Brine
Water with a lot of salt dissolved in it, used to season, preserve or ferment food.
Also: brining
Brine is salt water. Soaking meat in it before cooking seasons the meat through and helps it hold moisture. Stronger brines preserve foods such as olives, feta cheese, capers and corned beef. In fermented pickles, brine lets helpful lactic acid bacteria grow while holding back the microbes that cause rot. Sugar, herbs and spices are often added. A dry brine means rubbing salt straight onto the food and leaving it to rest.