Frequently Asked Questions
There are two solutions:
- Sometimes, brine hides in the kraut. Using a wooden dowel, end of a French rolling pin or wooden pestle, gently press the kraut, releasing the brine.
- Still need brine? Make a 2 1/2 percent solution: 2 T unrefined high-quality sea salt + 1 quart water. Store excess brine, covered, in your refrigerator for up to 1 week.
Did you know...
It’s not unusual for lacto-fermented cucumbers to remain crispy and fresh-tasting, when properly fermented with white oak, grape or horseradish leaves!
—Year-old Crispy Pickles
The Pickl-It makes shopping for vegetables a whole new experience….as one looks at the display and contemplates what pickling would do to each item…fun! Thanks for a fantastic way to “cook.”