So you've eaten up all of your delicious, naturally fermented kraut – now what to do with the leftover sauerkraut juice?
Most folks devour the cabbage component of sauerkraut and toss the rest. The truth is that your fermented cabbage's briny habitat is a big piece of the probiotic picture. When we add sea salt to organic cabbage and seal it all up, a chemical reaction happens. The vegetable itself releases a nutrient-rich brine that feeds the micro-organisms who perform fermentation duties. Those organisms produce lactic acid, which, in turn, preserves the kraut while stopping the growth of unsavory bacterial characters. These characters can give your gut a rough time. Basically, kraut juice is rich in probiotics; it activates your digestion-relieving constipation; and it generally keeps your belly at ease.
Sauerkraut juice is also a nutrient-dense by-product of the fermentation process. Within the krauty brine you'll find loads of vitamin C, a powerful antioxidant that helps to fight cell-harming free radicals in the body. In addition, the tart brine also contains potassium and a heaping helping of iron which helps transport oxygen all throughout your living vessel. You don't really need more reasons to sip on this delicious nectar, do you?
Let’s Drink that Sauerkraut Juice!
Here are a few suggestions on what to do with your leftover brine.
- Drink it Straight:If you want to start your day with a tart probiotic kick, kickback some of that leftover brine straight up. Luckily, we make a variety of flavor profiles, so if you want some aromatic notes that are a little less "krauty," you'll have plenty of options to choose from.
- Use It as a Base for Salad Dressing:Another simple way to use some of that tasty kraut juice is to use it as a base for a salad dressing. Simply add olive oil and whatever seasonings tickle your fancy.
- Marinate Meat:Fermented goodies have a depth of flavor only achievable in foods that are allowed to sit undisturbed for long periods of the time. The lactic acid in kraut juice will help tenderize raw meat while infusing it with flavor. Add a helping of sauerkraut juice to any meat for a tender kick, but we think the fermented flavor profiles pairs best with pork. One tip: Marinate overnight but no longer (don’t want the kraut juice fermenting the meat!).
- Give Veggies a Quick Pickle:Sauerkraut brine is deliciously sharp and makes an excellent, ready-made pickling liquid. Thinly slice carrots, cucumbers, onions and whatever else sounds tasty and soak it with the juice. Let it sit overnight and enjoy the crunchy goodness! (A note from Chris, wildbrine’s fermentation geek: You don’t want to try to re-ferment vegetables using only the kraut juice. The proportions of salt and vegetables won’t be correct to conduct a proper fermentation.)
- Throw it in a Soup:It’s important to note that this use will lower the probiotic benefits of the brine, unless you are making a cold soup like gazpacho. However, adding sauerkraut juice to a soup broth adds a delicious umami flavor profile, especially if you are using brine from our Japanese Kimchi.
- Buzz it Up:Making a Sauer Martini is easy. Just follow the recipe shared with us by one of our fans, Charla.
Sauerkraut Juice Martini Recipe
Ingredients:
• A chilled martini glass
• 1 shot Silver tequila
• 1 shot fresh lime
• 2 shots strained wildbrine Sauerkraut juice
Directions: Stir ingredients with ice, strain, pour into martini glass, and enjoy!
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Suffelli
Yes! This is awesome. Your kraut is awesome! Thank you for sharing your recipe and ideas!
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Mrs W
Don’t forget fermented soda! It works well as a starter culture.
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Jack
Take a half cup of sauerkraut in a container, dilute with two cups of water.
From a full carafe of coffee, pour a quarter cup of coffee in a mug, then pour a quarter cup of the diluted sauerkraut brine in the carafe, and stir. The sour taste of the brine will blend well with the coffee and the dilution will prevent the coffee from tasting too salty. It’s a good way to add some vegetable antioxidants and vitamins to coffee. The yeasts also contain B1 vitamins which necessary for proper metabolization of sugars.
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Sour Steve the Sauerkraut Hipster
I have found great fortune and flavor by using sauerkraut “juice” in replacement of milk in my morning cereal. The sour fermented flavor, the “funk” essence, pairs amazingly well with every cereal I have tried it with, including but not limited to Cheerios, Honey Nut Cheerios, Lucky Charms, Special K, and Cinnamon Toast Crunch. With this combination of sauerkraut juice and cereal you get a healthful boost of nutrients to start your day, with enriching probiotics joining forces with fiber and wheats, and perhaps a bit of sweet depending on the cereal.
It is also a good trick to use a bowl of sauerkraut juice as a dip if you have a breakfast sandwich, like a sausage/egg/cheese on a muffin. Dip the sandwich into the liquid until the bread becomes soggy with probiotic flavor, and you will be amazed by the new heights of flavor your mouth and teeth experience.
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Colin
Interesting martini recipe – the only martini ingredient is the glass ;-). I’m a fan of dirty martini (with olive brine) so couldn’t resist trying a real martini with sauerkraut brine. 3 parts gin, 1 part vermouth, 1 part sauerkraut brine. It’s great! Can we call it a dirty-kraut martini?
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The wild Bunch
Hi Chip! We wash the cabbage and all veggies before they go into fermentation. With leftover brine, you can put anything in it to add plenty of flavor to the juice. But know that the sell-by date includes the brine and not just the kraut. So drink it or use it 1-2 months beyond that date. Check out this post for other ideas on how to use use up leftover brine: https://wildbrine.com/sauerkraut-juice-uses/
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BillSF
I just finished my first 32 oz jar of homemade sauerkraut and was looking for some recipes for the cup or so of leftover brine. For reference I fermented mine on the kitchen counter for about 3 1/2 weeks before I put it in the fridge (sampling some here and there after 2 weeks). Some great ideas for the brine above. Does anyone know if I can substitute the brine for water in a bread recipe? Will that give me something like a quick, no starter sourdough? I might give that a try
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As a fermentation enthusiast and expert in the field, it's clear that the article you provided highlights the versatile uses of sauerkraut juice beyond just being a by-product. The information presented resonates with my in-depth knowledge of fermentation processes and the benefits of consuming probiotic-rich foods.
In the initial section, the article explains the fermentation process of sauerkraut. This aligns with my expertise in the chemical reactions involved when organic cabbage is mixed with sea salt, leading to the release of a nutrient-rich brine. The interaction of microorganisms producing lactic acid for preservation is a key aspect of traditional fermentation, a topic I am well-versed in.
The article emphasizes the probiotic benefits of sauerkraut juice, linking it to improved digestion and overall gut health. This is consistent with my understanding of the positive impact of probiotics on the digestive system, including relieving constipation and promoting a healthy gut flora.
Furthermore, the nutritional content of sauerkraut juice is highlighted, with mentions of vitamin C, potassium, and iron. This aligns with my knowledge of the nutrient profile of fermented foods, emphasizing their potential to contribute to a well-balanced and healthy diet.
The suggestions for using leftover sauerkraut juice in various culinary applications showcase the creativity and resourcefulness associated with fermentation enthusiasts. From drinking it straight for a probiotic kick to using it as a base for salad dressing, marinating meat, quick pickling veggies, and even incorporating it into a sauerkraut juice martini, these ideas reflect a deep understanding of the flavors and culinary possibilities unlocked by fermentation.
The user comments at the end of the article provide additional insights and tips from individuals who have experimented with sauerkraut juice, reinforcing the community aspect of fermentation enthusiasts sharing their experiences and innovative uses.
In conclusion, the article aligns with my comprehensive knowledge of fermentation processes, the health benefits of probiotics, and the diverse culinary applications of sauerkraut juice. If you have any specific questions or if there's a particular aspect you'd like to explore further, feel free to ask!
