• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Q & A » #AskWardee » Re-Using Old Brine For New Ferments #AskWardee 008

Everything you need to know about the healthful, probiotic, soda-like beverage Kombucha... how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE! Click here to download the “Ultimate Kombucha Guide” eBook FREE!

Re-Using Old Brine For New Ferments #AskWardee 008

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Print Friendly, PDF & Email

"Can I make new ferments by re-using old brine?" Yes, you can! In fact, doing so can ensure a better result because it’s bringing a starter culture into the new ferment. Watch, listen, or read to find out more! | AskWardee.tv

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!

Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.

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:

  • Traditional Cooking School Free Fermenting Cheat Sheet

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

What If You Can’t Make It?

Don’t worry. You can catch the replays or listen to the podcast!

  • Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
  • Follow @TradCookSchool on Periscope or Traditional Cooking School on Facebook to view the replay.
  • Subscribe to the #AskWardee podcast on iTunes, Stitcher, YouTube, or the Podcasts app. While you’re there, be sure to leave a rating and review!

Want To Get YOUR Question Answered?

Here’s how to submit your question. If we answer it on #AskWardee, you’ll get a gift!

Or, you can…

  • Tweet your question to @TradCookSchool on Twitter; use hashtag #AskWardee
  • Send an email to wardee at AskWardee dot tv — add #AskWardee to your email so I know it’s for the show

Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed!

Have you ever soaked grains and beans with kombucha?

Be sure to subscribe to my channel on YouTube! Go here to subscribe.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: #AskWardee Fermenting & Culturing Food Preparation Q & A Videos

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. mary lou says

    March 9, 2020 at 11:16 am

    Thank you for your response. I will start watching you on Facebook.

    Reply
  2. Susan says

    May 26, 2023 at 11:00 am

    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.

    Reply
    • Peggy says

      June 5, 2023 at 2:13 pm

      Hi Susan,
      I would try it if your brine looks, smells, and tastes good.
      ~Peggy, TCS Customer Success Team

      Reply
  3. Lenny says

    September 30, 2024 at 10:03 pm

    Am I allowed to read your website even though I’m not a Christian?

    Reply
    • Makenzie Reed says

      October 2, 2024 at 8:08 am

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot
  • Ali on Rhubarb Salsa
  • Leif on Amish Butter: Really?
  • Makenzie Reed on How To Make An Herbal Eye Pillow For Relaxation & Headache Relief
  • Missy on How To Make An Herbal Eye Pillow For Relaxation & Headache Relief

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners