Sauerkraut Brine

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 ½ 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.

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