[LMB] OT: Salt
kcollett at hamilton.edu
Wed Dec 7 23:17:05 GMT 2016
On Dec 6, 2016, at 2:19 PM, Marc Wilson <marc.wilson at gmx.co.uk> wrote:
> On Tue, 6 Dec 2016 10:16:04 -0500, Matthew George <matt.msg at gmail.com>
>> Does anyone know if potassium salts would work in fermented foods like
>> kimchi or sauerkraut? I've been trying to work out methods for people to
>> preserve foods after a societal collapse, and salt is actually quite rare
>> away from the sea.
> Not where I live! If you look at the map around here, all of the
> place-names that end in -wich are or were salt-mines, as is Winsford.
And I'm an hour from Salt City (aka Syracuse, NY). https://en.wikipedia.org/wiki/Salt_industry_in_Syracuse,_New_York
More information about the Lois-Bujold