Guest guest Posted December 28, 2008 Report Posted December 28, 2008 I am starting to ferment some veggies. I have the nourishing traditions book, but I find that the recipes call for too much salt!! Yuck. Is that much salt necessary for fermenting? I don't taste the veggie, all I taste is salt. Is it a preservative in the recipe? I thought that whey was the preservative? If I cut the amount of salt in half will it adversly affect the recipe? Quote
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