Looks great.
I definitely prefer a brined chicken. I even brined last years Thanksgiving turkey before smoking it...it was out of this world. Everyone said it was the best Thanksgiving turkey that they ever had. Even better than a deep fried one!
Great work. Did you make that kombucha?
Brining is definitely a new tool in my toolbox.
We do a two stage ferment for kombucha. Primary ferment is sweet tea with the SCOBY and a cup of the previous batch (I think we use the recipe from the "Nourishing Traditions" cookbook, but we use half black and half green tea. After the primary ferment, we remove the scoby, add fruit juices (or ginger/herbal/elderberry tea), and then bottle and leave it on the counter for a few days to second ferment/carbonate.
I guess I added "how" to the beginning of your kombucha question. Sorry for the book I wrote instead of just saying "yes" 🤓
Answer was perfect.
