What to do with leftover fermented veggie juice?
Whatever you do, don’t throw it down the drain. That leftover juice, also known as brine, is ripe with flavour and acid, and it even has health benefits.
Its most obvious use is to make more pickles. Just slice up some veggies, submerge in brine, wait and few days, and voila, new pickles. Keep refrigerated.
Add a tablespoon or two to hummus, potato or tuna salad. Anything you’re cooking that needs a salty/tangy zing.
Use as replacement for vinegar in homemade salad dressings. Use to brine or tenderize meats.
Great as an après exercise recovery drink. It is an effective way to replace lost electrolytes and sodium.
Other health claims for pickle juice include a PMS remedy (for same reasons it is good après exercise), a cure for heartburn and stomach aches as it helps balance pH in the stomach. And potentially the strangest possible use for pickle juice is to stop hiccups!
And the list goes on. There are even reports of pickle juice being used to clean copper pots and kill weeds.
Health elixir and flavour enhancer. I’ll never look at pickle juice the same again.