Brine Salt Calculator
Salt needed for a brine at a chosen strength, in grams and tablespoons, with the strength counting the food as well.
Results
What this tool does
Percentage brines are measured by the weight of the water, but the food you put in dilutes it, and the third result shows the strength once that is accounted for — which is the figure fermenting recipes usually mean. Salt varies enormously by volume: fine table salt is roughly twice as dense in the spoon as flaky sea salt, so weigh it if you can.
Formula
salt = water mass × brine percentage
Variables
| Symbol | Meaning | Unit |
|---|---|---|
wl | Water | L |
pc | Brine strength | % |
fw | Weight of food | kg |
sd | Salt weight per tablespoon | g/tbsp |
SA | Salt | g |
TB | Tablespoons | — |
TW | Brine strength | % |
SU | Salt | g |
Worked example
- Water2 L
- Brine strength5 %
- Weight of food1.5 kg
- Salt weight per tablespoon17 g/tbsp
- Salt100.0 g
- Tablespoons5.9
- Brine strength2.857 %
- Salt50.0 g
Limitations
- The result is an estimate based only on the values you type. Real situations often include factors this calculator does not know about.
- The default values are typical reference figures, not measurements of your situation. Replace them with your own data whenever you have it.
- This tool is informational only. It does not diagnose, treat or replace a qualified health professional. Speak to a doctor before making decisions about your health.
Frequently asked questions
Which percentage should I use?
It depends entirely on what you are doing. Vegetable fermentation typically runs at 2 to 3 percent, which is enough to favour lactic bacteria over spoilage organisms; brining meat before roasting is usually 5 to 8 percent for a few hours; long-term preserving is stronger still. For anything intended to keep at room temperature, follow a tested recipe rather than a calculation — the margin between preserved and unsafe is not one to improvise on.