Brine Salt Ratio
Calculator
Results
- Salt (g)
- 200
- Salt per litre (g/L)
- 50
Cooking results
| Salt (g) | 200 |
| Salt per litre (g/L) | 50 |
formula-map diagram
- Salt (g)
- 200
- Salt per litre (g/L)
- 50
Formula breakdown
Formula
salt (g) = water (L) × 1000 × salt % ÷ 100= 200
Note
Simplified model: results are standard culinary ratios and stated per-kilogram rates. Real ovens, flours, ingredients and food-safety requirements vary, so use a thermometer and your own judgement.
More in Cooking and food
See all →Frequently asked questions
What does brine concentration (like 5% or 10%) actually mean?+
It's the salt's weight as a percentage of the total brine weight (salt plus water), so a 5% brine has salt equal to 5% of the combined salt-and-water weight, not 5% of the water weight alone; this distinction matters for precision.
Why do different salts (table salt vs. kosher) need different measured amounts for the same ratio?+
This calculator's ratio works by weight, which sidesteps the problem entirely, but if you're measuring by volume instead, table salt is denser per cup than most kosher salts, so cup-for-cup substitution without a weight conversion will change the actual salt concentration.
How does brine strength affect the result differently for poultry versus fish?+
Delicate proteins like fish typically use a shorter time in a similar or slightly weaker brine than poultry, since fish's texture degrades faster under prolonged salt exposure; strength and time work together, so a strong brine calls for less time, not more.
Why is a brine ratio calculated by weight instead of a fixed cup measurement?+
A fixed cup measurement (like '1 cup salt per gallon') doesn't account for water volume or amount of meat being brined, whereas a percentage-based weight ratio scales consistently to any batch size and gives a predictable, repeatable salt concentration.
Does sugar in the brine affect the salt percentage calculation?+
Sugar is usually calculated as a separate percentage relative to the same water weight (or added to a wet-brine ratio independently), rather than being folded into the salt percentage itself, since salt is what drives the food-safety and texture effect that the ratio targets.