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...
In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon.
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana