Two quarts of pickled peppers (with tomatoes and rosemary). Salt cured on the counter; the bubbling had slowed down so I put it in jars with a little extra salt, and in the fridge with the lids slightly loose so it can continue to ferment, though slowly now.
@John_Ripley Yes, in processed foods sold in stores. For lactofermentation it's what allows beneficial bacteria to grow and the bad ones to die. Most of the salt is in the liquid and one can rinse off the cured veggies before eating, to reduce consumption. One needs some salt, though, and I don't buy premade foods. I'm lucky to be retired, with a garden, and love to cook from scratch.