Brine

[SolusUmbra]

I’ve been making onions and using a brine if 2 cups of water and 3/4 teaspoon salt. Everything seems to turn out ok but I wanted to ask what others use. I just do one small jar it takes me a while to eat them.
A saw the recipe on here for fermenting potatoes and was kind of surprised by how much salt they used compared to me. I wanted to give it a go but didn’t know if I needed to stick to the recipe or use my normal mix.

Also I can never seem to get my salt to dissolve all the way no matter
What I try is this normal?

[baerdric]

As I see it, salt is only for discouraging the growth of hostile bacteria. So as long as it's working, no need to use more. Beyond that, just a matter of your taste. But don't fear salt, it's gotten a false bad image.

[Christopher Weeks]

A 5% brine is roughly three TBS of salt per quart of water. That's the strongest brine I use but two TBS per quart works well too.