I'm pretty new to fermentation processes, but am enthusiastically getting the hang of it.
I've got a batch of sauerkraut going right now, two days in and bubbling away, and was inspired to add a bunch of fresh cilantro and jalapenos I came across. Can one just toss them into the mix and then pop the lid on again? Also, as a side note, I had no scale when I started this batch and have no idea how close to 2% salinity I'm at. How exact must one be?