Condiment shelf
Get the most out of your condiments by putting the leftover brines and oils from jarred ingredients to good use. Here are some of our favourite ideas:
Jar of olives
Use the leftover brine from a jar of olives in our focaccia recipe at bbcgoodfood.com/recipes/focaccia. Combine 2 tbsp olive brine with 1 ½ tbsp olive oil. Drizzle over the dough after pressing in the dimples. Roughly chop any leftover olives and scatter over the top, then bake as per the recipe instructions. You can also add the brine to salad dressings for tang or in a puttanesca sauce. A splash stirred into hummus is also delicious. Try our olive-brine chicken recipe, opposite.
Sauerkraut & kimchi
Sauerkraut is full of probiotics, but so is any leftover sauerkraut juice. Drink it as a shot, or in your morning smoothie. It’s a great marinade for chicken or pork schnitzels, too. Leftover kimchi brine can be stirred into hot noodle soups or stir-fries, or use as the base of a spiced marinade for pork chops. Kimchi and sauerkraut brines make a good base for a firm tofu marinade as well.
