Brine Percentages Explained: Wet, Dry and Ferment
Published
A brine percentage is the weight of salt compared with the weight of something else. For a wet brine and a brine-style ferment, it is the salt as a percentage of the water. In the calculator that runs from 1.9% for shrimp to 7.61% for the strongest poultry and pork brines. For a dry brine or dry-salted ferment it is the salt as a percentage of the food, from 0.21% to 0.93% for meat and 2.25% to 2.5% for dry-salted vegetables.
The table below shows every wet strength the calculator uses, with the salt for one quart (0.95 L) of water.
| Salt percentage | Grams per liter | Grams per quart | Diamond Crystal kosher | Morton kosher | Table salt | Used for |
|---|---|---|---|---|---|---|
| 1.9% | 18.9 g | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | Seafood |
| 2.85% | 28.4 g | 27 g (0.95 oz) | 3 Tbsp | 2 Tbsp | 1 1/2 Tbsp | Seafood |
| 3% | 29.9 g | 28.4 g (1 oz) | 3 1/2 Tbsp | 2 Tbsp | 1 1/2 Tbsp | Vegetables |
| 3.5% | 34.8 g | 33.1 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | Vegetables |
| 3.8% | 37.9 g | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | Poultry, Pork |
| 4.65% | 46.3 g | 44 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | Seafood |
| 4.75% | 47.4 g | 45 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | Seafood |
| 5% | 49.8 g | 47.3 g (1.7 oz) | 3/8 cup | 3 1/2 Tbsp | 2 1/2 Tbsp | Vegetables |
| 5.71% | 56.8 g | 54 g (1.9 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | Poultry, Pork |
| 6% | 59.8 g | 56.8 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | Poultry |
| 6.09% | 60.6 g | 57.6 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | Poultry |
| 7.6% | 75.7 g | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | Seafood, Vegetables |
| 7.61% | 75.8 g | 72 g (2.5 oz) | 1/2 cup | 3/8 cup | 1/4 cup | Poultry, Pork |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Percent of water versus percent of food
The basis changes what the number does. The Inyo-Mono Master Food Preserver Program's Brine Math sheet defines a liquid brine by grams of salt per liter of liquid, and a dry-salted food by grams of salt per kilogram of food. It gives 5% as 50 g of salt per liter of liquid and 2% as 20 g of salt per kilogram of food.
Percent of water: salt = percentage x the weight of the water. The calculator takes a quart of water as 946.35 g, so 5.71% of one quart is 54 g. The meat does not appear in the formula. Add more water and you add more salt. America's Test Kitchen's brine-to-chicken ratio test found that the salt-to-water ratio is the important factor, not the ratio of brine to chicken. Extra meat in the same 2 quarts of water was equally seasoned as long as it stayed submerged.
Percent of food: salt = percentage x the weight of the food. Nothing else enters. A 1 lb (0.45 kg) steak at 0.62% takes 2.8 g of salt, whatever else is on the plate.
The calculator never uses a percentage of food and water together. Every result states whether the percentage is "of water" or "of food". If a recipe does not say which, check what its percentage measures before you compare it with a table here.
Wet brine strengths
The strengths come from published recipes, converted to a percentage of water. A recipe of 3 Tbsp table salt in 1 quart of water is 54 g in 946 g, which is 5.71%. These are the wet strengths in the calculator, grouped by food:
- 1.9% and 2.85%: shrimp.
- 3.8%: the lighter brine for chicken breast, whole turkey, turkey breast, pork chops and pork loin.
- 4.65% and 4.75%: the standard fish brine for salmon, then trout and white fish. The salmon 4.65% is The Kitchn's strength and its 15 minutes is America's Test Kitchen's time, so no single source states that pairing.
- 5.71%: the standard brine for chicken breast, whole chicken, turkey breast, pork chops, pork loin and pork tenderloin.
- 6% and 6.09%: chicken thighs and wings, then Cornish hens.
- 7.6% and 7.61%: the stronger, shorter brines, 7.6% for fish and 7.61% for poultry and pork chops.
Percentages that sit next to each other, such as 6% and 6.09%, come from different sources with different measures. The calculator keeps each figure rather than rounding them together. The brine ratio chart covers the same percentages per quart and per liter of water, and the salt per gallon chart covers them per gallon.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Lighter About 3.8 g of table salt per 100 g of water, from America's Test Kitchen. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 30 min to 1 hr |
| Standard About 5.71 g of table salt per 100 g of water, the same strength The Kitchn and Cook the Story give for table salt. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine meat that is labeled basted, enhanced, marinated or kosher (Morton Salt, It's Time To Brine). Destination BBQ (Brining math explained) says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all.
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour as the longest time at this strength. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Applies to: Lighter.
Do not brine longer than 1 hr. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Standard.
Notes
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
A stronger brine in the calculator comes with a time window for that strength. Do not take the time from one strength and use it with another. How long to brine meat has the window for every food.
Dry brine strengths
Dry brine percentages look small because the salt goes on the food with no water. They run from 0.21% for a light spatchcock chicken to 0.93% for the Full steak option, as a percentage of the food's weight. They come from recipes that give teaspoons or tablespoons of kosher salt per pound or per roast. Where a source says kosher salt without a brand, the calculator reads it as Diamond Crystal at 2.8 g per teaspoon, which is the lightest of the common salts. America's Test Kitchen's taste test weighs Morton at 4.8 g per teaspoon, so a cook who used the same volume of Morton would use about 1.7 times as much salt by weight (4.8 g divided by 2.8 g). Weigh the salt, or use the Morton volume the calculator shows.
| Strength | Salt percentage | Salt per pound of food | Time for 1 lb |
|---|---|---|---|
| Light About 1/2 teaspoon of Diamond Crystal per pound, 1 to 4 hours. see warning | 0.31% of food | 1.4 g (0.05 oz) 1/2 tsp Diamond Crystal kosher 1/4 tsp Morton kosher 1/4 tsp Table salt | 1 to 4 hr |
| Standard 1 teaspoon of kosher salt per pound, 12 hours uncovered. see warning | 0.62% of food | 2.8 g (0.1 oz) 1 tsp Diamond Crystal kosher 1/2 tsp Morton kosher 1/2 tsp Table salt | 12 hr |
| Full 1 1/2 teaspoons of kosher salt per pound (about 0.93 percent), uncovered in the refrigerator, 45 minutes to 24 hours. see warning | 0.93% of food | 4.2 g (0.15 oz) 1 1/2 tsp Diamond Crystal kosher 1 tsp Morton kosher 3/4 tsp Table salt | 45 min to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Do not brine longer than 4 hr. Neither source gives a maximum. 4 hours is the upper end of the range AmazingRibs recommends. Applies to: Light.
Do not brine longer than 12 hr. This is a single tested time from one source. The Kitchn author reported the steak seasoned well inside. Applies to: Standard.
Do not brine longer than 1 day. ATK says to salt up to 24 hours before cooking. Applies to: Full.
Note
The Kitchn author found a 12 hour dry-brined steak too salty after salting it again just before cooking. Count any later salt. Applies to: Standard.
Steak has three strengths: Light is 0.31% for 1 to 4 hours, Standard is 0.62% for 12 hours and Full is 0.93% for 45 minutes to 1 day. The dry brine time chart lists the dry brine percentages and windows side by side.
Fermentation strengths
Fermented vegetables use the same two bases. Brine ferments use a percentage of the water, and dry-salted ferments such as sauerkraut use a percentage of the vegetables. The published range is wide. The Inyo-Mono Brine Math sheet says tested recipes will fall between 2% and 10% brine concentrations, and says it is unsafe to reduce salt in lactofermented vegetables. Illinois Extension gives a 3% brine for shredded vegetables and a 5% brine for whole or large pieces.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Low-salt brine, 3.5% Brine of 3.5% salt by weight of water, in the range Virginia Cooperative Extension calls low-salt (3% to 5%). | 3.5% of water | 33.1 g (1.2 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 133 g (4.7 oz) 1 cup Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 21 to 42 days |
| Standard brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces and K-State gives for cucumbers. | 5% of water | 47.3 g (1.7 oz) 3/8 cup Diamond Crystal kosher 3 1/2 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 189 g (6.7 oz) 1 3/8 cups Diamond Crystal kosher 7/8 cup Morton kosher 5/8 cup Table salt | 21 to 42 days |
| Traditional brine, 7.6% Brine of 7.6% salt by weight of water, the NCHFP dill pickle proportion of 1/2 cup of salt in 8 cups of water. | 7.6% of water | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
The cucumber times shown are NCHFP's: about 3 to 4 weeks at 70 to 75°F (21 to 24°C) and 5 to 6 weeks at 55 to 65°F (13 to 18°C); Virginia Cooperative Extension agrees. University of Minnesota Extension gives 68 to 72°F (20 to 22°C) as ideal for fermented vegetables in general, says temperatures over 78°F (26°C) can cause over fermentation and spoilage, and says temperatures below 60°F (16°C) inhibit fermentation, which is cooler than the lower part of NCHFP's 55 to 65°F band. Illinois Extension says spoilage bacteria may take over if it is too warm.
Discard the ferment if it is slimy or smells spoiled or rotten (Illinois Extension). NCHFP's Dill Pickles page (https://nchfp.uga.edu/how/ferment/recipes/dill-pickles/) says to discard fermented pickles that become soft, slimy or develop a disagreeable odor.
NCHFP says to avoid temperatures above 80°F (27°C), or the pickles will become too soft during fermentation.
Keep the vegetables under the brine for the whole ferment. Vegetables that stick out of the liquid are exposed to air, which lets mold and yeast grow.
Do not reduce the salt below the amount shown. The National Center for Home Food Preservation says salt is vital to the safety and texture of fermented vegetables and not to cut back on the salt required, and the Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says it is unsafe to reduce salt in lactofermented vegetables.
Fermenting is not canning. This calculator gives no canning instructions. Do not can the fermented result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.
Notes
Published salt ranges: UC Davis says adding salt at a weight of 2% to 10% is important to prevent growth of harmful microorganisms; it does not say whether that is a percent of the vegetables or of the brine. The Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says tested recipes will fall between 2% and 10% brine concentrations. Illinois Extension gives 3% for shredded vegetables and 5% for whole and large pieces. Wild Fermentation's page Vegetable Fermentation Further Simplified (https://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/) says ferments with less salt may be more prone to surface molds.
University of Minnesota Extension says a ferment is ready when the pH is 4.60 or lower and bubbling has stopped. UC Davis says the pH must be below 4.6 to prevent botulism and that its overview of the process is not a validated process.
Sources word surface growth differently. NCHFP's Dill Pickles page (https://nchfp.uga.edu/how/ferment/recipes/dill-pickles/) says to remove surface scum or mold promptly from fermenting pickles. Penn State Extension says not to taste kraut that shows mold. The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say white scum on kraut is from yeast, should be removed daily, and is no reason to discard the kraut.
Use salt without iodine or anti-caking additives. University of Minnesota Extension says iodine can interfere with fermentation, and Illinois Extension recommends additive-free salt. The same weight of salt fills a different volume for each salt type, so weigh the salt.
Do not ferment in copper, iron or galvanized metal containers or in lead-glazed crocks (Illinois Extension's fermentation handout, https://extension.illinois.edu/sites/default/files/fermentation_handout_2020.pdf, and Penn State Extension's sauerkraut publication, https://oc4h.ucanr.edu/sites/default/files/2020-10/337943.pdf). University of Minnesota Extension says to avoid metal containers because the metal reacts with the lactic acid.
Virginia Cooperative Extension recommends at least 6% salt for good cucumber texture. Its low-salt range is 3% to 5% and its high-salt range is 5% to 16%. The 3.5% brine is in the low-salt range and the 5% brine is at the top of it, so both are below 6%; only the 7.6% brine is above it. Applies to: Low-salt brine, 3.5%, Standard brine, 5%.
NC State Extension's pickle problems list (https://content.ces.ncsu.edu/pickle-and-pickle-product-problems) gives a brine weaker than 10 to 12 percent salt as one cause of soft or slippery pickles, along with a vinegar that is too weak, a temperature over 75°F during brining, too little brine, and a blossom end that was not removed. Its 10 to 12 percent figure is higher than every strength in this calculator and higher than Virginia Cooperative Extension's range, so the sources differ. The calculator does not use the NC State figure; the strengths come from Virginia Cooperative Extension, Illinois Extension, K-State Extension and NCHFP.
| Strength | Salt percentage | Salt per pound of food | Time at room temperature |
|---|---|---|---|
| Standard, 2.25% Salt at 2.25% of the cabbage weight, the low end of the 2.25% to 2.5% that two extension publications give. | 2.25% of food | 10.2 g (0.36 oz) 1 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 1 3/4 tsp Table salt | 21 to 42 days |
| Upper, 2.5% Salt at 2.5% of the cabbage weight, the upper end of the 2.25% to 2.5% range that Virginia Cooperative Extension and the University of Wisconsin-Extension give. NC State Extension lists salt over 2.25% as a cause of pink sauerkraut. | 2.5% of food | 11.3 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 2 tsp Table salt | 21 to 42 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
NCHFP says to keep kraut at 70 to 75°F (21 to 24°C). Below 60°F (16°C) it may not ferment, and above 75°F (24°C) it may become soft. America's Test Kitchen ferments kraut at 50 to 70°F (10 to 21°C) and says that above 75°F (24°C) food safety becomes a concern.
Press the salted vegetables down and weigh them so they stay under the juice they release for the whole ferment. Vegetables that stick out of the liquid are exposed to air, which lets mold and yeast grow.
Notes
The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say salt under 1.5% lets the cabbage rot, under 2% can give soft or slimy kraut, and over 3.5% may inhibit the lactic acid bacteria. The University of Wisconsin-Extension says too much salt slows fermentation and can cause an acrid flavor, darker color or pink yeasts. NC State Extension (https://content.ces.ncsu.edu/pickle-and-pickle-product-problems) lists salt over 2.25% as one cause of pink sauerkraut, along with unevenly distributed salt and kraut that was not covered or weighted during fermentation, and it calls pink sauerkraut unsafe. The 2.25% strength is at that figure and the 2.5% strength is above it, although Virginia Cooperative Extension and the University of Wisconsin-Extension accept 2.5%.
If the juice does not cover the cabbage, NCHFP says to add a brine of 1 1/2 tablespoons of salt per quart of water, boiled and cooled. University of Alaska Fairbanks Extension says the cabbage should be covered with 1 to 2 inches of its own juice.
The fermentation times are the NCHFP times for sauerkraut made from shredded cabbage.
The sources do not agree on every figure. Virginia Cooperative Extension recommends at least 6% salt for good cucumber texture, and the 3.5% cucumber brine sits in its low-salt range of 3% to 5%. For sauerkraut, NC State Extension lists salt over 2.25% as a cause of pink sauerkraut, and the 2.5% strength is above that figure although Virginia Cooperative Extension and the University of Wisconsin-Extension accept it. The fermentation salt percentage chart covers the vegetable strengths, and how to ferment vegetables explains the method.
The Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say salt under 1.5% lets cabbage rot.
Warning
Do not reduce the salt below the amount shown. The National Center for Home Food Preservation says salt is vital to the safety and texture of fermented vegetables and not to cut back on the salt required, and the Inyo-Mono Master Food Preserver Program (UC Cooperative Extension) says it is unsafe to reduce salt in lactofermented vegetables.
Warning
Fermenting is not canning. This calculator gives no canning instructions. Do not can the fermented result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.
From percentage to the spoon
The percentage gives grams. To get a volume, the grams are divided by the weight of a teaspoon of your salt. America's Test Kitchen's kosher salt comparison lists about 2.8 g per teaspoon for Diamond Crystal, 4.8 g for Morton kosher and about 6 g for table salt. Because of that, the 54 g in a 5.71% quart is 3/8 cup of Diamond Crystal, 1/4 cup of Morton kosher or 3 Tbsp of table salt. Weigh the salt when you can. The kosher salt versus table salt guide explains how the salt types differ, and how to make brine covers the mixing.
Curing with nitrite or curing salt, canning and vinegar pickling use different percentages for different purposes. The calculator does not cover them and gives no amounts for them. Enter your own weight or water in the calculator to get the grams.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Frequently asked questions
What does a 5% brine mean?
For a liquid brine, 5% means 5 g of salt for every 100 g of water, which is 50 g of salt per liter. The Inyo-Mono Master Food Preserver Program's Brine Math sheet lists 5% as 50 g per liter of liquid.
Is the percentage of the water or of the food?
Wet brines and brine-style ferments use a percentage of the water's weight. Dry brines and dry-salted ferments use a percentage of the food's weight. The calculator states the basis next to every percentage.
How much salt is a 5.71% brine per quart?
54 g (1.91 oz) per quart (0.95 L) of water. That is 3/8 cup Diamond Crystal, 1/4 cup Morton kosher or 3 Tbsp table salt.
What percentage is used to ferment vegetables?
Illinois Extension gives a 3% brine for shredded vegetables and a 5% brine for whole and large pieces. The calculator also uses 3.5% and 7.6% for cucumbers, and 2.25% to 2.5% of the weight for dry-salted cabbage.
Why do some brine percentages differ by a hundredth, like 7.6% and 7.61%?
Each percentage is converted from the amounts in the source recipe. Two sources can differ slightly after conversion, and the calculator keeps each source's figure.
Can I use a lower percentage to cut the salt?
For brining meat, a lower strength comes with its own time window in the calculator. For fermented vegetables, do not reduce the salt below the amount shown. NCHFP says salt is vital to the safety and texture of fermented vegetables.