Fermvia

Ferment at home with confidence: recipes, brines and starters.

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Vegetable brine calculator

Choose the percentage from your own recipe and select its base. No salt percentage is suggested.

Choose the percentage from your own recipe and select its base. No salt percentage is suggested.

Enter your quantities to see the result.

Method and limitations

Water-only method: salt = water mass × percentage / 100. Equilibrium method: salt = (vegetable mass + water mass) × percentage / 100. Weigh water in grams; no volume conversion is used. Salt is excluded from the percentage base, so this is not the final solution concentration. This arithmetic does not determine a suitable salt level or a safe fermentation process.

Sources

No external reference is documented for this calculation; its method and limitations are described above.