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...
N.Y. Mets rookie pitcher Nolan Ryan uses pickle brine to toughen a tender middle finger on his pitching hand; his fast ball is described as faster than Bob Feller’s; predicted to be the next Sandy Koufax
—1968 Life Magazine
You know you talk about fermenting too much when…
Your three-year-old is observed pushing his bath toys under the water while saying, “You must go under the brine to ferment. Then I will have sauerkraut toys.”
—- Holly G., Ohio