For fermented foods like sauerkraut and Kim-chi, salt+cabbage+culture create an environment where the ‘good’ bacteria thrive and displace ‘bad(rot)’ bacteria.
[Salt: A World History](https://www.theguardian.com/books/2002/feb/16/historybooks.highereducation) is a quick, easy and fun read about how important salt and food preservation are to civilization.
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