Packed with antioxidants and electrolytes, pickle juice has been touted for the past few years as a health elixir.
Now chefs are cooking with the sour stuff, using it to to add depth and complexity to all kinds of dishes. Here’s how:
Soup: Kimchi-spiked cioppino at Maybeck’s
Chef Erik Lowe doesn’t waste any of his homemade kimchi at his San Francisco restaurant. He chops it up and adds the brine to the cioppino broth for a more flavorful seafood stew. “We use the kimchi brine because it’s slightly spicy and acidic, which helps balance the dish,” he says. maybecks.com