The vegetables in salt brine should ferment and turn into pickles. They are safe to eat as long as you don't see any signs of spoilage such as the vegetables becoming slimy or you see signs of mold. If you are using a research based fermented pickle recipe they should be safe. Don't process them until they are fully fermented and taste sour.
You can go to the OSU Extension Food Preservation website and search for Fermentation-UC Davis 2015 which has excellent information on fermented pickles and salt concentration for fermenting vegetables.
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