To make a saturated salt solution:

1. Boil amount of water you want to make into brine and pour into brine container
   
2. Add roughly 1 part non-iodized salt for 4 parts boiled water.
3. Stir until salt is fully dissolved.
4. Allow brine to cool to ~15°C application temperature or lower if storing. This will result in some salt precipitated back out of solution, demonstrating saturation.
5. Add enough vinegar to reach a pH of 5 or to roughly equalize pH with that of cheese, typically 1 teaspoon per litre of water of standard 5% white (clear) vinegar.