Pickle juice (especially when it’s lacto-fermented) is the perfect solution in which to brine a ham, chicken or chop. The salt content and aromatics are just right to create the ideal conditions for an umami flavour explosion, while at the same time tenderising the meat.
Today’s recipe was inspired by Joel Gamoran, a fellow zero-waste chef based in the US who runs a cooking school called Homemade. I called Joel to find out a little more about his recipe, and he was quick to tell me that brining pork chops is only one of the many amazing things you can do with pickle juice: “It’s also really good for brining chicken for frying, and it makes the best cocktails, dressings and aïolis.” He also suggests adding a drizzle to soups: “It brings them to life.”
Speaking of cocktails, to make a pickleback shot, simply mix 25ml each