Brine: Fermentation Salt Calc

What it does

Brine answers the question every batch starts with: how much salt? The Salt Check and Ferment Safe are free forever: enter the vegetable weight for kraut-style dry salting or the water for a pickle-style brine and get grams — with the published range it sits in and the source under the number. Where the National Center for Home Food Preservation publishes a ratio (3 tablespoons of canning salt per 5 pounds of cabbage; half a cup of salt per 8 cups of water for fermented dills), Brine shows it in NCHFP's own units. Where no authority owns a figure, Brine says "common practice" out loud instead of inventing precision. The safety floor never goes behind the paywall: everything below the brine, skim the film, never cut the salt, and when in doubt — throw it out.

And one thing Brine will never do: pretend a live ferment is shelf-stable. Fermenting is not canning, and the app says so wherever it matters.

Brine Pro — one-time unlock

$6.99, once. Style Targets: kraut, dills, kimchi, pepper mash, and brined vegetables, each range tagged NCHFP-traced or common practice. Batch Log: every jar's day count against NCHFP's 3–4 week window at 70–75 °F. Brine Doctor: film, cloudy brine, soft pickles, off smells — NCHFP's problem table as plain what-it-means, what-to-do answers. No subscription, no ads, no account.

Privacy

Brine collects nothing. No analytics, no accounts, no cloud. Privacy policy · Support