Salt appears in fermentation traditions across the world, yet its role is often misunderstood. Salt does not cause fermentation. Instead, it acts as a biological selector — shaping the conditions that favour some microorganisms over others.
Two methods, one principle
Traditional practice offers two broad methods: dry salting and brining. They look different on the bench, but they rest on the same principle — guiding microbial conditions so that transformation, rather than spoilage, follows.
Its influence is often unseen, which is what makes salt an invisible architect of fermentation.