Oddbean new post about login | logout salt brine pickles are super tasty. I think it's like 2 tablespoons non iodized salt per gallon of water?
I used to use 1 tsp per cup, but I tried the method from Fermenting For Foodies where they use a percentage based off of the total mass of the food and the water. 2.2% salt is the general recommendation. https://www.fermentingforfoodies.com/fermentation-brine-salt-to-water-ratio-for-vegetables/