Brining vegetables

Salt is a powerful ingredient working with the science of osmosis and diffusion to change the flavor and texture of both our vegetables and meats. Although I have a certain formula that I use for fermentation, I usually use between 1% and 1.5% of salt to vegetables (dry weight) to brine them for their next step of preparation.

Below are frozen cucumbers that I diced and froze on June 12th and now on October 4th I thawed and strained. They are crunchy and flavorful. I weighed them and the diced tomatoes to be added to them and calculated to 1% salt addition for an overnight brine. Everyone loved this “fresh” sweet salad!

We brine our purple onions every time we prepare them for a new dish. They’re always sweet and flavorful.

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