| Ingredient | Weight | Coverage | Total Marinade | Salt | Style |
|---|---|---|---|---|---|
| Harvested vegetables | 2.00 kg | Standard | ~ 412 ml | ~ 7.4 g | Classic herb |
| Mushrooms | 1.50 kg | Heavy | ~ 442 ml | ~ 8.0 g | Spicy |
| Tofu | 1.00 kg | Custom (220) | ~ 279 ml | ~ 5.0 g | Soy-ginger |
These rows are illustrative, so your outputs may differ based on absorption, losses, and style.
- Base volume = weight(kg) × ml_per_kg
- Adjusted total = base × (1 + absorption% + handling_loss%) + extra_ml
- Liquid split (oil/acid/water/soy) depends on your selected style.
- Salt = (total_ml / 100) × salt_rate (rate changes by salt level).
- Sweet and heat scale similarly per 100 ml.
- Select your ingredient and enter its weight.
- Pick a coverage target, or set a custom ml per kg.
- Choose a style, then tune oil-to-acid balance as needed.
- Set absorption and handling loss to match your method.
- Click Calculate to see results above the form.
- Use the download buttons to save CSV or PDF.
Sizing Volume From Harvest Weight
Begin with ingredient weight and a coverage target in milliliters per kilogram. Light coating uses about 120 ml/kg, standard batches use 180 ml/kg, and heavy soaking can reach 250 ml/kg. The calculator converts units to kilograms, then multiplies to get a base volume. This keeps batches consistent as your harvest size changes.
Absorption and Handling Headroom
Cut surfaces absorb liquid, while bowls and bags leave residue. Use absorption around 3–10% for sliced vegetables and mushrooms, and 0–6% for firmer pieces. Handling loss often runs 5–12% when mixing and transferring. The adjusted total uses: base × (1 + absorption% + loss%), then adds any extra milliliters for basting.
Oil and Acid Balance Control
The oil-to-acid ratio tunes brightness and mouthfeel. A 3:1 ratio is a steady default; 2:1 feels sharper, while 4:1 is gentler for delicate aromatics. When the ratio changes, the calculator redistributes the oil-plus-acid portion without changing total volume. Your batch stays the same size, but flavor balance shifts predictably.
Style Split Benchmarks
Each style uses practical percentage splits. Classic herb targets roughly 55% oil, 20% acid, and 25% water. Citrus lifts acid near 30% for a brighter edge. Soy-ginger reserves about 50% for soy, with smaller oil and acid shares. Spicy keeps a larger oil fraction to carry heat and aroma.
Seasoning Rates That Scale Cleanly
Seasonings scale per 100 ml so small and large batches behave similarly. Salt ranges about 1.2–2.4 g per 100 ml, sugar 0.8–2.0 g, and dried chili 0–0.8 g by heat level. Aromatics are estimated at two garlic cloves per 250 ml and 1.5 teaspoons dried herbs per 250 ml. Taste and fine-tune before marinating. Chill covered ingredients for even uptake and safety.
Which coverage level works best for leafy greens?
Use Light coverage when coating tender leaves or quick-grill vegetables. Light uses less liquid, reduces sogginess, and still carries seasoning. If you plan a longer soak, move toward Standard and keep absorption modest.
How should I set absorption for mushrooms?
Mushrooms take up liquid quickly when sliced. Start around 6–10% absorption for sliced caps, and 3–6% for whole or thick pieces. If the bowl looks dry after mixing, increase absorption slightly next run.
Does changing the oil-to-acid ratio change total marinade?
No. Total volume is set by weight, coverage, and headroom. The ratio only redistributes the oil and acid portions inside the same total, so your batch size stays stable while flavor balance shifts.
Can I use this for tofu, fish, or other ingredients?
Yes. Select the closest ingredient type, enter weight, and choose a style that matches your plan. For delicate items like fish, reduce absorption and avoid very high acid levels for long marination times.
Why does the calculator include handling loss?
Mixing, draining, and transferring leave marinade on containers and in bags. A small loss percentage helps ensure enough liquid remains to coat everything evenly. If you reuse the same bowl, you can lower the loss value.
How do I plan extra marinade for basting or glazing?
Add a small Extra amount in milliliters to create headroom beyond the adjusted total. Keep any basting portion separate from raw-contact marinade. The downloads will reflect the exact extra volume you include.