Chemistry has begun using salt to preserve cabbage. OK. maybe Paracelsus spit Alchemy on to Pharmcy and Iatrochemy, but if you take cabbage, remove the core put salt inside, add salted water and wait 6 weeks, you will obtain a salted extract of C vitamin (it is working at hangover) and a salad like product over the winter.
I miss salted cabbage in the US.
9-11

Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but toxic to most land plants. Salt flavor is one of the basic tastes, an important preservative and a popular food seasoning.

Great Salt Lake is a remnant of a much larger prehistoric lake called Lake Bonneville which, at its peak surface area, was nearly as large as Lake Michigan and significantly deeper,^[7] covering roughly ten times the area of Great Salt Lake^[2] and over 1,000 feet (305 m) deep.^[8] It covered much of present-day Utah and small portions of Idaho and Nevada during the Pleistocene Epoch, more commonly known as the Great Ice Age, between 32,000 and 14,000 years ago. With the change in climate, the lake began drying up, leaving Great Salt Lake, Utah Lake, Sevier Lake, Rush Lake, and Little Salt Lake as remnants.^[7]

Food-grade salt is not produced from the lake, as it would require further costly processing to ensure its purity. Mineral-extraction companies operating on the lake pay royalties on their products to the State of Utah, which owns the lake.^[43]

^{This salt and excess CO2 are  inaf to change pH of the ocean !}