About this site
This site is a set of free brine, cure, and fermentation calculators that work in grams first, with the formula and the source printed under every result. This page says who builds it and how the numbers are checked.
Who builds it
Cedrick Reese
BrineCalculators.com was created by Cedrick Reese, founder of ReadyUtilities.com, a retired veteran and web developer who enjoys building free, user-friendly online tools that simplify everyday tasks. My journey began in the early 2000s with affiliate marketing and niche site development, which grew into a passion for creating practical digital utilities and calculators. After retiring, I earned a Computer Systems Technician certificate from UEI College, completed Electro-Mechanical Technologies at Tulsa Welding School, and finished the Carpentry program at Florida State College at Jacksonville. Today, I combine my technical background and craftsmanship by building furniture using traditional woodworking methods, gardening, and developing helpful online tools for users worldwide.
What the site is for
A brine is a ratio, and a ratio only works when both sides are weighed. Most recipes hand you a cup of one salt that weighs half as much as a cup of another, so the same "1 cup per gallon" lands anywhere from a 3.5% brine to a 7% one. Every calculator here takes a weight or a volume of water, works out the salt in grams, and only then converts those grams to cups or spoons for the salt you actually own. The three things the site tries to hold to:
Weighed, not guessed
Every number starts in grams. Cups and spoons come from the salt makers' own label weights, listed in one table that all the calculators share.
Shown, not hidden
Each page prints its formula and constants under the result, so you can check the arithmetic, change a number you disagree with, and adapt the method to your own kitchen.
Free, on any device
No account, no paywall, no app. The pages are plain HTML that run in the browser, work at phone width, and keep working with the tools you already have.
How this site is checked
The salt densities behind every cup and spoon figure come from the makers' labels (Diamond Crystal, Morton, Redmond, Selina Naturally) and sit in one shared table, so a change to one density changes every calculator at once. Safety limits are quoted from the source that sets them and named on the page that uses them: USDA FSIS for refrigeration and cooking temperatures, the National Center for Home Food Preservation for fermentation and pickling, 9 CFR 424.22 for nitrite in cured meat, and FDA guidance for acidity.
Anything on a page that disagrees with the source it names is a bug. Report it through the contact page and it gets fixed in the page's script and in the wording next to it.