Brine

6% brine — fish sauce / garum base

60 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 6%

NCHFP-approved. 6% meets or exceeds the National Center for Home Food Preservation minimum for room-temperature lacto-fermentation. Safe for countertop brine-pickling.

Technique at 6%

60g salt per 1L water. Almost too salty to eat directly — the finished product (fish sauce, garum) is used as a seasoning, not consumed neat. For vegetable ferments, only use in tropical-climate long ferments where 5% is inadequate. Noma Guide: 6% used for some of their rapid-ferment glass-jar garums.

Typical use

high-salt base for long-aged protein ferments — fish sauce, garum, some Asian shrimp pastes. Sometimes used for very long (30+ day) vegetable ferments in tropical climates where lower-salt alternatives would rot.

Frequently asked questions

How much salt for 6% brine?

6% brine = 60g salt per litre of water. For 2 litres: 120g salt. For 500ml: 30.0g salt. Multiply water volume in grams by 0.06 to calculate. Use non-iodised salt.

Is 6% brine safe for fermentation?

Yes. 6% 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 6% brine?

6% is outside the typical lacto-fermentation range for most vegetables. Consult the brine ladder at /brine for recommended percentages by vegetable type.

What is 6% brine typically used for?

high-salt base for long-aged protein ferments — fish sauce, garum, some Asian shrimp pastes. Sometimes used for very long (30+ day) vegetable ferments in tropical climates where lower-salt alternatives would rot.

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.