The standard recipes give potassium citrate as an ingredient of the salting
solution.
What advantages are there in using potassium citrate, which is not readily
available, over citric acid which can be bought cheaply from the
supermarket shelf ?
Moreover, what is so special about tartaric acid in the VDB or brown print
versions of the kalitype.
Could we readily interchange the three, ie tartaric acid, citric acid and
potassium citarate?
Terry King