Dammit-
The salt stops yeast fermenting things into alcohol and other bacteria spoiling stuff so lactic acid bacteria can lacto ferment things into yummy things.
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Don’t know, that’s a bit past my knowledge of preserving and fermenting. However, two examples which might answer your question: 1. kimchi you salt from the beginning and it continues to ferment. 2. bread dough you put salt in from the beginning and it doesn’t stop the fermentation. So I’d say it’s not put in to arrest fermentation.
Salt is traditionally used to preserve meat etc because when it’s concentrated enough it creates an environment where bacteria can’t survive. Except for botulism, which can survive a high salt environment. That’s why salt petre (potassium nitrate) is included in curing salts, because botulism can’t survive when it’s present.
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snottyotter
Jonny69
Yes. It’s basically what kimchi is and it’s done extensively in India to preserve vegetables. Traditional lime pickle is salted. Pretty sure sauerkraut is just salted too.
Head over to the fermented foods thread for more: https://www.lfgss.com/conversations/328479/