That is not including the weight of the veggies though, which I think is really missing a trick in terms of control. Just weigh things at the end, the ratio that seems important is the total salt %.
I do all my ferments at about 2.5%, maybe 3 for sauces where saltier isn't a problem. I do it all in a vac bag, but the concept is the same, just use the final weight of everything.
I do all my ferments at about 2.5%, maybe 3 for sauces where saltier isn't a problem. I do it all in a vac bag, but the concept is the same, just use the final weight of everything.