After your ferment is complete, you should keep your veggies with the brine in the fridge until you’ve finished them all. Once they’re done, you likely will have leftover brine or juice that you don’t want to throw away because A. it’s delicious and B. it’s full of healthy bacteria and probiotics.
The easiest solution to your problem is drinking it, but that’s not for everyone. Many people wonder if it can be re-used for a new ferment. The answer is yes it can, but you shouldn’t.
Learn more on why you shouldn’t re-use brine from batch-to-batch in the video below with fermentation expert and author, Sandor Katz.
Did we miss something? Let us know below or share your questions and experiences on this topic.