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

Name: Brine Ratio Calculator
Availability: InStock
Author: Nham Vu

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

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

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: 2026-07-01 · Reviewed by Nham Vu