Fermentation Support Forum

Just loaded a 5l crock with the veggies and brine. Now I'm second guessing myself. I did 2.5% by weight of water. Should it have been by total weight of water and veggies? Should it be a higher percentage? If so, can I adjust it by adding salt at this point?

Salt to water is correct for brine-fermented vegetables. And if you ever want to add salt, you can certainly do it now, or whenever.

Thanks for the response!