This research investigated how reducing salt levels affects the fermentation process of broad bean paste, a traditional Chinese fermented food. The study found that lowering salt content can improve flavor development and beneficial compound production, but may increase food safety risks. This has important implications for developing healthier low-sodium fermented foods. Impacts on everyday life: – Helps develop healthier versions of traditional fermented foods with less sodium – Contributes to global efforts to reduce population salt intake for better health – Provides insights for improving the taste and quality of fermented food products – Raises awareness about food safety considerations in low-salt fermented foods – Supports preservation of traditional food heritage while adapting to modern health needs