Q: I was wondering: do you throw away brine from fermented food or can it be reused?
Sent by Elaine
Editor: Yes! The brine used to make sauerkraut, pickled vegetables, and other lacto-fermented foods is full of healthy probiotics and other good stuff. The real question is how. A cup or so of the brine can be used to kickstart fermentation on your next batch. Some people also like drinking the brine like a tonic.
Readers, do you re-use your brine from fermented foods? What do you do with it?
(Image: Sauerkraut / Emma Christensen)