Salt plays a huge role in lacto-fermentation and taste is just the start. There’s a common fear that you need a very specific amount of salt to make a vegetable ferment “safe.” You should use some salt, but it isn't a complicated science: how much you use is mainly up to personal preference. If you only ferment for the health benefits, you probably want to keep your sodium intake low and use less salt. If you ferment mainly for the intense flavor, salt away! More salt will also keep the vegetables crisp and crunchy, which might be desirable to you if you don't like mushy consistencies.
Learn more about the complex relationship between salt and lacto-fermentation from fermentation expert and author, Sandor Katz, including how much he recommends you use as a starting point, in the video below.
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