PROBIOTIC-RICH VEGETABLE BRINE
We often get asked what FERMENTED BRINE is ... well, let us break it down for you!
We ferment our veggies like Sliced Beets, Garlic Kraut, and Napa Cabbage Kimchi, for 5-7 days. In that time, the beneficial bacteria breaks down the vegetables to unlock nutrients and create a home for themselves. The liquid that remains when the fermented veggie is ready to be jarred is the fermented brine. It contains beneficial bacteria, enzymes, vitamins, and minerals, kind of like a probiotic electrolyte drink! And it is actually easier for the body to digest too! So, if you have a sensitive digestive system but still want to consume probiotic-rich foods and drinks, this is a great place to start. We have different brine options each week so there is always a new one to try!
Here are some fun ideas for how to use brine:
Drink it like a tonic! Either sip it straight, or dilute it with water or sparkling water for a fun fizzy experience.
Salad dressings! Treat it similar to vinegar, add a little bit of oil, spices, even raw honey.
Pickled eggs! If you've made a colorful sauerkraut for instance, you can pickle hard-boiled eggs in it to get fun colors.
Cold soup base! Making gazpacho? Or cold cucumber soup? Add a little probiotics to it!
Mix into hummus! Make that olive oil go a little farther by using some brine, too.
Drizzle on grains! What a great way to spruce up delicious rice, quinoa or other properly prepared grains.
Use as a marinade! Just like vinegar, it tenderizes proteins.
Bloody Mary! 😊