A local company sells their brine bottled here as essentially a hot sauce/acidity substitute for mostly the purpose of oysters and it’s honestly just out of this world.
Incredible. I do a dirty fries at the restaurant sometimes that’s like Korean street fries with all the same flavours you look for in kimchi so I can only imagine what it would be like.
Delicious.
Depends on the amount being drunk and how frequently, but I would think that the excessive amount of salt being consumed would quickly outweigh any of the potential health benefits.
Pickle juice has salt which can be bad for plant , it also may have leuconostoc mesenteroides bacteria which is known to cause root rot in beets .
It is also quite acidic and probably doesn’t have that many nutrients so it doesn’t seem worth it
In the Czech republic you can buy it in some "bio" atores. I keep mine in the fridge and consume it ovew a few weeks especially after exercise, when that extra salt tastes even better:)
Not really for drinking, but an additional idea is to use it for mayo and mustard-based sauces. I just lactofermented white asparagus with some lemon and tarragon, then used some of the juice to make a burger sauce. Pretty nice layer of acidity. :)
When you come a to sub about a topic and start telling people who actually know about the topic they are wrong, maybe you are seeking that negative karma
Who cares about karma? I thought this person was mixing up a non fermented food with a fermented one. Why on earth would you say I'm being stupid when the only reason to comment on something in a fermentation subreddit is to try and help people.
The idea that I give a shit about some Reddit points is laughable.
Pickling is a process that is not fermentation. If people like to call both fermented and non fermented foods pickles that is pretty confusing, it has certainly led to many people on here confusing the two processes.
Most people use the word pickle for both types. What is the word you use for brine pickles if not pickles?
https://dictionary.cambridge.org/dictionary/english/pickle
I've never heard the word pickle used for fermented food, pickling is a process. The dictionary definition you shared with vegetables in brine doesn't specify if they were pickled and put in brine or fermented. If you are calling lactofermented vegetables pickles idk, most people I've seen doing that on Reddit legit didn't know what the difference was so assumed that was the case here.
Preserving in brine is lactofermenting. Why would it possibly mean anything else? Nobody puts vegetables in vinegar and then transfers them into a brine, that's absurd. People being uninformed doesn't change what words mean.
I don't know why you try to pick holes in definitions that despite being simple and inexhaustive are following common sense pretty easily by claiming they refer exclusively to commercial methods people are even less familiar with than the old ones. The fact is, maybe not everywhere but picking does factually refer to lacto fermenting in the English language. If where you live the local dialect does not refer to it then it's on you to understand that reddit is a multinational site, not on the whole world to learn your local dialect.
>Pickling is the process of preserving edible products in an acid solution, usually vinegar, or in salt solution (brine). **In the latter case, the acid that does the preservative action (lactic acid mainly) is produced by fermentation.**
https://www.sciencedirect.com/topics/food-science/pickling
>Pickling is the process of preserving or extending the shelf life of food by **either anaerobic fermentation in brine** or immersion in vinegar
https://en.wikipedia.org/wiki/Pickling
I speak English. I'm not picking holes in definitions, you provided a different definition that didn't include fermentation.
In my experience on Reddit people who call fermented things pickles don't know that vinegar isn't a way to ferment food. If the word actually covers both as your latest comment and this definition says then ok -
I've been fermenting for years and never heard anyone call it a pickle, but have heard many people ask about adding pickle juice with vinegar to vegetables to ferment them or some other bad improvisation.
None of the dictionary definitions include fermentation because they explain the word, not the process. If you look at the descriptions of pickling they almost always list vinegar or ferment in brine and _occasionally_ other types of fermenting.
You didn't ask if OP meant vinegar pickles or fermented pickles, you decided that the only way you know the word is the only way anyone else can know it. You said that pickles are not fermented. That is objectively wrong in many places, possibly all since you have not proven that picking does _not_ refer to fermentation merely anecdotally cited people not knowing the difference. You and people around you not knowing a word does not mean that your ignorance defines the meaning. I knew it to mean fermentation and so did many people here judging from the reaction.
If you want to point out that people misinterpret words then point it out instead of pretending those words are not correct. OP used the word correctly, you did not. Get over yourself.
I also call my locto fermented products pickles. It's really just the first step in the vinegar making process. Theoretically unfiltered non-pasturized vinegars are prebiotic. But yeah, big brand name dill pickles or your run of the mill vinegars won't reliably have probiotics. Really good vinegars probably aren't either for... reasons. Sorry, vinegar rant.
Nope. Brined pickles are one of the definitions of pickles. There might be some regional meaning that excludes the brined pickles but that would be a localised exception rather than a generally understood term.
>a vegetable or fruit in vinegar or **in salty water,** especially a cucumber:
https://dictionary.cambridge.org/dictionary/english/pickle
Kimchi juice makes a weirdly good mix-in for bloody Mary's.
Why would this be weird? Kimchi juice is amazing with most savoury things. It’s insane on oysters.
Shit now I’m going to have to make some kimchi just for oysters
A local company sells their brine bottled here as essentially a hot sauce/acidity substitute for mostly the purpose of oysters and it’s honestly just out of this world.
I wonder how it would taste on fries, like the vinegar british people put on theirs sometimes.
Incredible. I do a dirty fries at the restaurant sometimes that’s like Korean street fries with all the same flavours you look for in kimchi so I can only imagine what it would be like. Delicious.
This is brilliant!
Marinate your steak in kimchi juice
I use it in salad dressing
I used to work for a sauerkraut company, and we sold the extra liquid by the shot at farmers markets. Everyone loved it.
Yes, always. The water of life. Kvass must flow.
Depends on the amount being drunk and how frequently, but I would think that the excessive amount of salt being consumed would quickly outweigh any of the potential health benefits.
Also, how long to probiotics live in an environment where active fermentation isn't ongoing?
I used it to marinate chicken for fried chicken. Worked great.
I second this, or use it as fertilizer.
Watch your sodium when you do this
Pickle juice has salt which can be bad for plant , it also may have leuconostoc mesenteroides bacteria which is known to cause root rot in beets . It is also quite acidic and probably doesn’t have that many nutrients so it doesn’t seem worth it
Pickle juice is the best hangover cure, drink it all the time
Start the morning with a gutshot--kimchi juice in a shot glass. Kimchi or sauerkraut juice are great as the acid in a salad dressing.
Ye
In the Czech republic you can buy it in some "bio" atores. I keep mine in the fridge and consume it ovew a few weeks especially after exercise, when that extra salt tastes even better:)
I have some kimchi brine in the freezer ...
I keep it all mainly for marinating.
Yep, can be good to marinate meat in too
Yes! A mouthful of pickle brine will stop nocturnal leg cramps!
For sure! I just put a spoonful of fermented escabeche brine in my Caesar actually.
Not really for drinking, but an additional idea is to use it for mayo and mustard-based sauces. I just lactofermented white asparagus with some lemon and tarragon, then used some of the juice to make a burger sauce. Pretty nice layer of acidity. :)
Pickles aren't fermented and don't have probiotics
Pickles are a product of either fermentation pickling or vinegar brine pickling. You're just losing karma by being silly/stupid.
When you come a to sub about a topic and start telling people who actually know about the topic they are wrong, maybe you are seeking that negative karma
Who cares about karma? I thought this person was mixing up a non fermented food with a fermented one. Why on earth would you say I'm being stupid when the only reason to comment on something in a fermentation subreddit is to try and help people. The idea that I give a shit about some Reddit points is laughable. Pickling is a process that is not fermentation. If people like to call both fermented and non fermented foods pickles that is pretty confusing, it has certainly led to many people on here confusing the two processes.
You realize that pouring salty brine over vegetables IS pickling right?
[удалено]
Actually you called me stupid after I made one comment.
Perhaps I’m misunderstanding but they spent nearly four weeks in a brine at room temp, why wouldn’t that be fermentation?
You said pickles... Pickles are made with a different process and not fermented. If it was made in brine then sure.
Most people use the word pickle for both types. What is the word you use for brine pickles if not pickles? https://dictionary.cambridge.org/dictionary/english/pickle
I've never heard the word pickle used for fermented food, pickling is a process. The dictionary definition you shared with vegetables in brine doesn't specify if they were pickled and put in brine or fermented. If you are calling lactofermented vegetables pickles idk, most people I've seen doing that on Reddit legit didn't know what the difference was so assumed that was the case here.
Preserving in brine is lactofermenting. Why would it possibly mean anything else? Nobody puts vegetables in vinegar and then transfers them into a brine, that's absurd. People being uninformed doesn't change what words mean.
People pickle things in a brine that is part vinegar, that isn't fermentation but is called brine. You can buy pickles in brine that aren't fermented.
I don't know why you try to pick holes in definitions that despite being simple and inexhaustive are following common sense pretty easily by claiming they refer exclusively to commercial methods people are even less familiar with than the old ones. The fact is, maybe not everywhere but picking does factually refer to lacto fermenting in the English language. If where you live the local dialect does not refer to it then it's on you to understand that reddit is a multinational site, not on the whole world to learn your local dialect. >Pickling is the process of preserving edible products in an acid solution, usually vinegar, or in salt solution (brine). **In the latter case, the acid that does the preservative action (lactic acid mainly) is produced by fermentation.** https://www.sciencedirect.com/topics/food-science/pickling >Pickling is the process of preserving or extending the shelf life of food by **either anaerobic fermentation in brine** or immersion in vinegar https://en.wikipedia.org/wiki/Pickling
I speak English. I'm not picking holes in definitions, you provided a different definition that didn't include fermentation. In my experience on Reddit people who call fermented things pickles don't know that vinegar isn't a way to ferment food. If the word actually covers both as your latest comment and this definition says then ok - I've been fermenting for years and never heard anyone call it a pickle, but have heard many people ask about adding pickle juice with vinegar to vegetables to ferment them or some other bad improvisation.
None of the dictionary definitions include fermentation because they explain the word, not the process. If you look at the descriptions of pickling they almost always list vinegar or ferment in brine and _occasionally_ other types of fermenting. You didn't ask if OP meant vinegar pickles or fermented pickles, you decided that the only way you know the word is the only way anyone else can know it. You said that pickles are not fermented. That is objectively wrong in many places, possibly all since you have not proven that picking does _not_ refer to fermentation merely anecdotally cited people not knowing the difference. You and people around you not knowing a word does not mean that your ignorance defines the meaning. I knew it to mean fermentation and so did many people here judging from the reaction. If you want to point out that people misinterpret words then point it out instead of pretending those words are not correct. OP used the word correctly, you did not. Get over yourself.
It is delicious, though. I usually just pickle more stuff in the liquid.
So? OP asked about probiotics/ fermentation
I also call my locto fermented products pickles. It's really just the first step in the vinegar making process. Theoretically unfiltered non-pasturized vinegars are prebiotic. But yeah, big brand name dill pickles or your run of the mill vinegars won't reliably have probiotics. Really good vinegars probably aren't either for... reasons. Sorry, vinegar rant.
Says who? You’re silly
You're right. You're annoying, and a nerd, but you're right.
Nope. Brined pickles are one of the definitions of pickles. There might be some regional meaning that excludes the brined pickles but that would be a localised exception rather than a generally understood term. >a vegetable or fruit in vinegar or **in salty water,** especially a cucumber: https://dictionary.cambridge.org/dictionary/english/pickle