Sometimes too much salt happens or we don’t ferment for a long enough time period, resulting in overly salty vegetables.
There are two ways to make a salty ferment edible and unfortunately, both ways destroy the probiotic profile of the fermented food.
- The brine can be diluted by pouring some off and adding water or
- The veggies can be added to soups or “bredies” or casserole dishes. The veggies may not be as probiotic rich but it will still be safe to eat.