A brine realization vis-à-vis fermenting vegetables

I have been fermenting vegetables by preparing the vegetables (shredding, chopping, mixing), then weighing them and adding 2% sea salt by weight, since 2% is more or less the lowest concentration that still offers protection against undesired microbes. (I know the weight of the bowl, so I measure the bowl full of vegetables, subtract the weight of the bowl, take 2% of the difference, and add that much salt.)

But I was then adding spring water to cover the vegetables — unsalted spring water, which thus diluted the overall concentration of salt.

I just realized that, if I am going to add spring water, I must add it in the form of brine, so that the overall concentration of salt does not fall below 2%.

This chart will guide me: