"bobharvey" wrote ...

"Bob Hobden" wrote:
Do you know why you salt them?
There was some discussion here a few years back on the same subject and
from
memory both sides agreed to differ.

Surely the idea is to draw water, which is then replaced from the
vinegar, enhancing the taste?

Yes, but does it work, is it necessary? Does it remove flavour with the
water?
I know the commercial manufacturers do it but they have different criteria,
they want their product ready for market quickly, we don't have that
criteria and are quite happy to let them sit in the larder for 3+ months
maturing slowly before using. (Especially if it means less salt)

-- Regards
Bob Hobden
W.of London. UK