Salt plays a much more important role in lacto-fermentation than just taste. Salt pulls out moisture (AKA water), which helps create a liquid brine when making sauerkraut and other dry salted ferments. Salt can also be used to manipulate your ferment in two ways: it hardens the pectins and slows down the creation of lactic acid.
Learn more about the impact salt has on fermenting vegetables and how to adjust salt to manipulate your ferment based on your need and environment in the video below with fermentation expert and author Sandor Katz.
Did we miss something? Let us know below or share your questions and experiences on this topic.