On Jan 22, 7:10 pm, bfairey > wrote:
> no not the horrid stuff in the stores but something I can use in place
> of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> or a combination of same.
> Brian Fairey.
> Canada

Sour salt, or AKA citric acid, can be a good substitute, insofar as it
increases the tang. Most stores charge way too much for it, but it is
relatively cheap here http://www.weekendbrewer.com/chempage.html

You have to get used to it, like anything.

Lobster