Do you have extra brine from your last batch of sauerkraut? One of the ways I like to use sauerkraut brine is to make a probiotic lemonade. It’s the first drink I have in the morning before breakfast. Along with lemon juice, I’ll add maple syrup as a sweetener. You can also add fresh mint for a clean twist.

Make sure you are using brine with live cultures, usually found in sauerkraut that is in the refrigerated section versus canned sauerkraut. Or make your own with my recipe linked here.

Sauerkraut Brine Benefits

1. Probiotics- Rich in Lactobacillus and other beneficial bacteria that support gut health, digestion, and immune function.

2. Electrolytes- Naturally contains sodium and trace minerals that can help with hydration and muscle function.

3. Digestive Enzymes- Helps support digestive health and nutrient absorption.

4. Low Waste- It’s a great way to use up the leftover brine from homemade or store-bought sauerkraut.

5. Acid-Alkaline Balance- Though acidic in nature, fermented foods can have an alkalizing effect on the body.

Recipe

2 tablespoons sauerkraut brine (unpasteurized)

1 tablespoon freshly squeezed lemon juice

6 ounces cold water (filtered or sparkling)

1 teaspoon honey, maple syrup, or other sweetener (or more to taste)

Optional: ice, fresh mint, or a slice of lemon for garnish

Instructions:

1. In a glass, combine sauerkraut brine, lemon juice, and honey.

2. Add water and stir well until honey is dissolved.

3. Taste and adjust lemon or honey to balance the sour and salty notes.

4. Serve over ice with optional mint or lemon slice.