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?

2 comments

2 Comments

ben_nguyen27d ago

Salt is a crutch"? That's like saying gloves are a crutch for handling snow.

kelly_nelson9527d ago

Wait, isn't that the whole point though? Salt changes the chemistry of the food itself, not just a physical barrier like gloves.