Jim262, Thank you for the clarification and particularly for pointing out the fundamental difference between the salt in brine and the sodium in the label, something I was completely oblivious to. Plus I did the math for the shorter duration brine, while Wino's recommendation really should have been compared to the CI longer duration brine.
Wino, don't sweat the small stuff, if your math was inventive, your taste buds are quite reliable I'm sure, and that is what you cook with. I tend to like things a bit salty and I am always toning it down some so I don't over salt for the folks I cook for. And soy sauce is darn salty, whether Kikkoman or Silver Swan. Courtesy of your initial innovation, I have a new approach, and thanks to Jim262, we both have a better idea of what the numbers actually are. I might have just gone for the 6 percent or so brine (or what I thought was a 6 percent brine) oblivious to the real numbers and probably just as oblivious to the two different brine concentrations CI recommended. So at least one potential disaster skirted.
If I go for the long brine, I will dilute the Silver Swan down to something approaching the salinity of the ocean, if not more, and probably closer to your recommendation, wino.
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My bad...