! Experiment with what you like, and what you have on hand.
- Olive oil (equal parts brine/olive oil is a good guideline)
- 1 1/2 teaspoons lemon juice (apple cider vinegar, or orange juice are other great acidic options)
- 1 teaspoon ground flax seeds or other thickening agent (Simple thickeners include: silken tofu, tahini, yogurt, chia seeds, honey, beans, etc)
- 1 teaspoon dijon mustard
- Hint of honey or maple syrup
- Salt & Pepper to taste
Shake or blend all ingredients together to emulsify. Enjoy on any salad, or with fish.
We hope you have fun with these examples and experiment on your own.
What do you do with your leftover brine?