does anyone ferment veggies without oversalting etc. so you can eat it directly?

Cooking Discussions
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I did read fermentation books by Noma etc. and a lot of Western authors and the salt level is crazy high because it looks like they are afraid of poison. I can’t use the recipes by itself because it’s not edible with all that salt.

But Cooks Illustrated had a 7 day fermented hot sauce recipe with just 3 Tbs salt to 1 liter water and it’s safe to consume.

I read in Fushia Dunlops books about how traditional Chinese cooking has loads of fermented veggies in glass jars that you eat straight out of the jar. But the sterilization mixture for fermenting is weird with alcohol (baiju), salt, herbs etc. It’s like I’m not sure what is necessary or not and if the alcohol is there for sterilization in addition to the salt or vinegar.

Does anyone have a sterilization recipe for fermenting veggies (not too salty)? What kind of veggies are you fermenting? I think it needs to be only hard veggies or else soft things like cilantro will turn to a yucky mush in water after a week. thanks

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Have you looked into any of these existing threads to see if your questions might be answered?

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