What about no salt? Saltless cooking (uncooking)

[superfly.d]

Hi y'all,

Havn't ever posted before and now's the time.

I want to get rid of the salt in my food, take that extra step just to see if I can. But it's oh so much different...

I tried adding celery to some baba ganoush I've made but the saline qualities of the vegetable don't seem to come across. Even with at least eight stalks added, the garlic easily overpowers any salty celery flavor. I've got everything else working smoothly and I'm so tempted to reach for the bottle of Braggs, but when we add the salt (or the already fermented Braggs or shoyu), fermentation inevitably starts, even if on a small scale. :confused:

Can anyone help me with spice, vegetable or any other substitute that would help me get the salt out of my cooking?

Very intrigued by this idea but am not sure if it's realistic. Thanks! :cool:

[Zoocrew10]

I've found that I have to use a *little* bit of salt when I make my tabbouli - I've been using celtic sea salt - so I would imagine a small amount in the baba would be fine. Can I ask, though, how you made baba without roasting the eggplants?? I LOOOOVE baba ganoush! (grew up around a huge middle eastern population and love the food) but the thought of eating raw eggplant kind of makes my stomach turn.

[rawlight]

Your palate will adjust, believe me. I went through this last year. You might have to bite the bullet for a few weeks, until the change occurs, but it will be worth it.

[Colorawdo girl]

I crave minerals and himalayan pink salt is super. I have no challenges with adding it to things. Although I do not crave salt, this is good if I want some sometimes.

[spicyfull]

I agree, your palate will adjust also when making a Recipe you don't have to use the High Sodium ingredients it call for, you can substitue. Some Recipes use lots of Namu Soya which is very Salty. Letting your Dish sit and Marinate its Flavors together works also.

[Springtime]

I use Herbamare and Trocomare (seasalt with dried herbs). Since it's so full of flavour from the herbs, i use less salt.

[rawstrength]

I know everyone is going to disagree with me on this one . . . but you need salt. We all do. How much salt do we need? The amount that tastes good. If you really want me to go into the scientific reasons why . . . then I can. But I've done raw vegan both w/ and w/o salt and w/ salt I felt much better . . . and it's not an addiction, trust me.