Brine Ratio Chart: Salt Percentage per Quart and Liter
Published
A brine ratio is the weight of salt compared with the weight of the water, written as a percentage. The brines in this calculator run from 1.9% for shrimp to 7.61% for short poultry and pork brines, and brine-style vegetable ferments use 3% to 7.6%. At 5.71%, the strength several chicken, turkey and pork guides use, one quart of water takes 54 g of salt.
The table lists every brine percentage the calculator uses, with the salt for one quart of water by weight and by volume for each of three salts.
| 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.
The same chart for specific foods
The first table groups foods by percentage. These tables show the foods themselves, with the salt for one quart and one gallon of water and the time window the calculator gives at the default weight.
Chicken breast
| 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.
Whole turkey
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 14 lb |
|---|---|---|---|---|
| Lighter, long About 3.8 g of table salt per 100 g of water, from America's Test Kitchen and the University of Illinois Extension. 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 | 6 to 12 hr |
| Stronger, shorter About 7.61 g of table salt per 100 g of water, from America's Test Kitchen, the University of Illinois Extension and Napoleon Grills. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 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 | 4 to 6 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. America's Test Kitchen's roasted brined turkey recipe says not to brine a kosher or self-basting turkey because it already contains a good amount of sodium.
Keep the turkey and brine at 40°F (4°C) or below and do not leave the turkey out at room temperature while it brines. USDA and the University of Wisconsin Extension say not to brine any longer than two days.
Morton Salt says not to brine a turkey you plan to deep fry.
Do not brine longer than 12 hr. America's Test Kitchen gives 12 hours in its chart and 14 hours in its recipe at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days. Applies to: Lighter, long.
Do not brine longer than 6 hr. America's Test Kitchen gives 6 hours as the longest time at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days. Applies to: Stronger, shorter.
Note
The University of Wisconsin Extension says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination. If you rinse the cavity afterward, use cold water and make sure it runs out the other end.
Shrimp
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1 lb |
|---|---|---|---|---|
| Standard About 1.9 percent salt in water for 30 to 45 minutes. see warning | 1.9% of water | 18 g (0.63 oz) 2 Tbsp Diamond Crystal kosher 1 Tbsp Morton kosher 1 Tbsp Table salt | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 30 to 45 min |
| Quick 50 percent more salt than standard for 20 to 25 minutes. see warning | 2.85% of water | 27 g (0.95 oz) 3 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 108 g (3.8 oz) 3/4 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 20 to 25 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 45 min. No source states a limit for shrimp. 45 minutes is the longest soak either source lists. Applies to: Standard.
Do not brine longer than 25 min. No source states a limit for shrimp. 25 minutes is the longest soak ATK lists for the stronger brine. Applies to: Quick.
Notes
The sources do not state a maximum soak for shrimp. Both list 45 minutes or less.
The water shown is a default of 2 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.
Salmon
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1.5 lb |
|---|---|---|---|---|
| Standard About 4.65 percent salt in water for 15 minutes. The salt amount is The Kitchn's (22 g in 2 cups of water, which it brines for 45 minutes); the 15 minutes is America's Test Kitchen's, whose own brine works out to 4.75 percent. No single source gives 4.65 percent for 15 minutes: it is the lower of the two strengths with the shorter of the two times. see warning | 4.65% of water | 44 g (1.6 oz) 3/8 cup Diamond Crystal kosher 3 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 176 g (6.2 oz) 1 1/4 cups Diamond Crystal kosher 3/4 cup Morton kosher 5/8 cup Table salt | 15 min |
| Quick About 7.6 percent salt in water for 10 minutes. see warning | 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 | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 15 min. America's Test Kitchen gives 15 minutes at this strength and does not state a longer time or a reason for the limit. Sitka Seafood Market (a retailer guide, https://sitkaseafoodmarket.com/blogs/cooking-guides/how-to-brine-fish) gives a maximum of 12 minutes for 5 tablespoons of kosher or coarse salt in 2 quarts of water, the same volumes as ATK's 15 minute brine, and The Splendid Table (https://www.splendidtable.org/story/2010/11/18/brine-time-guide) says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator keeps ATK's 15 minutes as the maximum; Sitka's 12 minutes is the more conservative figure. Applies to: Standard.
Do not brine longer than 10 min. America's Test Kitchen gives 10 minutes at this strength and does not state a longer time or a reason for the limit. Applies to: Quick.
Carrots, brine style
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time at room temperature |
|---|---|---|---|---|
| Standard brine, 3% Brine of 3% salt by weight of water. Illinois Extension calls a 3% brine generally safe for shredded vegetables and says whole and large pieces should use a 5% brine, so 3% is the strength for shredded vegetables and the 5% strength is the default for whole or large pieces. Illinois Extension does not name carrots. | 3% of water | 28.4 g (1 oz) 3 1/2 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 114 g (4 oz) 7/8 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 21 to 42 days |
| Firm brine, 5% Brine of 5% salt by weight of water, the strength Illinois Extension gives for whole and large pieces of vegetables. Illinois Extension does not name carrots. It is the default for whole or large pieces. | 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 |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Ferment at 68 to 72°F (20 to 22°C). University of Minnesota Extension says temperatures over 78°F (26°C) can cause over fermentation and spoilage and temperatures below 60°F (16°C) inhibit fermentation. 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.
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.
Fermentation times for carrots follow general extension guidance for fermented vegetables, not a source written for carrots. University of Minnesota Extension and Illinois Extension give 3 to 4 weeks at 68 to 72°F (20 to 22°C). The 60 to 67°F (16 to 19°C) row of 35 to 42 days is an inference: University of Minnesota Extension says fermentation may take 5 to 6 weeks below 68°F (20°C) and that temperatures below 60°F (16°C) inhibit it, but no page states a 60 to 67°F range. Sauerkraut, red cabbage and cucumber pickles use different bands (70 to 75°F and 55 to 65°F or 60 to 65°F) because their times come from NCHFP pages written for those foods.
Warning
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Warning
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
How to read the percentage
Percent here is grams of salt per 100 grams of water. That makes scaling straightforward: every 1% is about 10 g of salt per liter of water, because a liter of water weighs about 1 kg. The Inyo-Mono Master Food Preserver Program's Brine Math sheet describes the same arithmetic, with 1% as 10 g of salt per liter of liquid. Destination BBQ gives the example of a 5% wet brine as 50 g of salt per liter.
The grams per liter column divides the salt in one quart by the quart's volume rounded to 0.95 L, so it can sit a fraction of a gram below the round figure. The 5% row shows 49.8 g, for example, where 5% of a liter of water is 50 g.
The percentage is of the water, not of the food. A dry brine uses a percentage of the meat's weight, and Destination BBQ gives a 2% dry brine as 2 g of salt per 100 g of meat. Those amounts depend on the weight of the food, so they are in the dry brine time chart and the dry brine guides, not here.
Why the volume columns differ
One quart of water takes the same weight of salt whichever salt you use. The volume is what changes, because the crystals pack differently. The calculator uses 2.8 g per teaspoon for Diamond Crystal kosher salt, 4.8 g for Morton kosher salt and 6 g for table salt. That is why a 54 g quart is 3/8 cup of one salt and 3 Tbsp of another.
America's Test Kitchen says kosher salt brands differ considerably in crystal size, so swapping them by volume changes how much salt goes in. Destination BBQ puts a cup of Morton kosher at roughly 225 to 250 g and a cup of Diamond Crystal at roughly 140 g. A scale removes the problem. The kosher salt versus table salt guide covers the differences in more detail, and the salt per gallon chart gives the same amounts for a gallon of water.
How to choose a percentage
The percentage depends on the food, and the time window depends on the percentage. For the same food, the calculator pairs a stronger brine with a shorter window. A whole turkey at 3.8% is 6 to 12 hr, and at 7.61% it is 4 to 6 hr. A chicken breast at 3.8% or 5.71% is 30 min to 1 hr.
Each food has its own chart of strengths and times:
- Chicken, thighs, wings and Cornish hen are in the chicken brine time chart.
- Whole turkey and turkey breast are in the turkey brine time chart.
- Pork chops, pork loin and pork tenderloin are in the pork brine time chart.
- Shrimp, salmon, trout and white fish are in the seafood brine time chart.
- Vegetables are in the fermentation salt percentage chart.
Step-by-step mixing is in the how to make brine guide, and brine percentages explained covers how the percentage is calculated for wet brines, dry brines and ferments.
Where recipes disagree
Published recipes use different units, and the percentages they print do not always match their measures. The calculator works from the measures and converts them to percent of water weight. America's Test Kitchen labels its fish brine 6%, but 5 tablespoons of table salt in 2 quarts of water works out to about 4.75% when the table salt is weighed at 6 g per teaspoon. The calculator uses the figure that comes from the measures: 4.75% for trout and white fish, and for salmon the lower 4.65% from The Kitchn's grams.
Recipes also differ in what they count as a gallon, a cup of salt and the type of salt. When two guides disagree, compare them as percentages first. The datasheet behind each food names the sources that differ and which value the calculator uses.
Scaling to your container
Salt follows the water. America's Test Kitchen tested four and eight chicken breasts in the same brine and says the salt-to-water ratio is the important factor, not the ratio of brine to chicken. Use enough water to cover the food completely, then take the salt from the percentage. The calculator takes your water amount and returns the salt in grams, ounces and spoons for each salt type.
Note
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.
What this chart does not cover
Curing salt and nitrite for ham, bacon, corned beef or pastrami, canning, and vinegar pickling are different processes, and the calculator gives no amounts for them. Fermented vegetables are not canned. Do not can a ferment unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.
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.
The wet versus dry brine guide explains when a percentage of water applies and when a percentage of the food applies, and the brine food safety guide covers temperature and reuse. USDA FSIS states the refrigerator limit as 40°F (4°C) or colder. The one-page printable charts carry these amounts for the kitchen.
Frequently asked questions
What is a brine ratio?
It is the weight of salt compared with the weight of the water, written as a percentage. A 5% brine has 5 g of salt for every 100 g of water, which is about 50 g of salt per liter.
How much salt goes in a quart of water for a 5.71% brine?
54 g, which is 3/8 cup of Diamond Crystal kosher salt, 1/4 cup of Morton kosher salt or 3 Tbsp of table salt. Weigh the salt when you can, because the same volume of each salt weighs a different amount.
Is the percentage of the water or of the food?
For a wet brine it is a percentage of the water. Dry brines and dry-salted ferments use a percentage of the food's weight instead, so they are not in this chart.
Do I need to change the ratio when I brine more food?
No. America's Test Kitchen says the salt-to-water ratio is what matters, not the amount of brine per piece of meat. Use enough water to cover the food and scale the salt to that water.
Why do two recipes with the same cups of salt give different percentages?
The recipes may use different salts. A cup of Diamond Crystal weighs about 134 g in this calculator and a cup of table salt about 288 g, so the same cup measure gives a different percentage.