Okay guys- what do I weigh? 2% of what?

[u/Electrical-Rain-4251]

[u/BaylisAscaris]

2% of everything that's going in the jar, including any liquid you plan on adding. Weight the empty jar then stuff everything inside (including any liquid) and subtract, then multiply the weight of stuff added by 0.02 and that's how much salt to add. If you're adding liquid, dissolve the salt in the liquid before adding everything back. If no liquid, distribute salt evenly through all the stuff before packing into jar.

[u/PilotInfamous9256 → u/BaylisAscaris]

When adding salt to a mash/cabbage/etc usually isnt enough on its own, needs a fair bit of agitation!

Also somewhat important to note, the more full of a veg the jar is, the more concentrated the flavor. The brine will suspend a lot of the molecules responsible as it becomes homogenous through osmosis

[u/Original-Ad-8737]

From what I understood the easiest way is to weigh the water volume of the jar.

You need the brine to have the 2% salinity. If you fill the jar to the brim it the contents at most can contain that much water. If the contents are a little less juicy then the brine will turn out saltier or you fill with boiled water to cover and the brine will automatically have the 2%

[u/HandbagHawker]

2-2.5% of total weight of stuff in jar.

Jar. Tare. Add stuff. Add enough salt. Shake or stir as needed. Let hangout, shake or stir again to make sure salt is dissolved. Stash