dpullum wrote:
Beautiful kitchen photo, and informative discussion.
"This is the catch with all fermented foods; they're salty."
I use Potassium Chloride to lightly salt my food, better for blood pressure and potassium is a needed nutrient. Some potassium could be a Sodium substituted.
It's been considered: https://trace.tennessee.edu/utk_gradthes/7387/
No salt whatsoever in fermented cranberries in honey.