When lacto-fermenting pickles, sauerkraut, kimchi, etc. do you do your salt calculations per amount of brine, or salt per volume of the pickling container?
I mean, if I use 1-3 tablespoons of pickling salt per quart, as I've seen recommended, a number of times, is that supposed to be per quart of pure brine or per quart jar of pickles? The answer could make a big difference in the result.
I've heard you should mix the brine separately and then pour it in. So, perhaps that means to make an entire quart of brine with 1-3 tablespoons of salt in that quart (even if you don't use all the brine when you pour it on your vegetables), rather than ensuring that 1-3 full tablespoons of salt are in the jar of pickles.
It seems like my pickles could use less salt, on average, despite warm temperatures, and I see other questions on here that might benefit from the answer here. So, I'm curious.
Again, is the salt relative to how much brine you have, or to the size of your container?