Brine

5% brine — full-sour / long-ferment brine

50 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 5%

NCHFP-approved. 5% meets or exceeds the National Center for Home Food Preservation minimum for room-temperature lacto-fermentation. Safe for countertop brine-pickling.

Technique at 5%

50g salt per 1L water. Higher salt + cooler temp (60-65°F) = longer safe ferment + deeper flavor. Used for traditional long-ferment sour pickles + Eastern European shelf-stable preservation. Not for cucumbers that will be refrigerated at half-sour — saltier than necessary.

Typical use

Eastern European full-sour pickle (ogórki kiszone). 14-21 day cool ferment. Shelf-stable post-ferment at <60°F for 3-4 months.

Frequently asked questions

How much salt for 5% brine?

5% brine = 50g salt per litre of water. For 2 litres: 100g salt. For 500ml: 25.0g salt. Multiply water volume in grams by 0.05 to calculate. Use non-iodised salt.

Is 5% brine safe for fermentation?

Yes. 5% 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 5% brine?

5 vegetables are compatible: napa cabbage, kirby cucumber, green (unripe) tomato, zucchini, eggplant. Each has its own default salt range — see per-vegetable pages for fermentation time and pH targets.

What is 5% brine typically used for?

Eastern European full-sour pickle (ogórki kiszone). 14-21 day cool ferment. Shelf-stable post-ferment at <60°F for 3-4 months.

Vegetables at 5% brine

5 vegetables are commonly fermented in 5% 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.