Barbara R. wants to know: “Can brine be reused to make another batch?”
I’ll answer her question on today’s #AskWardee!
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
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The Question
Barbara R. asks:
“Can brine be reused to make another batch? So let’s say I made fermented dill cucumbers. Can I take the whole amount of leftover brine (once I ate the cucumbers) and make another batch with it? What are the rules? Is there any point where the brine maybe is too old and I cannot reuse it anymore? Thank you very much”
The Answer?
Yes, it can be re-used!
In fact, it can ensure a better result because it’s bringing a starter culture into the new ferment — adding a starter culture can help make your results more consistent.
One Thing to Keep in Mind…
Make sure the flavors go.
Leftover veggie brine works well in new veggie ferments, but not in fruit ferments. 🙂
How Much to Use?
Your old brine replaces whey and/or starter culture in the recipe if it calls for either. Just use it in place of the starter — 1/4 cup per ferment. Or more, or less!
Or, you can take pickle juice and simply use that juice and pour over new cucumbers or carrot sticks or green beans. Use it in place of the brine or for part of the brine.
It’s an art, and there’s quite a bit of range where you can be creative!
Is My Brine Too Old?
If there were any chunks of food floating near the top that got moldy or something, you can strain the brine, smell it, and taste it … if it passes the smell and tastes tests, then go ahead and use it.
Honestly, brine lasts for months in the fridge in my experience. I have never had to throw any out.
Other Uses for Leftover Brine:
- Drink it straight.
- Eat a tablespoon before each meal to help with digestion.
- Use it in salad dressings.
Links Mentioned:
What Is The #AskWardee Show?
The #AskWardee is the live weekly show devoted to answering your niggling questions about traditional cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.
I share tips and resources, plus answer your questions about Traditional Cooking!
The Details
When: Wednesdays at 10am Pacific / 1pm Eastern
Where: @TradCookSchool on Periscope or Traditional Cooking School on Facebook
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Have you ever soaked grains and beans with kombucha?
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Thank you for your response. I will start watching you on Facebook.
I want to ferment my cucumbers in a crock. Can i use leftover pickle brine that has never been in the refrigerator, covered but not refrigerated. Looks very clean of mold and smells great. I have read heating left over brine to boiling then pouring over pickles gave a better products, but all the recipes were put in refrigerator. Still looking for a recipe, but thought id throw it out there.
Hi Susan,
I would try it if your brine looks, smells, and tastes good.
~Peggy, TCS Customer Success Team
Am I allowed to read your website even though I’m not a Christian?
Hi, Lenny.
Our philosophy: At Traditional Cooking School, we believe that God is our creator and the source of all things good. God is the “why” for all that we do, including the way we cultivate, harvest, prepare and eat foods. That’s why we share our love for God and explain how we can see God’s design in our food.
This resonates with most of our members, though some participate solely for the techniques. We are happy to help you either way. 🙂
~Makenzie, TCS Success Team