I have a question about the recipe "Lacto-Fermented Pickles with Garlic Scapes" from WinnieAb. Can you reduce the salt? I have to follow a low-sodium diet. I can cheat a little, but 2 T. of salt is way too much. Please advise.
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I have been patiently waiting for your question to be answered and finally did some research myself. Pickles are high in sodium, and Oregon State University posted some recipes for low salt pickles and they said "Salt cannot be reduced when making brined or fermented pickles and salt substitutes cannot be used". So the answer is no, you cannot use less salt in WinnieAb's recipe.