I use a saturated brine , where salt is dissolved in water until it will take no more , my brine bucket always has about 1/2 inch of coarse salt in the bottom , if it doesn't , I add more until it does.
I also add one tablespoon of Calcium Chloride per gallon , and a splash of white vinegar, occasionally.
Oh , and I have been using / re-using the same brine for 3 years now , always topping up the ingredients when needed , it just keeps getting better.
I keep it in a 3 gallon pail in my outdoor refrigerator in summer , and leave it out on the porch in winter.
I do strain it thru some cloth occasionally , just to get the greeblys out.
I have read about some old European cheese makers who have NEVER changed their brines , only topped up.
Hope this helps.
Jim.