If you don’t have a water filter, leave a jug of tap water out for about 2 hours to allow the chlorine to evaporate (otherwise it may compromise your good bugs)
Use your fermented brine
Don’t throw out the brine from fermented vegetables. It may be too salty to use neat, but add to soups and stews at the end of cooking, use it to flavour salad dressings, you can also use some to kick start your next ferment. Keep it in a container in the fridge, labelled with the date as well as what it is.