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Another vote for lacto-fermented over vinegar! To me ferments have more complexity, especially in that lingering aftertaste. But I would say that since the lactobacillus is technically digesting the food before you do, the textures can be less crunchy which is an issue for some.


The simple answer is: people can taste (and smell, when the substance in question has a smell) substances in very low concentrations. A pinch of salt is not a small amount at all, it is a sufficient amount to be tasted.

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