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...
Ancient civilizations used the brine (Latin: salsilago; Spanish: muria) from salt-evaporating ponds, for creating fermented foods. Egyptians pickled fish, while Greeks and Romans pickled olives, cheese and meat. Greek & Romans Antiquities
—Salt Pond Brine
I have cabbage & Kohlrabi waiting to be fermented as the freeze of garden has begun & I need to process immediately! I just ordered two more of your 5-liter, and now own 15 Pickl-it jars. I use them everyday. I wouldn't use anything else!
—Bob F. - Sheboygan, WI