Salt-Free process question???
This is a great thread. I've read lots of other sites and this has the most useful information. One question. I love everything hot, but also have hypertension which means keeping salt low. One good site is Mild to Wild where they describe the process they use to make mash. What's unique is they don't use any salt! I'm wondering if the wine-making water fermentation air locks mentioned on a few posts here could be used and then just skip the salt layering used here? There have no feedback/comments on actual experience from those mentioning air locks. Would appreciate some advice?