Brine Crisps

As a fermentista, your refrigerator is likely filled with jars of colorful kraut, kimchi, and pickles, offering a range of flavors and options to accompany your meals. However, there’s often leftover brine from these fermented delights sitting in small jars at the back of your fridge. This recipe presents a creative and delicious solution to utilize that leftover brine: Fermented Brine Flaxseed Crisps. Developed as a way to repurpose excess brine, these crisps are reminiscent of chips, with uneven sizes and an irresistible taste. Made with a combination of brown and golden flax seeds, these crisps have a visually appealing textured appearance. Perfect as a snack or for dipping into spreads, they are gluten-free, raw, and vegan, offering a healthy and flavorful treat.

Enjoy the delightful and nutritious Fermented Brine Flaxseed Crisps as a satisfying snack or a complement to your favorite spreads. These gluten-free, raw, and vegan crisps provide a unique way to repurpose fermented brine and elevate your culinary experience.

Yield: 1 pound crisps

INGREDIENTS:

• 2 cups flax seeds (a mix of brown and golden is nice)
• 1½ cups any fermented brine
• 1 cup spring water

INSTRUCTIONS:

1. Mix the flax seeds and brine in a container that can accommodate their expansion as the seeds soak up the brine.
2. Cover the container with a lid and let it soak for 12 hours, occasionally stirring if convenient. If starting the soak at night to make the crisps the next day, there’s no need to wake up during the night to stir.
3. Spread the gelatinous flax-seed goo evenly on dehydrator trays equipped with sheets for making fruit leathers. Avoid using normal dehydrator screens unless you have the patience to clean tiny seeds out of the mesh. The thinner you spread the mixture, the thinner the resulting crisps will be. With practice, you can achieve a thin spread that allows you to break the crisps into the desired size by hand. If you prefer a slightly thicker consistency, the crisps will work better for dipping into spreads.
4. Dehydrate the trays at or below 103ºF (39ºC).
5. Check the crisps after 10 to 12 hours. When they are mostly dry, flip them over to ensure even drying, continuing for approximately 1 more hour.
6. Once the crisps are completely dry and crispy, break the sheets apart into the desired size. Store them in an airtight container, where they will remain fresh for several weeks. If the crisps lose their crispness over time, you can re-crisp them by dehydrating for about an hour.

TIPS:

• Experiment with flavors: While the recipe calls for any fermented brine, you can play around with different brines from your homemade kraut, kimchi, or pickle recipes. Each brine will contribute its own unique flavor to the crisps.
• Use dehydrator sheets: Using sheets designed for making fruit leathers on the dehydrator trays will prevent the flaxseeds from falling through the mesh and make cleanup easier.
• Monitor the dehydration process: Check the crisps periodically to prevent over-drying. They should be mostly dry and firm to the touch but still pliable. Flip them over during the drying process to ensure even dehydration.
• Customize the size and shape: Break the dried sheets into the desired size and shape for your crisps. You can make them larger or smaller, depending on your preference.