rhubarb juice as a substitute for vinegar for pickling, but despite its low pH value, there was a chance it might not prevent botulism-carrying bacteria … definitely not worth the risk. So, after some research and consultation, it was on to plan B, lacto-fermentation without salt, which involved using celery juice or whey instead of a salt brine. I prepared batches of sauerkraut, kimchi, and dill pickles, fermenting one jar with celery juice and another jar with whey. No salt. And it was a success! The fermentation with celery juice worked really well and is already starting to be flavourful. The jars with whey are not quite as promising. They seem to be developing mold quite quickly. Although fermenters know this is not a big deal. You just scoop it off as it grows. A tough transition for someone who grew up being taught to throw out moldy food. But, more importantly, the initial taste of the whey jars is not as great as the celery juice jars. So — salt- free sauerkraut and kimchi with celery juice coming up! An interesting tip, thanks to the local fermenter Kim Melton – to help keep the pickles and veggies crisp add a black current leaf to the bottom of the jar.