fermenting with less salt

I've heard celery juice can be used to replace some of the salt when fermenting? Does anyone have experience with this? I'm make dill pickles which are turning out very salty even with using less salt that most recipes call for.

too much salt is not good to our health. so if there is some thing that can be used to replace salt, it is really good.

I use the directions from Nourishing Traditions for fermenting. It uses less salt, but it requires a source of whey. The proportions are 1 tablespoon salt and 1/4 cup whey per quart of water for the brine. The whey kickstarts the fermentation to get the process going more quickly, so that not as much salt is needed.