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?
Last edited by clspie; August 4, 2019 at 09:24 PM.
Reason: incomplete information
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