Saturated Brine Solution

Gavin Webber

Ingredients

• 1 fresh raw egg (for testing density)
• 2L non-chlorinated water
• 450g non-iodised salt (225g/L)
• 2T white vinegar (I assume normal strength)
• 1t (5ml) calcium chloride solution

Put the water into a saucepan

• can warm the water to help the salt disolve

Add the egg

Add the salt (non-iodised) until the egg floats

• Add more salt if you want it more salty

move the brine to a container and allow to cool

• get out the calcium chloride, vinegar, teaspoon, and tablespoon

Stir in 1t calcium chloride (5ml)

Stir in 2T vinegar

Store in cheese cave or fridge