Salt
Crystal size matters when measuring by volume; weighing is more repeatable.
From ingredient to marinade
Why not measure every salt with a spoon?
Fine grains and large flakes pack differently. The same spoon can hold different masses. Use the recipe’s grams and a suitable scale instead of a universal spoon conversion. This applies to plain culinary salt, not curing mixtures.
Can salt make brine cloudy?
Some anti-caking additives can cloud pickling liquid. Use the salt specified by a tested preservation recipe. Appearance alone cannot establish whether a preparation is safe.
From ingredient to marinade
These amounts come directly from our recipes. Open a marinade to calculate your own quantity and follow every stage.
Jerky marinade
Recipe basisMeat weight · 1,000 g
- Regular salt
- 7 g
Lecho marinade
Recipe basisCleaned bell pepper weight · 1,000 g
- Regular salt
- 20 g
Mushroom marinade
Recipe basisRaw mushroom weight before cleaning · 1,000 g
- Regular saltMain marinade
- 18 g
Sushi rice dressing
Recipe basisDry rice weight · 500 g
- Regular salt
- 10 g
Sources & further reading
Sources support the ingredient notes; they do not certify our recipes for preservation.