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Heard a fermentation guru say "salt is a crutch" at a workshop in Austin last month
This old school pickler was going on about how real fermenters don't need salt to control bacteria, just good technique and timing. I call total BS on that. Salt is literally the backbone of lacto fermentation for most people, it draws out water and keeps mold away. Without it, you're just gambling on your veggies going bad in a jar. Has anyone here actually tried a salt free ferment and had it turn out okay?
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ben_nguyen2mo ago
Salt is a crutch"? That's like saying gloves are a crutch for handling snow.
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kelly_nelson952mo ago
Wait, isn't that the whole point though? Salt changes the chemistry of the food itself, not just a physical barrier like gloves.
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uma_johnson1mo ago
Salt is a crutch"? Are you seriously telling me people gamble with rotting veggies for fun?
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