A 5% brine is common for turkey and pork; 2–3.5% is typical for fermented vegetables.
How to use the Brine Calculator
- Water
- Brine strength
Results update as you type, and every field accepts the units shown in its menu.
How it works
For a true weight-by-weight brine, salt is calculated relative to the total weight of brine.
Inputs explained
| Field | What to enter |
|---|---|
| Water | Units: g / mL, L, US qt |
| Brine strength | In % |
What each result means
- Salt to add = [Water]×[Brine strength]÷(100 – [Brine strength])
- Approx. tablespoons of table salt = [Salt to add]÷18
Example values
How the main result changes when Water changes and everything else stays at the example values above:
| Water (g / mL) | Salt to add (g) |
|---|---|
| 1,000 | 52.6 |
| 1,500 | 78.9 |
| 2,000 | 105.3 |
| 2,500 | 131.6 |
| 3,000 | 157.9 |
| 4,000 | 210.5 |
Formula
Salt = water × percentage ÷ (100 − percentage)Worked example
Inputs — Water: 2,000 g / mL; Brine strength: 5 %.
Results — Salt to add = 105.3 g; Approx. tablespoons of table salt = 5.8.
Frequently asked questions
Does salt type matter?
By weight, no; by volume, yes, because flake salts are lighter.
What is the maximum?
About 26%, when water is saturated with salt.
What formula does the Brine Calculator use?
Salt = water × percentage ÷ (100 − percentage).