I've hard of no-salt mashes but there is very limited info.
I wonder if the secret to no-salt fermentation is doing it in the refrigerator. Will it ferment chilled? You could do a lacto-fermentation with kefir starter or other starter but if you leave out salt you still risk botulism. If it ferments refrigerated, you could make the mash in the fridge, and then process it (can it) when it's done.
Thoughts?
I wonder if the secret to no-salt fermentation is doing it in the refrigerator. Will it ferment chilled? You could do a lacto-fermentation with kefir starter or other starter but if you leave out salt you still risk botulism. If it ferments refrigerated, you could make the mash in the fridge, and then process it (can it) when it's done.
Thoughts?