Brine (food)

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Brine is used to preserve vegetables, fruit, fish and meat in a process known as brining. In this case the clear brine may be flavored with spices, caramel, vinegar, etc.

Brine is also commonly used to age halloumi and feta cheeses, see also "Cheese brining".

It is also used for salting or pickling foodstuffs, as a means of preserving them (or increasing taste).

In Russian cuisine the leftover brine (culinary brine is called rassol (Рассол) in Russian) has a number of culinary uses, e.g., for shchi, rassolnik, solyanka. Rassol, especially cucumber rassol, or sauerkraut rassol, is also a favorite traditional remedy against morning hangover.[1]

See also

References

  1. ↑ Encyclopedia of Contemporary Russian Culture, [http://books.google.com/books?id=Zf6tJnMjbi4C&pg=PA514, pp.514-515]


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