Brine Calculator

How brine concentration is calculated

Brine concentration is expressed as a weight-to-weight percentage: grams of salt per 100 grams (or 100 ml) of water. Because water's density is approximately 1 g/ml, a 5% brine contains 50 g of salt per litre (1000 ml) of water. This is the most common culinary definition.

An alternative definition expresses salt as a percentage of the total solution weight (salt + water). At 5%, the two definitions differ slightly: 50 g salt / 1050 g total ≈ 4.76% by total solution. For home cooking, the simpler water-weight definition is standard.

Salinity guide by application

Lacto-fermented vegetables (sauerkraut, kimchi, pickles): 2–3% brine inhibits harmful bacteria while allowing beneficial lactobacillus to flourish. Below 1.5% risks spoilage; above 5% can inhibit fermentation entirely.

Poultry brine (chicken, turkey): 5–6% for a standard wet brine. Submerge the bird for 12–24 hours in the refrigerator. Salt penetrates the muscle fibres, seasons throughout, and helps retain moisture during roasting.

Pork brine: 5–8% depending on the cut and desired effect. A pork loin benefits from 5–6%; heavily cured items like bacon or ham use 8–12% brine with much longer exposure times, often with added curing salt (sodium nitrite) for food safety.