We left the fennel in our pickle pot for 4 days. When we pulled it out it was visibly pickled. It had shrunken in size. It had a firm texture. After we rinsed the fennel off we tasted. It was salty. It had a delicious pickle tang. And it was incredibly inedible. The fennel was a salt lick. We soaked it in cold water for a few hours to leach out some salt. The fennel was less salty. It was still inedible. Our starting point of 15% salt for our pickle pot was too high. So we are adding more sorghum and flaxseed to the pot. The salted fennel will find a home curing another ingredient.