← Fermentation and pickling H54-04 · Module 4 of 7 · Pages: 18 · Worksheets: 5

Sauerkraut brine and fermented juices

Brine from the crock and pickle jar for drinking, soups and marinades, fermented beetroot, carrot and cabbage juice, bran sour for soup: how to take it, make it, store it and how much salt it carries

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Sauerkraut brine and fermented juices

In short

  • Take brine only once the kraut is finished (4–6 weeks), and only so much that 2–5 cm stays above the board in the crock.
  • Brine contains roughly 2 g of salt per 100 mL: half a glass is almost half the daily salt advice (WHO: up to 5 g a day).
  • Fermented vegetable juice: 15–20 g of salt per 1 L of juice and 5 % brine as a starter, 18–22 °C (64–72 °F), 3–5 days, until the pH falls to 4.0 or lower.
  • Brine and juices keep in the fridge for 2–4 weeks, in bottles that can take a little pressure.
  • Cloudy brine is normal. Slimy, mouldy or foul-smelling brine is thrown out.

What's inside

Chapters

  1. What brine is
  2. Brine from the crock
  3. Brine as a drink
  4. Brine in the kitchen
  5. Fermented vegetable juices
  6. Recipe: fermented beetroot juice
  7. Bran sour for soup
  8. Storage and bottles
  9. Common mistakes
  10. Printable checklist

Worksheets

  • Brine and juice calendar
  • Fermented juice calculator
  • Salt from ferments calculator
  • Timings and bottle log
  • Labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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