I truly don't know if it's too late for your parm at this point, but I'd take the parm out of the brine and adjust the brine with CaCl2 and vinegar. then dunk the parm back in. Should not take longer than a minute.
Careful though, vinegar is VERY acidic. it REALLY doesn't take much to take your brine PH to about 5.00-5.10.