One of the things about fermented vegetables that continues to astound me is just how useful they are. Traditionally Fermented Foods launches next month and looking through the Vegetable Chapter, I find a few themes. One is that I really want people to know how delicious fermented vegetables can be.

There are a bunch of key elements to making fermented vegetables taste so good. I cover these in detail in the book, including how to gauge how much salt to use (spoiler: it’s not always the same), how to store them for the best flavor (you don’t need a refrigerator), and how to create ferments from starchier foods like corn, beets, and sweet potatoes.

Another theme in this chapter is using fermented vegetables for health. In that vein, I have a whole section on how the brine of fermented vegetables is an unsung hero, in my opinion. We drink shots of this stuff poured directly from various krauts and pickles and it makes us feel really good. We also give the brine and vegetables to our goats when their rumen needs a bit of help.

A few years ago we (mostly Stewart) began drinking salt soles. This salt water solution made a drastic difference in his recovery from adrenal fatigue and in a hot climate like ours it has now become a summer necessity. Fermented Vegetable Brine is a probiotic- and enzyme-rich salt sole that leaves us feeling energized.

Because I really think this fermentation liquid is so valuable, I’ve also included recipes in Traditionally Fermented Foods for things like…

Vegetable Brine Wellness Shots


Vegetable Brine Fermented Hot Sauce


Fermented Vegetable Brine Mayonnaise


Fermented Vegetable Brine Herb Sauce


All of these recipes (and many more!) can be found in Traditionally Fermented Foods, available for online pre-order now and in stores May 9th!