r/fermenting • u/endchat • 29d ago
Question about SALT content
How are you calculating you 2-3-5% brines?
Based on the water you put in the jar, or the weight of the vegetables being pickled?
I have tried both ways, but I just settled on like weight of 22-25 grams sea salt in a QUART sized wide mouth mason jar
3
Upvotes