blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,936
This is the first place i've seen a study of taste and bacteria/yeast/mold when using less sodium salt and adding in calcium, potassium, magnesium salts. https://www.curresweb.com/mejar/mejar/2017/99-106.pdf
We've pretty much given up on very salted anything, and less sodium all the time.
i miss the fermented dill pickles and i'll probably try the T2 solution of 4% sodium chloride and 4% potassium chloride solution since that will lower the sodium by 50%. The taste tests say they rate closely to the full sodium fermented pickles.
let me know if you tried this. i've read that there ARE low sodium fermented pickles but the bacteria level can be a serious issue that i don't want to take that chance. i'll probably fortify the solution in the beginning with active vinegar to set the stage for low bacteria.
my left shift key is still broken but the new one is coming tomorrow i hope.
We've pretty much given up on very salted anything, and less sodium all the time.
i miss the fermented dill pickles and i'll probably try the T2 solution of 4% sodium chloride and 4% potassium chloride solution since that will lower the sodium by 50%. The taste tests say they rate closely to the full sodium fermented pickles.
let me know if you tried this. i've read that there ARE low sodium fermented pickles but the bacteria level can be a serious issue that i don't want to take that chance. i'll probably fortify the solution in the beginning with active vinegar to set the stage for low bacteria.
my left shift key is still broken but the new one is coming tomorrow i hope.