Brine Ratio Calculator
Find the salt needed for a brine solution.
Typical 3–6%
Results update as you type.
How it works
Brining makes meat, poultry, and vegetables juicier and more flavorful, and this calculator gives the exact salt you need for a given water volume and brine strength. You enter the water volume in liters and the brine percentage, and it returns the salt required in grams and ounces plus the water weight. A brine is defined by its salt concentration as a percentage of the water's weight, and since one liter of water weighs 1,000 grams, the salt is simply the water weight times the percentage. Typical brines range from about 3 to 6 percent: a lighter brine around 3 percent is common for a quick soak, while 5 to 6 percent is used for a stronger cure or shorter time. Brining works because the salt solution seasons the food throughout and helps it retain moisture during cooking, which is why brined turkey and chicken stay juicy. Getting the ratio right matters: too weak and the effect is minimal, too strong and the food becomes overly salty. Note that salt type affects volume measurements, since table salt, kosher salt, and coarse salt have very different densities, which is why measuring salt by weight, as this calculator does, is far more reliable than by cups or tablespoons. Adjust the percentage and time to your recipe. Always dissolve the salt fully and keep brining food refrigerated. Enter your water volume and brine strength to find the salt needed.
Salt = water weight × brine percentage
A brine is a salt solution measured as a percentage of salt by the weight of water. Since one liter of water weighs 1,000 grams, the salt needed is the water weight in grams multiplied by the brine percentage. A 5 percent brine uses 50 grams of salt per liter of water.
Source:Cooking ratios
We review all our tools from time to time to ensure accuracy.
Worked example
How to use this calculator
- 1
Enter your values
Enter water volume.
- 2
Adjust the options
Adjust brine strength if they apply — sensible defaults are already set.
- 3
Read your result
Salt needed updates instantly as you type — no button to press.
Frequently asked questions
How much salt do I need for a brine?
The salt is a percentage of the water's weight. Since one liter of water weighs 1,000 grams, a 5 percent brine needs 50 grams of salt per liter. For 2 liters at 5 percent, that is 100 grams. The calculator computes the exact salt for your water volume and chosen brine strength.
What is a good brine percentage?
Typical brines range from about 3 to 6 percent salt by weight of water. A lighter brine around 3 percent suits longer soaks, while 5 to 6 percent works for stronger flavor or shorter brining times. The ideal depends on the food and how long you brine, so follow your recipe and adjust to taste.
Why measure brine salt by weight?
Different salts vary greatly in density: a tablespoon of fine table salt weighs much more than a tablespoon of flaky kosher salt. Measuring by volume therefore gives inconsistent, unreliable brine strength. Weighing the salt, as this calculator does using a percentage of water weight, ensures an accurate, repeatable brine regardless of the salt type.
Why does brining make food juicier?
The salt solution seasons the food all the way through and alters its proteins so they hold on to more moisture during cooking. This is why brined turkey, chicken, and pork stay tender and juicy rather than drying out. Brining also enhances flavor beyond just the surface, improving the whole piece of meat.
How long should I brine?
Brining time depends on the size of the food and the brine strength: small cuts and a stronger brine need less time, while a whole turkey in a lighter brine may soak overnight or longer. Follow your recipe, avoid over-brining which makes food too salty, and always keep the food refrigerated during brining for safety.