Lactofermentation of vegetables has many established health benefits. But a key ingredient is salt, lots of it.
sodium chloride's effects on high blood pressure are similarly well documented. So right off the bat, a large segment of the world's population would be eating a poison if they wanted to benefit from lactofermentation.
A common salt replacement is potassium chloride. In wanting to share my ferments with people who have high blood pressure, it occurred to me to replace the brine with a potassium chloride solution, Proportionate in concentration.
Interestingly potassium chloride should not be used by people who have kidney problems, a common side effect of high blood pressure. So I still don't see a solution to that. But given the benefits of potassium chloride, which is sold as a supplement, Wouldn't it be a healthier brine with a similar taste?
It certainly looks like lactobacilli, L. plantarum anyway, would be encouraged by a potassium chloride brine. Too bad i can't see the whole article, Perhaps there's something I could yet learn about fermenting cucumbers.
Thoughts? I'm ready to try this and die!!