Brine & Salt Percentage Calculator
Calculate salt for a brine by percentage — for turkey, pork, pickles or fermentation — or an equilibrium brine based on food plus water weight.
How to use
- 1Choose a standard brine or an equilibrium brine.
- 2Enter the water (and food) weight and the salt percentage.
How it's calculated
Standard: salt = water weight × % ÷ (100 − %) … simplified to water × % for weak brines. Equilibrium: salt = (food + water) × %. Typical: 5–6% for meat brines, 2–3% for lacto-fermented vegetables.
Frequently asked questions
Which salt should I use?
Measure by weight — table salt, Morton kosher and Diamond Crystal have very different volumes per gram. Use non-iodised salt for fermenting.
What's an equilibrium brine?
Salt calculated on the total weight of food and water, so the food ends up seasoned exactly to that percentage — no risk of over-salting with long brines.
How long should I brine a turkey?
About 12–24 hours in a 5–6% brine for a whole bird, kept below 40 °F (4 °C).