Brine (food)

Brine is a mixture of water and salt used to preserve or season vegetables, fruit, fish and meat in a process known as brining (a variant of pickling). In this case the clear brine may be flavored with spices, caramel, vinegar, etc.

In Russian cuisine the leftover brine (culinary brine is called rassol (рассол) in Russian) has a number of culinary uses, especially for cooking traditional soups, such as shchi, rassolnik, and solyanka. Rassol, especially cucumber rassol, or sauerkraut rassol, is also a favorite traditional remedy against morning hangover.^[1]

Brine is also commonly used to age brined cheeses, such as halloumi and feta, see also "cheese brining".

References

↑ Encyclopedia of Contemporary Russian Culture, pp.514-515

Salt

History	History of salt In the American Civil War International Salt Co. v. United States In Middlewich Old Salt Route In Chinese history Salt March Salt road

Types	Abraum Alaea Bittern Black lava Butter Celery Curing Cyclic Dairy Flake Fleur de sel Garlic Himalayan Iodised Kala namak Kosher LoSalt Calcium chloride Pickling Potassium chloride Potassium nitrate Sodium nitrate Onion Real Salt Rock Sea salt Seasoned Sel gris Smoked Truffle

Food usage	Brine Cheese brining Salted foods Salt-cured meat Health effects Salt and cardiovascular disease

Commerce and industry	Salt Industry Commission Evaporation pond Production Salt mining Open-pan salt making List of countries by salt production

By region	In Cheshire In Ghana In Syracuse, New York

Culture	Salt in the Bible Salting the earth

Miscellaneous	Mineral lick Smelling salts

Category

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Brine (food)

See also

References