Brine question

Kimchi, pickles, sauerkraut, and more!

Moderator: Christopher Weeks

Brine question

Postby Ucmd on Mon Sep 18, 2017 9:12 pm

When making a 5% brine, is that mass of salt over volume or mass of salt over weigh of water plus veges.
Ucmd
 
Posts: 6
Joined: Sun Jan 15, 2017 5:44 pm

Re: Brine question

Postby Tibor on Mon Sep 18, 2017 11:29 pm

Brine strength is most often expressed as weight of salt as a percentage of weight of solution.Generally it's easier to use volumes to make brine not weights .To keep it simple -adding one TBS fine sea salt to a quart of water makes 1.8% brine .Adding 2 TBS makes 3.6% brine and adding 3 TBS salt makes 5.4% brine ect. Veggies don't count into the equation except to make sure you add enough brine solution to cover them when they are weighed down. I mostly work with 3.6% brine for my pickles, veggies and hot sauces.
Tibor
 
Posts: 328
Joined: Thu Jan 10, 2013 11:24 am

Re: Brine question

Postby Ucmd on Tue Sep 19, 2017 4:37 am

So we are talking mass on salt in grams per volume of water in ml. ?????? 5grams salt in 100 ml water is 5 %
Ucmd
 
Posts: 6
Joined: Sun Jan 15, 2017 5:44 pm

Re: Brine question

Postby Tibor on Tue Sep 19, 2017 9:44 am

Sorry, I'm not a gram guy. Sandor Katz translates it as 17 grams of salt (15 ml ) added to 1 liter of water gives you a 1.8 % brine.
Tibor
 
Posts: 328
Joined: Thu Jan 10, 2013 11:24 am

Re: Brine question

Postby Ucmd on Tue Sep 19, 2017 3:30 pm

It seems like 17 grams of water in 1000 ml would be 1.7 gr per 100 ml. Is this a 1.7% solution.
Ucmd
 
Posts: 6
Joined: Sun Jan 15, 2017 5:44 pm

Re: Brine question

Postby Pacecar on Tue Sep 19, 2017 4:34 pm

Here is a useful resource:
http://www.meatsandsausages.com/sausage ... king-brine
Interpolating this chart, a 3.6% brine would be comprised of 0.311 lb salt added to one gallon of water.
Pacecar
 
Posts: 25
Joined: Wed Jun 27, 2012 8:01 pm

Re: Brine question

Postby Pacecar on Tue Sep 19, 2017 7:30 pm

At 60degF, a gallon of pure water weighs 8.338 lb.
If we add 0.3115 lb salt to the water, then the mixture (the brine solution) has a combined weight of [0.3115 + 8.338] = 8.6495 lb.
0.3115 divided by 8.6495 = 0.0360 [which is 3.6% by weight brine solution).
Keep in mind that the brine solution has a volume that is a little more than exactly one gallon (because the salt added some volume to the mixture).
Pacecar
 
Posts: 25
Joined: Wed Jun 27, 2012 8:01 pm

Re: Brine question

Postby Ucmd on Tue Sep 19, 2017 8:46 pm

Ok, % can refer to weight or volume of solvent. Is weight the most common convention?
Ucmd
 
Posts: 6
Joined: Sun Jan 15, 2017 5:44 pm

Re: Brine question

Postby Pacecar on Tue Sep 19, 2017 9:15 pm

Yes. Percent by weight is the most common convention. If the units of measure are not stated, then it is assumed that it is percent by weight.
Pacecar
 
Posts: 25
Joined: Wed Jun 27, 2012 8:01 pm


Return to Vegetable Ferments

Who is online

Users browsing this forum: Bing [Bot], Yahoo [Bot] and 2 guests