Salt

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Salt

Postby Deena on Thu May 02, 2019 12:03 am

I try to keep my salt intake low due to BP issues
Now I’m about to make my second lot of vegetable ferment I forget how much salt I put in my first lot as I was experimenting on myself :D
What is Minimum salt I can use ,and what is best type to use
When I go to the dr they tell me not to have any added salt in my diet then he tells me my salt levels are low :roll:
Thanks in advance
Deena
 
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Re: Salt

Postby Durgan on Thu May 02, 2019 1:53 am

Add only water if necessary.

1 August 2016 Garden Vegetables (Slurry/Juicing)
Posted on August 1, 2016 by Durgan
http://durgan.org/2016/August%202016/1% ... bles/HTML/ 1 August 2016 Garden Vegetables (slurry\Juicing)
Current garden vegetables were processed into nineteen liters of pressure canned juice. The vegetables were onions, carrots, parsnips, turnips, eggplant, basil,celery,kale,dill,pepper, tomatoes and beans.The material was cooked and strained and pressure canned at 15 PSI for 15 minutes for preservation. Annotated pictures depict the process.
Durgan
Zone 5 Brantford, ON, Canada
http://durgan.org/2011/
Durgan
 
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Location: Brantford, ON, Canada

Re: Salt

Postby Deena on Fri May 03, 2019 2:16 am

Durgan wrote:Add only water if necessary.

1 August 2016 Garden Vegetables (Slurry/Juicing)
Posted on August 1, 2016 by Durgan
http://durgan.org/2016/August%202016/1% ... bles/HTML/ 1 August 2016 Garden Vegetables (slurry\Juicing)
Current garden vegetables were processed into nineteen liters of pressure canned juice. The vegetables were onions, carrots, parsnips, turnips, eggplant, basil,celery,kale,dill,pepper, tomatoes and beans.The material was cooked and strained and pressure canned at 15 PSI for 15 minutes for preservation. Annotated pictures depict the process.


Thank you Durgan
Deena
 
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Joined: Thu Mar 21, 2019 4:54 am

Re: Salt

Postby baerdric on Fri May 03, 2019 5:11 pm

On a side note, you might like to read "The Salt Fix" to understand why you get conflicting information about your salt levels.
Currently looking at things and pondering about stuff.

Bill DeWitt
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Re: Salt

Postby Deena on Fri May 03, 2019 10:01 pm

baerdric wrote:On a side note, you might like to read "The Salt Fix" to understand why you get conflicting information about your salt levels.

Is that a book @baerdric
Deena
 
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Joined: Thu Mar 21, 2019 4:54 am

Re: Salt

Postby Dostoevsky on Sat May 11, 2019 11:36 pm

I use Celtic sea salt. I love the taste, and it contains a number of trace minerals that are missing in regular table salt.

I have blood pressure issues myself, and Celtic sea salt doesn't seem to affect me the same way table salt does.
Dostoevsky
 
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