I eat a spoonful of my kraut everyday. It is surprisingly yummy - at least to me. Even my weiner dog loves it!
I eat a spoonful of my kraut everyday. It is surprisingly yummy - at least to me. Even my weiner dog loves it!
I don't find it necessary to reuse brine but I suppose it wouldn't hurt anything.
It's not at all a requirement. In fact, you may find yourself adjusting a little more than usual. Lactofermentation relies on balancing bacterial activity; too little salt and the bad guys run rampant; too much and you kill the good guys. Just don't treat the "old" brine as water (that is, without adjusting the amount of salt used in the rest of the solution); if you do, eventually you will have too saline a solution.
Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington
Well, fermentation measurement isn't as specific as baking measurement is. But I'll bet everyone who has pickled for a while has a tale (or two) about a batch that went bad for lack of salt or was unpleasantly/inedibly salty because the salinity was out of whack. I wouldn't worry; I'd just be mindful of each step of the process. The treat-brine-as-water scheme would work for a while -- maybe quite a while if one got used to the additional saltiness. Eventually, though, it would be bad news.
Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington
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