I've been thinking about putting dulse into my next ferment, perhaps mixed in with sauerkraut, in order to add that additional nutritional benefit to the end product. However considering its salt content is higher than what I use in fermentation (typically 2%); is there anything special I have to do with it? Should I use less salt, or limit how much dulse I add to avoid inhibiting fermentation?
I did a few searches on here prior to posting this topic, there were some people sceptical if seaweed would even ferment given its salt content. I've got the dried stuff so I'd have to rehydrate it prior to use, perhaps discard the rehydration water in order to reduce salt? Or would that just be throwing away nutrients?
Genuinely interested in how to make use of high salt food like this.