Calculate fermentation brine salt by weight — without percentage guessing.
Choose how your recipe defines its percentage, enter the vegetables and water, and get the exact salt weight. Total-weight ferment and water-only brine maths are kept deliberately separate.
What does the percentage mean?
For kitchen brine maths, 1 ml water is treated as approximately 1 g.
These are maths shortcuts, not a claim that one percentage is right or safe for every ferment. Follow the process or tested recipe you are using.
Total weight · 2.5% of 1 kg
Salt is a percentage of the vegetables plus any added water. Useful for weight-based vegetable ferments and dry-salted ferments.
The calculator can check your arithmetic. It cannot validate your preservation process.
- With no added water, this is dry-salting maths: the salt percentage is based on the vegetable weight.
- Weigh salt rather than measuring it by spoon: crystal size and salt type make volume measurements inconsistent.
- Do not arbitrarily reduce the salt in a tested fermented-pickle or sauerkraut recipe. Salt affects both the fermentation and the finished texture.
- Keep fermenting vegetables submerged as your recipe directs. For shelf-stable or canned pickles, use a tested preservation recipe rather than inventing the acid/salt proportions here.
Because 3% can mean two very different amounts of salt.
If you have 1 kg of vegetables and 500 g of water, a 3% total-weight calculation uses 1.5 kg as its base and gives 45 g salt. A 3% water-only brine uses just the 500 g water and gives 15 g salt.
Neither convention is automatically “the right one.” The important thing is knowing which convention your recipe or fermentation method is using before you calculate.
Use the percentage your recipe calls for.
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