What salt percentage should I use?

As a general guide: 2–3% for vegetable fermentation, 3–5% for fish, 5–8% for poultry, 8–10% for pork, and 18–20% for long-term preservation or cheese brine. Always use non-iodized salt such as kosher or sea salt.

Does the type of salt matter?

Yes. This calculator works in weight (grams/ounces), so any salt type gives the same result by weight. Volume measurements vary widely by salt type — Morton kosher salt is roughly 240 g/cup while Diamond Crystal is about 140 g/cup. Weigh your salt for accuracy.

Why add sugar to a brine?

Sugar balances saltiness, promotes browning during cooking, and can aid preservation. A typical ratio is 50% sugar relative to salt (e.g., 50 g sugar for every 100 g salt). It is entirely optional and not used in fermentation brines.

How is brine percentage calculated?

Brine percentage = (salt weight / water weight) × 100. Since water weighs 1 gram per milliliter, 1 liter of water = 1000 g. A 5% brine using 1 liter of water requires 50 g of salt.

Can I use this for dry brining?

No. This calculator is for wet brines only (salt dissolved in water). Dry brining uses salt rubbed directly onto the food surface, which is a different technique and ratio.

Brine Ratio Calculator

Enter your water volume and target salt percentage to instantly get the exact amount of salt (and sugar) needed for a perfect brine.

Brine Settings

Water Volume

Salt Concentration (% of water weight)

Add Sugar

Results

Set your values and click Calculate Brine

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Summary

A brine is a salt-water solution used to season and preserve meats, vegetables, and cheeses. The salt concentration — expressed as a percentage of water weight — determines how quickly food is seasoned and how much moisture is retained. This calculator lets you set any water volume and target percentage, then instantly returns the exact salt weight (and optional sugar weight) you need to dissolve.

How it works

Enter the volume of water you plan to use (liters, milliliters, or US cups).
Set your target salt concentration as a percentage (e.g., 3% for vegetables, 5% for poultry, 8–10% for pork).
Optionally add a sugar ratio relative to the salt (e.g., 50% means half as much sugar as salt).
The calculator converts volume to weight (water = 1 g/mL), then computes salt = water_grams × percentage / 100.
Results are shown in grams, ounces, and teaspoon/tablespoon equivalents for easy measuring.

Use cases

Brining a whole turkey or chicken before roasting.
Quick-pickling cucumbers, onions, or other vegetables.
Curing salmon or trout with a wet brine.
Making cheese brine for feta, halloumi, or mozzarella.
Scaling a brine recipe up or down for different container sizes.
Testing different salt percentages for fermentation experiments.

Frequently Asked Questions

Last updated: 2026-05-29 · Reviewed by Nham Vu