Quote:
Originally Posted by clspie
I am fermenting some cucumber slices. I added 3 tablespoons of salt to 5 pounds of slices. They made plenty of brine on their own to cover. I read that most people use a 5% brine for cucumbers. So I have no idea what percentage my brine is. Any advice?
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I have no idea either.
The only way would be to test the brine and that would be difficult.