Brine Calculator — Salt to Water Ratio for Pickling & Curing

सूत्र

How this is calculated

A brine is a solution of salt dissolved in water. This calculator uses the convention common in food recipes: the brine percentage is expressed as grams of salt per 100 grams of water (not per 100 grams of total solution). So a 3.5% brine means adding 3.5 g of salt for every 100 g (100 mL) of water — or 35 g per litre, 8.3 g per US cup. The formula is therefore straightforward: multiply the water volume in millilitres by the percentage divided by 100.

A secondary stat — "true solution %" — shows the salt as a fraction of the total solution weight (salt + water). This is the standard chemistry definition of weight-percent concentration and is slightly lower than the recipe percentage because the salt adds to the total weight. For example, a 3.5% recipe brine has a true solution concentration of about 3.38%.

The teaspoon and tablespoon equivalents use Diamond Crystal kosher salt (approximately 5.69 g per teaspoon). Morton kosher salt is roughly twice as dense (~10 g/tsp), and fine table salt about 6 g/tsp, so always weigh if precision matters. Brine concentration determines both food safety and flavour: lower percentages (2–5%) support active lacto-fermentation by salt-tolerant bacteria while inhibiting pathogens; higher percentages (10–20%) are used for extended preservation and curing.