Frequently Asked Questions
Sometimes, if cabbages have been stored in dry conditions, or were grown during a dry year, the water in their cells will be reduced, resulting in less naturally-occurring brine. If that happens, simply make a 2/12 percent brine = 1 1/2 T unrefined high-quality sea salt per quart of water.
As with all other brines, do not use salt that is refined, or contains anti-caking ingredients.
If you find you have made too much brine, or didn’t use it all, store it, covered, in your refrigerator for up to 1 week.
Did you know...
350 BC: Aristotle praised the healing effects of cured (fermented) cucumbers.
—Aristotle Praised Pickles!
I love Pickl-It, all my probiotics are made at home in my Pickl-It. My favorite is pickled carrots.
—Mark - Bozeman, MT