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I've been a fan of brining for a while and NO, adding flavouring to the brine won't make much if any difference in relation to the brining itself, which makes a lot of difference. I have employed my most wishful thinking many times with brine, on the basis of the fact that pretty much every reference to it in recipes, on cooking shows, etc., always seems to ...


In brief, your question has no possible general answer for the kind of scenario you posit (where you add a certain amount of salt to a certain volume of food) or even a scenario where you add a brine of concentration X to a certain amount of food. Most vegetable (and animal) sources for food contain significant amounts of water, and some of that water will ...

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