Brine Calculator
Free brine calculator. Enter the water weight and target salinity to get the salt weight in grams and tablespoons for poultry, fermenting and cooking brines.
Poultry brine ≈ 5–6%, vegetable ferment ≈ 2–3%, equilibrium brine ≈ 1–2%.
About the Brine Calculator
Calculate the salt needed for a chosen final solution salinity from the water weight. The formula is water × salinity ÷ (100 − salinity). Results include salt weight, an approximate fine-salt tablespoon measure and total solution weight. This calculation includes water and salt only; it does not include food weight or establish a fermentation or preservation recipe.
Features
- Salt weight from water and final-solution salinity
- Weight units follow the metric or imperial setting
- Approximate tablespoons for fine salt
- Total water-plus-salt solution weight
- Instant browser calculation
How to use this tool
The Brine Calculator works right in your browser — no signup, no installation. Follow these steps:
- Enter the water weight (g).
- Set the target salinity (%).
- Read off the salt weight in grams.
- Use the tablespoon figure if weighing by volume.
Frequently asked questions
How is salt weight calculated?
Salt = water weight × salinity ÷ (100 − salinity). At 3% final-solution salinity, 1,000 g of water needs approximately 30.9 g of salt.
Is this a percentage of the water weight?
No. The percentage is relative to the finished water-plus-salt solution, including the salt mass.
Does it calculate equilibrium brine for food?
No. Food weight is not included. The tool calculates a water-and-salt solution only; choose recipe requirements separately.
How are tablespoons estimated?
The conversion assumes 17 g per tablespoon of fine salt. Crystal size and brand can change the volume, so the weight result is more precise.
Using the results
Use the Brine Calculator to plan quantities or timings from the inputs above. Results depend on the stated assumptions and the ingredients, equipment and method you use.