Brine Cracker Recipe

Hidden in plain sight in the back of our favorite fermentation book is a recipe for these Brine Crackers. Consisting of only 3 ingredients, one of them the leftover brine from fermented vegetables, these crackers are easy peasy. Crisp and salty, full of the hearty flavors of brine, nuts, and seeds, they’re versatile and delicious, as well as probiotic. While the nuts can be varied without repercussion, the composition of the seeds is important. Use flax seeds, as directed in the recipe, or chia seeds can also be substituted; other seeds do not have the same binding properties as these seeds, and crackers made from alternate seeds will not form together as solidly. A mix of brown and golden flax seeds is best; it makes for a beautiful, richly textured cracker. The flavor of the brine has a big impact on the taste of the finished cracker, too. Brine from Fermented Jalapenos or Kimchi make a spicy snap of a cracker; Kosher Dill brine shines with a salty, herbal quality. Feel free to dilute the brine with a portion of water if the saltiness seems too much for you.

From Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

One batch makes about a pound of crackers.
NOTE:This recipe requires soaking 12 hours to overnight.

Directions

1) Combine dry ingredients

Mix the seeds and nuts in a large container.

2) Strain the brine

If desired you can strain your brine through a fine mesh strainer, to remove seeds and herbs, and add it to the seed mixture.

3) Soak

Let the mixture sit and soak for 12 hours or overnight.

4) Puree mixture

In a blender or food processor, blend the mixture to a uniform consistency. Blend in small batches to avoid clogging the blender; this mixture is thick!

5) Dehydrate the crackers

Using a flexible spatula, spread the mixture onto dehydrator sheets. Dehydrate at or below 103°F for 10 or 12 hours.

Depending on the thickness of the cracker, it may take even longer. When the crackers are mostly dry, flip them over to finish drying evenly, another couple of hours.

They may be sliced neatly with a knife into smaller pieces at this time, or left to continue dehydrating. (They tend to break if sliced into rectangles when fully crisp. However, we often just break ‘em up into rougher shapes by hand, once they are completely dehydrated. We call this “artisanal.” And easier.)

6) Remove from dehydrator and slice into crackers

When the crackers are crisp and crunchy, break them into serving sizes if you have not already done so.

7) Server or store

Serve with baba ganoush, hummus, cheese, or anything else your heart desires. Store in an airtight container, where they will keep fresh for several weeks.

Over to You...

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