Brine Calculator
Work out how much salt to dissolve in water for a brine at your chosen concentration. Enter the volume of water and the salt percentage to get the exact weight of salt needed for pickling, fermenting, or brining meat.
Formula
Salt (g) = Water (g) × Salt% ÷ 100
- Brine strength is expressed as a percentage of salt by weight of the water.
- Water is converted to grams (1 litre ≈ 1,000 g), then multiplied by the salt percentage to find the salt weight.
- A 3–5% brine is common for fermenting vegetables; meat brines are often 5–8%.
- Use a non-iodised salt (e.g. kosher or sea salt) for pickling and fermenting to avoid off-flavours and cloudiness.
- Stir until the salt fully dissolves before adding your food.
2 L of water at 5% salt
Inputs
- Water (L): 2
- Salt Concentration (%): 5
2 L of water weighs about 2,000 g. At 5%, you need 2,000 × 0.05 = 100 g of salt dissolved in the water.
Frequently asked questions
How much salt do I need for a brine?
Multiply the weight of the water by your target salt percentage. For example, a 5% brine in 1 litre of water needs 50 g of salt.
What salt percentage should I use?
Around 3–5% suits most vegetable ferments, while 5–8% is typical for brining meat. Stronger brines preserve longer but taste saltier.
What kind of salt is best?
Use pure, non-iodised salt such as kosher or sea salt. Iodine and anti-caking agents can cloud the brine or affect fermentation.
Does water volume equal water weight?
Closely — 1 litre of water weighs about 1 kilogram, which is the assumption this calculator uses.
Can I scale a recipe up or down?
Yes. The salt amount scales directly with the water volume, so just enter your actual water quantity.