Equilibrium brine calculator
Equilibrium brining — salt computed from water plus vegetables for an exact final salinity.
Salt as a percentage of water + vegetables — the final salinity of the whole batch.
Equilibrium brining computes salt from the combined weight of water and vegetables, so the final salinity of the whole batch is exactly what you planned. The method of choice for scale-first fermenters.
How it works
How it is computed
Target percentage × (water + vegetables) = salt weight. Example: 2% with 1 kg of vegetables and 1 l of water is 40 g of salt. Over a few days the concentration equalizes between brine and vegetables — hence the name.
When to choose it
When you want repeatability: the same percentage gives the same taste regardless of the water-to-vegetable ratio in the jar. It is the standard for fermenting chopped vegetables and mashes — hot sauce included.
Ranges
1.8–2.5% for most vegetables; 2.5–3% in warm rooms or for long storage; peppers for hot sauce usually 2–3%.
FAQ
How is this different from a simple brine?
A simple brine takes the percentage of water only, so the final salinity depends on how many vegetables you pack into the jar. Equilibrium counts everything — the result is predictable to the gram.
Do I have to weigh the vegetables?
Yes — that is the whole point of the method. Weigh them washed and chopped, together with the water you will pour in.
What percentage for hot sauce?
Most commonly 2–3% for peppers fermented 1–4 weeks. More salt means a slower, safer fermentation and a saltier profile.