I'm not chemist, but if I recall correctly, sodium chloride is NaCl, not NaCl2, ie common kitchen salt.
(Reported in the paper, which is unfortunately not open access. https://www.nature.com/articles/s41586-021-03757-z)
(Reported in the paper, which is unfortunately not open access. https://www.nature.com/articles/s41586-021-03757-z)