Brine Salt Concentration Calculator
Calculate the exact amount of salt needed for any brine percentage.
Perfect for lacto-fermentation of vegetables, pickles, kimchi, sauerkraut, and more.
Salt Needed
Brine Salt Concentration
Salt Weight = (Water Weight × Brine %) ÷ (100 − Brine %)
For a 2% brine using 1000g of water: Salt = (1000 × 2) ÷ 98 ≈ 20.4 grams
Recommended concentrations for different ferments:
| Ferment | Salt % | Notes |
|---|---|---|
| Sauerkraut / Kimchi | 2% | Applied to shredded vegetables by weight |
| Cucumber pickles | 3–5% | Keeps cucumbers crunchy |
| Fermented hot sauce | 2–3% | |
| Fermented garlic | 2–3% | |
| Olives | 8–10% | Higher salt for firm texture |
| Curing / preservation | 10%+ | Not for eating as brine |
Use non-iodized salt only — iodine inhibits beneficial bacteria.