When lacto-fermenting in brine, start off by placing your empty crock or jar on a scale and taring the scale. Next, place your vegetables in the vessel, making sure they fit snugly without being squished. Cover the vegetables with enough water to fully submerge them, and note the total weight of the contents. Calculate 2% of that weight, and measure that much salt into a mixing bowl. Pour the water out of the vessel into the mixing bowl and blend until the salt is completely dissolved, then pour it back into the vessel.
