I always use 2 percent, no more, otherwise its wsy too salty for me. Also, once you get this ferment going, you can use a few tablespoons of it in your next ferment, so you don't even have to add any additional salt to it. That's what I do, I use my previously made ferment as a starter without any additional salt. When I'm ready to make sauce from that ferment I add salt as needed.