Get the salt right
Fermenting is simple, but the salt is the one thing you should not guess - too little and it spoils, too much and it stalls. Weigh your veg and water, pick a strength, and get the exact salt for a safe, crunchy ferment.
⚠️ Use pure salt with no anti-caking agents or iodine (sea salt, pickling salt or kosher salt) - additives can cloud the brine or inhibit the ferment. For a submerged-brine ferment, weigh both the vegetables and the water you pour over them. Keep everything under the brine, and when in doubt, trust your nose.