is, pink himalayan salt or black salt, but they're quite pricey and not worth the extra cost.</p>

<p>When pulling water out of the vegetables using the <a href="#methods">dry-salt method</a>, add <b>10-20 g of salt per kg of vegetables</b>, it's possible to add more for long-term preservation, or less if the goal is to eat them rapidly (10g per kg is usually enough). If you don't have a scale (although I recommend you get one, thrift stores are full of them), 1 tsp equals about 5g of salt.</p>

<p>Salt ess