Aged Savorella Cheese Recipe

Sauerkraut brine is another one of the starter cultures that can be used in plant-based cheese making. When you make this cheese from homemade sauerkraut, you can be sure it will be full of health-building probiotic cultures that naturally age the cheese. The brine also contains nutrients like sulforaphane, pulled from the cabbage as it ferments. If you make this cheese with store-bought sauerkraut brine, make sure to choose sauerkraut that has not been pasteurized; it should come from the refrigerator section of your health food or grocery store and should say “unpasteurized” or “live cultures” on the label. Using sauerkraut brine as a starter imparts a delicious, naturally aged, sharp, and rich flavor to the cheese.