My veggies is too salty, is there anything I can do about it?

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Sometimes too much salt happens or we don’t ferment for a long enough time period, resulting in overly salty vegetables.



There are two ways to make a salty ferment edible and unfortunately, both ways destroy the probiotic profile of the fermented food.

  1. The brine can be diluted by pouring some off and adding water or
  2. The veggies can be added to soups or “bredies” or casserole dishes. The veggies may not be as probiotic rich but it will still be safe to eat.