Many of us over the years have avoided salt in an effort to stay heart-healthy. When looking at lacto-fermented recipes it would be easy for us to omit the salt in order to make the dish more nutritious.
But wait. Salt is vital in lacto-fermented recipes.
Most of you know that fish are classified as either salt-water fish or fresh-water fish. Bacteria is similar. Beneficial bacteria thrives when a little bit of salt is present. However, with few exceptions, bacteria which causes food to spoil or bacteria which causes illness can't survive in a salty environment.
If the salt still makes you uncomfortable, you can add less salt when a starter culture is added, for example when adding whey from the culturing of raw dairy. Don't omit it entirely, however. Brine is a necessary preservative.
Don't go to the other extreme, however. Too much of a good thing is too much. Too much salt makes even the friendly bacteria struggle to reproduce.
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