The calculation
salt = water × 4 ÷ (100 − 4) = 1,000 g × 4 ÷ 96 = 41.7 g per litre
By volume, for each type of salt
| Salt | Per litre | Per quart | Per gallon |
|---|---|---|---|
| Diamond Crystal kosher | 5.2 Tbsp | 4.9 Tbsp | 1.23 cups |
| Morton kosher | 2.6 Tbsp | 2.5 Tbsp | 0.62 cups |
| Table salt (fine) | 2.3 Tbsp | 2.2 Tbsp | 0.55 cups |
Using Diamond Crystal kosher 8 g per tablespoon, Morton kosher 16 g per tablespoon, Table salt (fine) 18 g per tablespoon (King Arthur); a cup is 16 tablespoons. Spoon measures vary — weighing is more reliable.
What a 4% brine is used for
A 4% brine is mild. It suits longer soaks (overnight or more) for poultry and pork, delicate seafood and lacto-fermented vegetables, where many recipes use 2–5% salt.
Keep brining meat refrigerated (below 40 °F / 4 °C), fully submerged, and discard the brine afterwards. For a brine you can leave longer without risk of over-salting, see equilibrium brining in the brine calculator.
Other strengths
3% brine · 5% brine · 6% brine · 7% brine · 8% brine · 9% brine · 10% brine
Last reviewed: 2026-10-04 · Disclaimer