When the brine fermented veggies are gone there is always "juice" leftover. I've been using it in soups, salsas and salad dressings. But it bothers me to waste its goodness when I get too much. Sauerkraut liquor is great straight but this stuff isn't as yummy. I've been thinking about dehydrating the leftovers and reusing it later.
What kinds of things are you doing with your leftover fermented veggie juice?
I will put a little bit into a new ferment, just to seed it with good bacteria. If it's warm outside, I might dilute it with cold water and drink it. Using it in soup is a great idea.
One thing I've been doing is adding some fermented veggies to my kid-friendly (non-mayonnaise) cole slaw instead of salt. So, I chop up a cabbage finely, put it in a colander and sprinkle it with sugar. The sugar pulls water from the cabbage, and I just let that go down the drain (a waste, but sugar is kind of evil anyway). When the cabbage is wilted, I mix it up with shredded carrots, some kind of vinegar and some kind of oil (I like rice vinegar and toasted sesame oil, or roasted peanut oil; or white wine vinegar and olive oil). Then I added some of my purple cabbage fermented with ginger. My original cole slaw recipe calls for sprinkling the cabbage with both salt and sugar.