This is probably a 2 part question.
When determining how much salt to add to my brine... what is the best method? Is the percentage based on the weight of the veggies or is it the weight of the water into which the veggies will be fermenting?
Where the heck can I find things like grape leaves, oak leaves, etc to add tannins to keep my veggies crisp?
Edit: So... to further clarify... would it be "advisable" to determine how much water I need to cover my X grams of "things to be fermented"... the weigh that water and calculate salt percentage... or, can I just take 1L of water... weigh that... calculate my salt... then cover what's in the vessel?