If you’re not ready to drink your brine straight up, this “lemonade” might be a way for you to dip into the brine.

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Brine from sauerkraut is laden with gut-friendly probiotics.

Recipe Type: Drink
Author: Kirsten Shockey
Serves: 4 to 6


  • ¾–1 cup unrefined sugar or honey
  • 1 cup warm water
  • 3–4 cups cold water
  • 1 cup sauerkraut brine
  • 1 whole lemon, thinly sliced
  • Grated fresh ginger, to taste (optional)


  1. Make a simple syrup by combining sugar with the warm water. Mix until sweetener is completely dissolved.
  2. Place syrup into a pitcher and add cold water, sauerkraut brine and lemon slices. Give lemon slices a twist to release some of the lemon juice as you are putting them into the pitcher. Add ginger, if using.
  3. Let sit for about a half hour to allow flavors to mingle.
  4. Serve over ice for a refreshing drink, or serve at room temperature for a cozy healing beverage.


Excerpted from Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey, photography by Erin Kunkel, used with permission from Storey Publishing. Photo by Erin Kunkel.

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