Guest guest Posted August 29, 2006 Report Share Posted August 29, 2006 A lot of the recipes I have tried in Nourishing Traditions and elsewhere are pretty heavy on the salt. I made a lacto-fermented cucumber raita recipe from Prentice's Full Moon Feast and it is so salty it's hard to eat. Is all this salt good for you? Can you ferment with less salt and still have the preservative effects? Quote Link to comment Share on other sites More sharing options...
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