Brine

3% brine — standard half-sour brine

30 g salt per litre of water

Brine calculator

For submerged vegetables (cucumbers, peppers, cauliflower, garlic scapes). Salt mass is expressed as a percentage of water mass — NCHFP convention.

1 L of water ≈ 1 kg. 3.5% brine = 35 g salt per litre.

%
35g salt
for 1000 ml of water · 6.15 tsp · 2.05 tbsp · 1.23 oz

Based on Fine sea salt at 5.69 g/tsp.

Safe pickle brine. 3.5% is the most common starting point for cucumbers and peppers.

Safety at 3%

NCHFP-approved. 3% meets or exceeds the National Center for Home Food Preservation minimum for room-temperature lacto-fermentation. Safe for countertop brine-pickling.

Technique at 3%

30g salt per 1L water. NCHFP minimum recommended for brine-pickling cucumbers. Yields half-sour pickle at 3-5 days, mid-sour at 7-10 days. Refrigerate at target sourness to arrest ferment.

Typical use

standard brine-pickle base for 7-14 day room-temp ferments. Cucumbers (half-sour), carrots, green beans, cauliflower. The most common recipe brine.

Frequently asked questions

How much salt for 3% brine?

3% brine = 30g salt per litre of water. For 2 litres: 60g salt. For 500ml: 15.0g salt. Multiply water volume in grams by 0.03 to calculate. Use non-iodised salt.

Is 3% brine safe for fermentation?

Yes. 3% brine meets the NCHFP (National Center for Home Food Preservation) safety floor for room-temperature lacto-fermentation. Safe for countertop brine-pickling of cucumbers, beans, garlic, and similar vegetables.

What vegetables work with 3% brine?

29 vegetables are compatible: green cabbage, kirby cucumber, jalapeño pepper, mixed hot peppers, daikon radish, carrot, and 23 more. Each has its own default salt range — see per-vegetable pages for fermentation time and pH targets.

What is 3% brine typically used for?

standard brine-pickle base for 7-14 day room-temp ferments. Cucumbers (half-sour), carrots, green beans, cauliflower. The most common recipe brine.

Vegetables at 3% brine

29 vegetables are commonly fermented in 3% brine. Each page gives timing at 68 °F, pH target, and species-specific technique.

All brine percentages

Sources

Brine percentage guidance from the National Center for Home Food Preservation (NCHFP), USDA Complete Guide to Home Canning (2015 rev.), and Linda Ziedrich, The Joy of Pickling (3rd ed., 2016). Information is provided for educational purposes. Consult your local food safety authority for commercial production.