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...
In colonial times, and later, on farms and in villages, homemakers expected to “put down” some pickles in stone crocks, and to “put up” some pickles and pickle relishes in glass jars.
—Put Down, Put Up
Your website is just incredible. Easy to follow and lots of info. Can’t wait to try out your Pickl-it jars. I’ve made many lactic acid pickles, always a struggle to keep air & the wrong beasties out.
—Mary C, Buena Vista, Colorado