Pirates Pantry

Plundering the seven seas for grub worth preserving

Versatile Soy Brine

marinadetechniqueno-cookeasy-quickmake-aheadvegetariandairy-freeasian

Prep
5 min
Cook
No time
Total
5 min
Servings
8

For the Large Batch Brine

Stir until salt and sugar are fully dissolved—don't let this treasure settle at the bottom.

Ingredients

  • 8 cups water
  • ⅓ cup kosher salt
  • ⅓ cup sugar
  • ⅓ cup soy sauce
  • 2 tbsp olive oil

Instructions

  1. In a large non-reactive container, combine water, kosher salt, sugar, soy sauce, and olive oil.
  2. Stir thoroughly until salt and sugar are completely dissolved.
  3. Submerge protein fully in the brine and refrigerate.
  4. Brine for 4–12 hours depending on protein type and thickness.
  5. Remove from brine, rinse lightly, and pat dry before cooking.

Prep: 5 min • Cook: No time • Wait: No time

For the Small Batch Brine

Ideal for smaller cuts or single meals. Use a glass or plastic container—metal bowls be cursed!

Ingredients

  • 6 cups water
  • ¼ cup kosher salt
  • ¼ cup sugar
  • ¼ cup soy sauce
  • 1 ½ tbsp olive oil

Instructions

  1. Combine all ingredients in a medium non-reactive bowl or container.
  2. Stir until salt and sugar are fully dissolved.
  3. Use to brine up to 2–3 lbs of meat or vegetables.
  4. Refrigerate during brining process for food safety.
  5. Rinse and dry before cooking.

Prep: 5 min • Cook: No time • Wait: No time

Notes

This brine balances salt, sweet, umami, and fat—perfect for poultry, pork, or even hearty vegetables like eggplant. For extra flavor, add aromatics like garlic, bay leaves, or peppercorns. Keeps well in the galley (fridge) for up to 1 week. Always discard used brine after one voyage—never reuse!