48 minutes ago, haresfur said:Hope this helps.
Normally, I’d say it would. But he/she/them is discarding already the NOMA recipe for lactofermented food as “too salty”. As these - just as your - recipes are the result of a complete & successful fermentation, and the amount of water released during said fermentation is factored into the salt employed, it is not smart to judge it before fermentation has been concluded (and needless to say the development of acid and related flavor components have been complete).
The irony of our time is that the more knowledge is available, the less (certain) people are open to it.
