Earlier this week I went to a class on cultured and fermented foods. O.M.G. I finally learned how to make real ginger beer and I couldn’t be more excited to share this with you soon!
I was so excited and hyper after the class that I seriously had a hard time falling asleep. I think this is the first case of someone being kept awake by excitement about fermentation…
Are you sick of me talking about sauerkraut yet? Yes? No? Maybe? Well, you won’t be when I tell you about an awesome tonic that you can make with the brine. AND, because this tonic is full of probiotics, it helps to ease tummy aches, digestive pain, bloating, brain fog, and fatigue!
I’ve been experimenting with more fun ways to use sauerkraut so I think you’re really going to love this recipe. But first, you need to learn how to make sauerkraut at home because it’s going to give you the freshest and best product! Check out my tutorial on How to Make Sauerkraut (step-by-step with photos) here.
The one adaptation to the sauerkraut recipe is to make extra brine. Brine can be made by adding 2 teaspoons sea salt to 1 cup of water. In my last batch of sauerkraut, I added 3 extra cups of water and 6 teaspoons (or 2 tablespoons) of sea salt so I would have lots of extra brine. This means you’ll want a very large ceramic crock or glass jar for fermenting.
Once you make your sauerkraut and let it ferment, steal a bit of the fermented brine. It should taste salt-y!
- 2 cups coconut water
- ⅓ cup cherries, sliced
- ½ cup brine
- Combine ingredients and serve cold.