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If you’re not ready to drink your brine straight up, this “lemonade” might be a way for you to dip into the brine.
Course: cocktail
Keyword: brine, brine-ade, sauerkraut
Servings: 6
Author: Kirsten Shockey


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


  • Make a simple syrup by combining sugar with the warm water. Mix until sweetener is completely dissolved.
  • 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.
  • Let sit for about a half hour to allow flavors to mingle.
  • 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.