beebe writes:
>thanks, sheldon. If I use sour salt, does that replace the salt
>ingredient entirely, or is it an addition to the recipe?


Sour salt does not replace regular salt, it's very important to use the
full amount of salt called for in the recipe... doesn't take much sour
salt to add tartness, you'll need to experiment. And there are lots of
web sites for <fermented pickles>, read as much as you can.