> The notion that it's not when fermented in salt is not entirely obvious I find it somewhat astounding when people equate "it's not entirely obvious (to me /

> The notion that it's not when fermented in salt is not entirely obvious I find it somewhat astounding when people equate "it's not entirely obvious (to me / a modern individual) to "it's unlikely to be discoverable by one or more of millions of individuals throughout past generations". Not only is this something millions of people had lifetimes to potentially discover, working with food & preservation would've been necessarily a much more fundamental part of most people's daily lives in the past than it is now.