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Fermented, sour, mineral-rich, low calorie
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Unripe grape pickle juice (200 g) has 20 calories. That works out to 10 calories per 100 g. It contains 4 g of carbs, 0.4 g of protein, 0.2 g of fat and 0.4 g of fiber. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
20
KCAL / 200G
Carbs
4g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 8% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 20 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 600 mg | 26% |
| Total carbohydrate | 4 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 0.4 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 20 kcal |
| 1 tablespoon (small) | 10 g | 1 kcal |
| 1 tablespoon (medium) | 15 g | 2 kcal |
| 1 tablespoon (large) | 20 g | 2 kcal |
| 100 g | 100 g | 10 kcal |
| 1 cup (small) | 100 g | 10 kcal |
| 1 serving (small) | 100 g | 10 kcal |
| 1 serving (medium) | 200 g | 20 kcal |
| 1 bottle (medium) | 250 g | 25 kcal |
| 1 cup (large) | 300 g | 30 kcal |
| 1 bottle (large) | 500 g | 50 kcal |
Calculated from 10 calories per 100 g.
Unripe grape pickle juice is the tart, salty liquid left from pickling immature grapes. Depending on how it is made, the grapes may ferment in brine. It is different from verjuice, which is pressed from unripe grapes without pickling.
Unripe grape pickle juice tastes sharply sour and salty, with a grape-like fruitiness. Fermented versions can have a more complex tang. Its intensity varies, so add a little at a time when seasoning food.
Yes, unripe grape pickle juice can add acidity to dressings, marinades, and cooked dishes in place of lemon juice or vinegar. It also brings salt, so taste the dish before adding extra salt.
No. Verjuice is the juice pressed from unripe grapes, while unripe grape pickle juice is the brine used to pickle them. The pickle juice is typically saltier and may have fermented; the two are not interchangeable in every recipe.
Yes, you can drink unripe grape pickle juice, but its sour, salty flavor is strong. Try a small amount or dilute it with water rather than treating it like an everyday thirst-quenching drink.
Not necessarily. Unripe grape pickle juice may contain live cultures if it was naturally fermented and has not been heat-treated, but sourness alone does not prove that live cultures are present.
Use unripe grape pickle juice as a tart seasoning in salad dressings, marinades, or dishes that need a sour note. Add it near the end of cooking or to a dressing, and adjust other salt and acidic ingredients to taste.
Keep unripe grape pickle juice sealed in the refrigerator after opening and use a clean utensil when serving it. Follow the package directions, and discard it if you notice mold, an unpleasant smell, or an unusual change in appearance.
Unripe grape pickle juice can be salty because it comes from brine, though the amount varies by recipe and product. If you have high blood pressure or have been told to limit sodium, keep portions small and ask your clinician about your needs.
Cloudiness in unripe grape pickle juice can come from grape particles or fermentation sediment and does not by itself mean it has spoiled. Do not use it if there is visible mold, a foul smell, or another unusual change.
Vitamins
Vitamin C
4mg · 4% DV
B1
0.02mg · 2% DV
B2
0.02mg · 2% DV
Biotin
0.4µg · 1% DV
Minerals
Sodium
600mg · 26% DV
Copper
0.04mg · 4% DV
Calcium
30mg · 3% DV
Magnesium
10mg · 2% DV
Potassium ⭐
60mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 20 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Unripe grape pickle juice is the tangy brine left after koruk—unripe grapes—are pickled and fermented, a traditional way of preserving the fruit in Turkey. It can be treated as a sharp-tasting drink or used as a souring ingredient in cooking.
Its flavour is intensely tart and salty, so it is usually taken in small sips, often chilled, or stirred in modest amounts into dressings and dishes that need a bright, sour note. It is low in calories and consists mostly of liquid, with fermentation contributing minerals. If you find it too strong, dilute it with water; a little can also lift a salad or a simple meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.04g
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Nutrition data compiled from USDA FoodData Central and scientific sources.