Brine calculator
Stop guessing the salt. Whether you're fermenting pickles or brining a turkey, getting the percentage right is the difference between success and a moldy mess.
For a total weight of 1020g.
Why "tablespoons" are useless
I genuinely lose my mind when a fermentation recipe says "add 2 tablespoons of salt per quart." Which salt? Table salt is fine-grained and dense; sea salt is flaky and light. Two tablespoons of table salt can weigh nearly double the same volume of sea salt. If you’re serious about not growing botulism in your kitchen, use a scale. Grams don’t lie.
Pro Tip: When fermenting vegetables like cabbage, the "water weight" is actually the weight of the vegetables plus any added water. If you're doing sauerkraut, weigh the shredded cabbage, calculate 2% of that weight in salt, and massage it in. That’s the most accurate way to keep things safe and crunchy.