DISAPPEARING SAUERKRAUT BRINE - What NOT to do!

What happens when the brine of a vegetable fermentation like sauerkraut, disappears? Where did it go and what do you do (or not do)?! This video will explain everything!
================
🫖BUY ME A CUP OF TEA!
www.buymeacoffee.com/cleanfoo...
➡️WEBSITE: www.CleanFoodLiving.net
➡️SHOP ALL MY FAVORITE FERMENTING GEAR:
cleanfoodliving.net/product-c...
================
➡️ MENTIONED VIDEOS:
⭐ Sauerkraut Masterclass:
• Best Sauerkraut Recipe...
⭐The 5 Safeguards of Fermentation:
• 5 SAFEGUARDS OF VEGETA...
⭐Can I Ferment In Vinegar?
• Q&A: #1 Can I Ferment ...
⭐Difference Between Vinegar Pickling & Fermentation:
• VINEGAR PICKLE vs. FER...
⭐ Fermentation Funk - Mold:
• MOLD on FERMENTED VEGE...
⭐ 4 Point Fermentation Checklist:
Video: • FERMENTATION CHECKLIST...
Printable Guide bit.ly/3ShsTcx
===============
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links.There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZbin Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@tomhenschel1104]

Anyone can teach, but great teachers are few and far between. You are a great teacher.

[@rasapabrinkiene3273]

Thank you so much. Your videos are so helpful. I have just started my fermentation journey before Christmas and eat sauerkraut (from red cabbage) or kimchi three times a day with my meals. It’s a powerful treatment for rheumatoid arthritis. I didn’t consider making fermented foods in the past. Sauerkraut from supermarkets have different taste and cause indigestion, even two teaspoons. Homemade sauerkraut is fantastic! I eat a lot and no problems for my digestive system. All the best to you!❤

[@Liberty73_NA]

I agree. There is something very different with store bought kraut (unless it is a fermented version). I would get very gassy from it. That doesn't happen when I eat fermented kraut, my own or some store bought fermented versions (look up "Kitchen Kettle Village" in PA. They sell a fermented version).

[@cynthiadavis3102]

Best of luck to you too. Consider reading Super Gut by Drm Wm Davis. Omitting all grains and sugar has eliminated all my joint pain.

[@Liberty73_NA]

This happens to me all the time. It usually happens to me after I put it in the fridge. In the past, I would just added more brine and it seemed to be fine. Now I just make sure I have extra brine in the kraut when I start the fermentation (the cabbage is lower in the jar). The brine level goes down as usual when I put it in the fridge at the end, but the kraut is still submerged.

[@susanfreeman6350]

Another excellent video! I currently am about 8 days into a 5 liter batch. At the 10 day mark, I move my crock from the 68-70 degree environment of my kitchen down to the 66 degree basement for the remaining 11 days. The slightly cooler temps favor yet another lacto microbe giving the entire batch a more complex and delicious flavor. Since I use a ceramic crock with a sealed moat, I have to trust the process. I always anticipate that 21st day with real excitement. It reminds me of how I feel when I lift the lid on the first portion of my sourdough bread bake and see great oven spring! Thanks for another great video!

[@steveburke7675]

My most recent ferment has "disappearing brine", however when I eat the kraut it's crispy, tastes wonderful (light acidy flavour) and I can tell where the brine went...it's inside the cabbage. Every bite releases it. Next up...red cabbage. Thank you!

[@lorvin5673]

There obviously has to be a reason for this. Since this is such a simple process, the answer has to be how we process? Maybe the problem begins with too much salt or too much time waiting, causing too much water extraction, which might then force the cabbage to reabsorb at a greater level? Or, perhaps it's from packing the cabbage too loosely in the jar, allowing the cabbage to reabsorb at a greater level? I'm leaning toward too loosely, allowing too much space for re-absorption. It almost has to be one of these...

[@fairgolfer]

Really good video, useful information. Thank you my sauerkraut overflowed and then the brine disappeared. Now I know what happened.

[@ralph6270]

This is great, thank you. I have recently had this happen, it still tastes fantastic and I wasn't worried, but sure is nice to know this is normal.

[@jessiep2931]

Great information! I have had the disappearing brine problem for years. I’ve looked and never been able to find the answer to “is it safe?”. I’ve thrown out more than a few jars. Now I know! Thank you! I really appreciate all your videos.

[@sabinealexander2773]

The best explanation I have found.

[@Mechman0925]

I am learning a ton from you, and enjoying the outcome, although dissregarding the subject of your videos your site is possibly the best organnized, thorough, in-depth ive seen. You might consider a side hustle advising other content creators, you are very good at it.

[@karlkutac1800]

I agree with you about learning a ton from CFL, but I'd rather us all give her one or two (or five!) cups of tea instead of having extra advertisers. I like her videos just the way they are 🙂

[@Mini_senior]

Thank you.. You just answered my question , the last sauerkraut I made is dry😅

[@ronlogreco876]

I solved my disappearing brine problem by leaving at least 2" head space above sauerkraut allowing for two inches of brine above sauerkraut. If the brine level still drops too low I add leftover sauerkraut brine that I keep in the refrigerator . I never discard any brine that remains after Kraut is gone.

[@illanaisme]

Yes, my brine disappeared! I didn't add anything and it still eat it. Thank you for this video!

[@mcrawford5877]

Great tips! Your videos are by far the most helpful of any I’ve found on fermenting. I’ve been fermenting for 15 years but I learn new things from you. Thank you!

[@upnorth1858]

Your videos are SO informative!! I have tried every ‘wrong’ way to save my ferments when the brine disappears. Now I will know what to do and just leave it along and make a cup of tea instead ❤

[@SandrinaN]

I needed this! This just happened to me and I thought I couldn’t eat it. I threw it away. Thank you !

[@Guishan_Lingyou]

Very useful video. The advice you give makes complete sense, but I don't know if it would have occurred to me on my own.

[@lnbjr7]

Thank you for your clear explanation of this issue.

[@solrart]

Great tutorial. 👍👍👍👍👍 Five out of five. Thanks!

[@wm6549]

Thank you for doing these videos.

[@keen2461]

Excellent as usual. Thanks!

[@gracehillgranny5445]

Just in the nick of time... thank you for valuable information.

[@Kymerican]

I really appreciate your videos as I have realized recently that as a species our relationship to bacteria was supposed to be symbiotic and instead, because of antibiotics, sugar and cleaning chemicals, the relationship is now adversarial and that is not a good place to be, because we will not win against nature designs if we fight it.

[@kevinjones7777]

Clear and concise, thank you.

[@cindyoconnellHealth]

I always learn so much from you! Thank you ❤

[@robertejennings5400]

Always informative.

[@silkenissen7409]

So helpful! Thank you 😊

[@christinesumbi2300]

Thank you so much for such important information, New subscriber here my daughter started the fermentation journey and i saw the sauerkraut had disappear brine but it was so tasty when i ate it and i was tempted weather to add more brine or let it like that. Likely i didn't add more i jus keep eating it every day like that. Thank you now i know what to do when it happens again🙏

[@moritaagishta6190]

Excellent video thanks for sharing.

[@causmogroov3764]

You are my ferment guru! Thank you so much!!

[@blurose2479]

Thank you! I was really worried when I checked my sauerkraut and the brine was "gone". It taste and smell really good, but it's still a lil crunchy for my liking, need more fermenting time before long storage.

[@PlantObsessed]

Very good points. This is what happens to my dry prep fast Kimchi. Love the channel!!

[@Gregorio_Si]

I love this channel, I’ve learned so much. Thank you for the amazing videos!

[@krzysztofflis1847]

Thank you so much. Now, I will watch ALL your videos!!

[@dpm5519]

Disappearing Brine happens to me a lot and mainly just with cabbage ferments. I've been topping them off with 2% brine I keep in fridge just for that purpose. What you are saying makes sense if I'm understanding you correctly. Even though the brine has disappeared the cabbage is still fermenting anyways and safe. I will try what you are saying. Maybe push the cabbage down with my tamper reseal with those new lids ( Easy Ferment) you showed in a previous video draw the air out and let the ferment do its thing. Still haven't gotten around to a ph tester but that's probably next. Just not crazy about calibration. Thanks for the video

[@lamarc2634]

Very informative video and explained well for us newbies

[@mariaroqueta3135]

ANOTHER EXCELLENTLY EXPLAINED VIDEO!!! 💯👏💯 so helpful to know the “why” and the what to do’s in case we did something incorrectly. All other videos from other presenters neglect to address this important piece. Thank u!!!!✨♥️✨

[@davidjacksonjackson3212]

Thanks for this vid, my disappearing brine only occurred when I put it in the fridge, and I must admit I have topped it up with brine that I have saved from previous ferments, but after your advice I will leave it alone, thanks again, love your channel.

[@susanfreeman6350]

@davidjackson, it seems to me that adding reserved brine from another homemade sauerkraut ferment would be OK. It’s also a lacto ferment. I always save any left over brine to use in salad dressings or in home made mayo. Hate to waste a drop of that powerful stuff.

[@Bernieclark45]

Thank you. Well done.

[@kathleenkaar6557]

Thank you for your clarity, detail, and especially the way you anticipate our questions. Thanks also, for the great suggestions about how to repair mistakes.

[@JohannaVeerenhuis]

Thank you so much, once again! 🤗 My sauerkraut seems brineless all the time, but I didn’t worry too much about it, trusting my eyes, nose and tastebuds. Thanks to you! Despite the beautiful weather today I was in the kitchen, chopping vegetables, because I’m really, really sold on the fermented salsa. 😋😋

[@rickyelvis3215]

you poor little thing.. boo hoo

[@JohannaVeerenhuis]

@@rickyelvis3215 That is the last thing someone who knows me would say to me! 😂🤣

[@sarahdurst906]

What happens if the cabbage doesn’t have a lot of brine during preparation? I used a store bought organic cabbage - and there just was not enough brine even after sitting for several hours. I salted, pounded, and let sit - but not much! Is this when you might add a salt water brine? Right at the beginning before starting the ferment? Thank you!

[@stuartsullenbarger2023]

Great video....that answered my question...why did my brine go?..im glad i left it be and ate it first...thank you soo much..i saw your video on fermenting cauliflower...my new favorite veggie.

[@edoomumowlood7773]

Hello from the New England ( Massachusetts) . I want to thank you for the great work you are doing consistently on KZbin . I am definitely a regular fan of your creations . I am doing my best to learn as much as I can from your teachings. I am resolute to go down the path of fermentation and sourdough baking . Rest assured that I will update you here as I start my adventures. One question that pops up on my mind is whether you plan to share with your subscribers what is usually called “what is in a day or in a week “? In either case , I thank you for all what you are doing.It’s invaluable and something I looked for all the time .

[@heqaib]

Long overdo. We noticed this phenomemom. I have also this varies with the season when I buy the cabbage. So sometimes it doesn't happen. Good to hear it's normal.

[@fergus247]

I wonder if how thinly and finely sliced the cabbage is wether that impacts how well it reabsorbs the brine

[@mirta9441]

Mine disappeared. But it tasted good. I prefer to have some brine. How do I make sure I will have some brine left? More salt?

[@Lalec122]

Thank you 🙏🏼

[@dragoncarver287]

Yup Watched it. I wondered why some stuff in the fridge "keeps" for so long, even if the jars had been opened (which means there is oxygen in the jar). I'm going to try some green cabbage, ginger, and pineapple next. Thank you for doing such a great job of presenting and explaining.

[@FrenchViking466]

Lately i've been wondering if acv used in salads could kill the benificial bacteria pressent on the vegetables and even maybe in the gut, it crossed my mind since acv is often used as a base cleaner by many. What you mentioned regarding the acv and sauerkraut makes sense.

[@cynthiaprice5284]

I love the brine. I use it as a salad dressing which makes me have less brine. How do I have mostly brine ?

[@karlbe8414]

Adrienna my sauerkraut brine got pushed out the one way valve lid by gas production. It is white cabbage and I added some onions and garlic. I added more water and a dash of salt. Gas production finally dissipated, but now, at day 22 its kind of bland, but no visible mold. I want more acidity/tartness, so, I will keep waiting and tasting. 2 qt. jar with Nourishing Essentials lid. Maybe white cabbage is more gassy than green cabbage? Great information. I was about add some ACV, but stopped short, based on this video.

[@alvareo92]

Thank you for this useful video Adrienne, my question is: What if the brine overflows too much during the first couple days? The cabbage isn't acidic yet. Last time I made sauerkraut I left the leftover cabbage brine on a separate jar so I could top it back up, which I did and I now learn was not good to do. Does that change at all if it's within the first 2-3 days? Thank you!

[@chuckylamb4398]

Yes that happens to me as well. I thought it was evaporating. I haven’t bought a phone meter as so expensive but maybe it would be a good birthday present 😉🇬🇧

[@huseyinmutluay9244]

Great video as always. Does it matter if all of the brine has disappeared or some of it? I recently prepared sauerkraut and after the third week, the brine completely disappeared. Is it safe? Thank you

[@trebbuss4166]

Love your videos. Please do a book😊. ❤

[@CleanFoodLiving]

Working on it 🙂

[@lillianyeager558]

Can you use homemade apple cider vinegar?

[@georgebuonanno5532]

Excellent presentation of the facts. In your opinion how long should properly fermented sauerkraut last in the refrigerator?

[@CleanFoodLiving]

It can last 18+ months. I've done it👍🙂

[@thedeciderer43]

Will unflavored kombucha act the same as vinegar when used to top off a diminishing brine level. I add an ounce of unflavored kombucha to ferments to jump start the fermentation process. I'm wondering if that's a good idea?

[@monicatomlin7719]

Your videos are very clear and informative. Question: if I don't have a glass weight, can I use a cabbage leaf to keep my carrots below the brine?

[@CleanFoodLiving]

It will help, but shouldn't be a complete substitute. Watch my video on DIY weight ideas to help: kzbin.info/www/bejne/qqS2YqpnqJKEn6c

[@cv2cv]

So even if the kraut goes above the brine during the fermentation process, due tue disappearing brine, is it still safe to continue the fermentation?

[@stephanieserblowski2092]

Could you add strained whey from yogurt?

[@sabinealexander2773]

My last batch has a very strong acetone smell to it. Is it a bad sign? Am I going to poison myself if I keep eating it since it is a pretty big batch. Should I just throw it away?

[@xhaphe3808]

Thanks

[@nccrchurchunusual7990]

Thank you

[@keleighbradford1536]

I would like to ask about adding applecider vinegar? I thought something went wrong ... have not eaten

[@enricaapparuti2848]

Thank you for this explanation. I would like to ask: my sauerkraut has a strong vinegar taste (it's 12 days old). It never happened to me and I was wondering if it's safe... or better not to eat it. Thank you ❤

[@CleanFoodLiving]

Extra acidity does not imply danger.👍

[@sbubb9155]

What do we look for when buying good sauerkraut ?

[@susanfreeman6350]

@sbubb9155, I seriously doubt that any store bought sauerkraut could come close to the nuanced flavor of sauerkraut made at home, but you want RAW, unpasteurized, preferably organic sauerkraut. I recently saw that Costco is selling an excellent version. Do not buy canned sauerkraut. Both canning and pasteurization destroy the beneficial probiotics. Even with your home fermented kraut, cooking it destroys those probiotics.

[@wimpiepieterse1228]

Thank you so much for this video and your channel. You've just explained why my last ferments failed and tastes like dull salt water with no acidic kick. Do you perhaps have some guidance on the following. I make a ferment of peppadews every year which I then turn into a lovely sauce. Because the peppadews are not all ripe at the same time, I've been adding them to the same bottle over time. This ferment stays submerged and in room temperature for about 8 months of which I'm then adding fruit as I go for the first 3. Every time I added fruit, I sprinkle a little bit of salt on top (There was enough liquid). I can only think it still worked because the light sprinkle of salt was small compared to the volume of the bottle which is just over 3 quarts. Do you have a suggestion to add to a ferment over time without spoiling it?

[@CleanFoodLiving]

Actually, I never add "new" to an ongoing fermentation so if what you're doing is working for you, stick with it.

[@rickyelvis3215]

how about a kombucha remedy sitting on my table for 12 months.. still any good.. the scoby is about 3 inches thick.. will it kill me ?

[@sherrydubois7856]

Hi your videos are wonderful. Would it be acceptable to put brine left from another fermented food to the sauerkraut has disappearing brine? Thank you for all you do.🙂

[@CleanFoodLiving]

Hi, I recommend leaving it alone and not adding introducing any new substance to it.😊

[@sherrydubois7856]

@@CleanFoodLiving Thank you🙂

[@dragoncarver287]

I don't even have to watch the video... but I'm going to. However I have been using the principle for several years now. The veggie matter gets all the juice driven out of it by the bacteria putting off carbon dioxide. The matter becomes lighter and will float so you need to keep it weighted to keep it under the brine. Sometimes I have to remove brine to keep the jar from overflowing. I save it in a clean jar to be added later when the fermenting slows down. Burping the jars is in affect driving out oxygen and the gap is pretty much CO2. When fermenting stops, the empty veggie matter reabsorbs liquid so brine level goes down. When you see this happening add back some of that brine. Reabsorbing the liquid also creates a vacuum and if you have a canning lid on the jar, it will seal. AND it won't have oxygen. Anything above the brine level will still be good. You will be amazed how strong a seal is on that lid.

[@alanshrimpton6787]

My 1st few days while fermenting there is quite a bit of bubbles develope. Should you push it down each day or just let them raise to the top naturally? My brine always dissappears but I make and eat rather than store. Still us crunchy even if the brine has reobsorbed.

[@debrabradshawwoodwyant6052]

Thanks!

[@CleanFoodLiving]

Thank you!

[@cinderellaslifeadventures7269]

Can we add kombucha in place of the water brine ?

[@garrettmathieu816]

Thank you - very helpful! I also have another "disappearing" issue. The water in the top of my crock (traditional water crock) seems to be disappearing quickly (i.e. I must refill almost daily). It seems as if it might be drawing into the crock. I have opened the crock (reluctantly) to check and the brine level is rising, which is normal at the start of a fermentation. It's hard to know if the water is drawing in or just evaporating quickly. Have you ever seen this and do you have any advice? Is a pH test a good way to check?

[@CleanFoodLiving]

Yes I have and I leave it alone. You can PH test it anytime 👍🙂

[@holographicbreathing]

can I use the same process of making Sauerkraut but with oranges and lemons? The only videos I can find for lemons and oranges use a ton of salt and then wash it all off afterward including the juice. I want to keep everything, the peel, pulp, juice, and probiotics. I would be so thankful if you did a video on this or a way of doing it. Can I also do it by adding lemons and oranges to your honey probiotic drink - using honey, a probiotic capsule, and water? The reason I am so interested in this is that the peels are so nutritious. they have 4x the nutrition of the pulp. If I can find a way of doing this, I can add it to blends for vitamin C, and all the bioflavonoids, plus all the other goodies. I think if you did a video on this it would be very popular. I have not found a video other than tons of salt or tons of sugar.

[@lpmoron6258]

My carrot beet and ginger sucked up all the bring and i added more. Sure wish i had known not to!

[@ZenThruAnger]

I've learned something. 😁

[@karlkutac1800]

I wonder. If you had two jars of cabbage fermenting, and one was losing brine and one was not, what if you added some brine from the more full jar to the jar that was losing brine? That way it wouldn't affect the pH so much, and would perhaps have the similar microbial environment. I am just getting started on this fermentation thing, so I have no idea. But I wonder if CFL has ever done such a thing?

[@CleanFoodLiving]

You could, but there would be zero benefit. Typically, the version that is absorbing it's brine will keep doing so like an endless funnel so in a matter of days, the "new brine" added from the other jar will be re-absorbed too and no gain was had.. and now the kraut that had plenty, has less.😊 Leave it alone, it will be fine. Human intervention isn't always best👍

[@karlkutac1800]

@@CleanFoodLiving as always, I appreciate your advice!

[@lynnvasquez4425]

If I used organic apple vinegar in my brine, that would be fine?

[@causmogroov3764]

@CleanFoodLiving Question about ACV.....my ACV ph is between 1.5 and 2.5, what did I do wrong?

[@CleanFoodLiving]

You didn't do anything wrong, it's just a very strong vinegar. Probably not palatable with that low of acidity so what you can do is add a dash of water to raise the PH to between 3 & 3.5. Add just a dash of water because a little will go a long way. Then ph test. add another dash of water if it still needs it to raise the ph to level i suggested. PH test again. Repeat until the desired ph is achieved. If you don't want to use the vinegar for internal use, then leave it be as a strong vinegar.

[@Petros9]

01:42 The moment you realize a fermentation video can be more scared than a thriller.

[@teresamurphy1035]

Another great video, thanks. Can anyone answer my question about vinegar destroying good bacteria? I don't like the taste of fermented foods like sauerkraut but need to eat them for my gut health. What if I added vinegar to my sauerkraut/ kimchi etc on the plate just before eating? Will the good bacteria still be killed off before it reaches the gut? Really hope to get a definitive answer to this question from someone. Adrienna?

[@CleanFoodLiving]

They may take a small hit, but if it's right before eating it's not an all is lost situation. it's when they sit in the vinegar for hours to days that will do the most knocking off...👍😊

[@teresamurphy1035]

@@CleanFoodLiving Thank you so much for that. And I can't wait for the fermented peppers video!! :)

[@jspsaris8698]

Bedankt

[@CleanFoodLiving]

Thank you!😊

[@mistyqqq]

If I have disappearing brine, can I use some of the old brine from the bottom of the jar in the sauerkraut stored in the fridge from the last batch to recover the new batch ?

[@TanginaRubinstein]

Yes

[@monikawilson1981]

Where would one find your PH tester? I have strips but would prefer your tester.

[@CleanFoodLiving]

Here is my video comparing the different types of meters and links for them are in the video description as well 😊 kzbin.info/www/bejne/e5KQYYSMbZ6nnJY

[@mariep4018]

My my fermented peppers are very acidic. Are they safe to eat? I actually felt sizzling in my mouth when I had one.

[@CleanFoodLiving]

yes safe to eat even with very low ph. however, perhaps not palatable.

[@debbiestevens5490]

When I make my dry salt sauerkraut I usually add some distilled water after I have put it in the jar and pushed it down. Is that a bad thing to do?

[@CleanFoodLiving]

That's fine👍🙂

[@chuckylamb4398]

That’s PH!!

[@observer698]

If I have a foul smell in the refrigerated product, does it mean it went bad??

[@CleanFoodLiving]

Yes it does... bad pathogens = foul odor

[@observer698]

@@CleanFoodLiving oh no! I have been eating it thinking it is ok! I even added some vinegar to it :} I learned from you today neither vinegar nor extra brine should be added. Thanks a lot for all these great videos and information you share 🙏

[@altmuligmannen3086]

When the brine disappears from my sauerkraut, a white coating tends to form on top of it. It smells and tastes a bit different then... I'm not sure if the white coating is mold or yeast, and whether it's safe to eat or not. How to know?

[@CleanFoodLiving]

Probably kahm yeast. You can check out my video on the two here so you can compare. kahm yeast - kzbin.info/www/bejne/hoLIZ2yLfNmrmKc mold - kzbin.info/www/bejne/o5DGh5VjadNofdk

[@Lililililili333]

this happened to me the first time I tried it!! and threw it away and haven’t made again 😭

[@kathyscott4671]

Can this be from compressing it to much? I pound it down tight!

[@CleanFoodLiving]

Nah.😊

[@deegir3354]

….did I understand the advice being “do nothing”? (After testing acidity)

[@hmmm..2733]

Thank you! I’m glad I did nothing, in fact I’m adept at doing nothing!

[@holographicbreathing]

is it ok to put cloves in sauerkraut?

[@CleanFoodLiving]

Yes👍😊

[@holographicbreathing]

@@CleanFoodLiving Thank you 🙂

[@fritzreimer7933]

I add brine from a previous fermentation, seems to work. I don't have a PhD reader.

[@YokoFuongAnh]

me too! I have been adding a brine from another batch or older ferment for years! and never had any issues at all. 😊

[@mimiedexshow2565]

You don't have any video on fermented eggplant

[@kandykate100]

You just need to put the weight over it on a cabbage leaf and you will see the brine. That’s how people used to make it.