Use a salt brine to make ferments the Mediterranean way
We hope you will find this recipe for basic salt brine useful in your fermenting projects. Thank you to Leda Scheintaub, author of Cultured Foods For Your Kitchen: 100 Recipes Featuring The Bold Flavors Of Fermentation for sharing her recipe!
Many fermentation recipes, such as classic cucumber pickles, call for a salt brine; I recommend making a big jar of it and keeping it handy in the refrigerator. You may try out lesser amounts of salt if you’d like, but be aware that there’s more chance of bad bacteria entering when you reduce the salt and the resulting ferments tend to be less crisp.
This recipe makes two quarts of salt brine.
The recipe is an essential ingredient for Italian Gardiniera, another recipe in Leda Scheintaub’s book. Get the recipe here.
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.