Look to the East for lower-sodium solutions
Food Navigator USA writer Nathan Gray published an article about how Asia is leading the effort in innovating salt substitutes.
A study published in the Journal of Food Science found that adding soy sauce to foods can help increase the perception of saltiness in foods. Test it out in your favorite salad dressing, marinade and soup recipes by using soy sauce as a salt replacement.
Bonito stock (made from bonito flakes and seaweed)
Koreans make a similar version by boiling small anchovies or mackerels in water with seaweed. The seaweed’s natural monosodium glutamate (MSG) might be the key.
Koreans have been making bamboo salt for nearly a millennium. It’s a bit pricey because of the involved cooking process (video with Korean subtitles). Sea salt is roasted at high temperatures in bamboo casks capped with pure yellow mud. The salt is collected after the bamboo burns away, and the process is repeated eight to nine times. Then the salt is ground into a finer powder for consumption.
Rice vinegar and black rice vinegar
Some studies hint at the possibility that rice vinegar could increase our sensitivity to salt in our food. Therefore, the amount of salt desired in food would be reduced.