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...
Cultured and fermented foods are still eaten around the world – sauerkraut and kefir in Europe; and Kimchi throughout Asia.
—Modern Cultured Food
My husband, former F-15 mechanic, is very impressed with your design. So impressed, that he may just get into fermenting and be willing to drink kefir. Yay! Thanks so much.
—Jen R., Ohio