Table 1.--_Salt percentages, corresponding salinometer readings, and
quantity of salt required to make 6 quarts of brine_
-----------+------------+--------------
| | Salt in
Salt in |Salinometer | 6 quarts of
solution | reading |finished brine
-----------+------------+--------------
_Per cent_| _Degrees_ | _Ounces_
1.06 | 4 | 2
2.12 | 8 | 4¼
3.18 | 12 | 6½
4.24 | 16 | 8½
5.3 | 20 | 11
7.42 | 28 | 14½
8.48 | 32 | 18
9.54 | 36 | 20
10.6 | 40 | 22½
15.9 | 60 | 35
21.2 | 80 | 48
26.5 | 100 | 64
-----------+------------+--------------
The figures given in the first two columns of Table 1 are correct. Those
in the last column are correct within the possibilities of ordinary
household methods. To make up a brine from this table, the required
quantity of salt is dissolved in a smaller volume of water and water is
added to make up as nearly as possible to the required 6 quarts.
One pound of salt dissolved in 9 pints of water makes a solution with a
salinometer reading of 40°, or approximately a 10 per cent brine. In a
brine of this strength, fermentation proceeds somewhat slowly. Pickles
kept in a brine maintained at this strength will not spoil. One-half
pound of salt dissolved in 9 pints of water makes approximately a 5 per
cent brine, with a salinometer reading of 20°. A brine of this strength
permits a rapid fermentation, but vegetables kept in such a brine will
spoil within a few weeks if air is not excluded.
A brine in which a fresh egg just floats is approximately a 10 per cent
solution.
Fermentation takes place fairly well in brines of 40° strength, and will,
to some extent at least, up to 60°. At 80° all fermentation stops.
The volume of brine necessary to cover vegetables is about half the
volume of the material to be fermented. For example, if a 5-gallon keg is
to be packed, 2½ gallons of brine is required.