Brine
A brine is a solution of table salt in water . The term lake used to mean a body of water or a pool . In English lake [ˈleɪk] means the lake . The term brine is a pleonasm , since brine always contains salt.
Under brine refers to a highly concentrated brine for salt production .
Brine
If the Lake to Nasspökeln , therefore, used to load food in brine, it is called brine . Under dry method refers to the rubbing of food in salt.
The insertion of food such as meat, fish, cheese ( brine cheese ), eggs ( brine ), beans ( sour beans ) or white cabbage ( sauerkraut , kimchi ) serves to preserve food: the food-spoiling microorganisms are kept low due to the high salt content the osmotic pressure of the saline solution deprives the microorganisms of the water in their cells. In the case of sour beans, sauerkraut and kimchi, lactic acid fermentation is crucial for the preservative effect.
In addition to the salt, the brine often contains other ingredients such as sugar , saltpeter and spices (e.g. pepper , juniper , coriander , bay leaf , mace or thyme ), which help preserve and improve the taste. To make it, the water is boiled together with salt (about 200 grams per 1 liter) and the other ingredients. If no spices are used, there is no need to boil them. After cooling, the food is covered with the brine and has to steep in it for a few days.
Wet cured foods
- Fish semi preserves , for example, salt herring , pickled herring , young herring , anchovies , caviar (formerly solely in brine, nowadays pasteurized ) ...
- Brine Cheese
- Solei
- Brine meat