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What type of salt do you use? I made my kraut (still fermenting) with reg sea salt. I'm not sure whether it had iodine or not. Today I was googling fermented foods to see what I could find. One link said not to use iodized salt since the iodine can kill the microbes. Is this true? What do you recommend?
 

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All natural sea salt contain iodine. Table salt (nacl) may or may not have iodine added. That said, I always use natural sea salt for my sauerkraut and never had a problem with my ferment. Several people have told me that it's the best sauerkraut they've ever had. IMO, table salt has a bitter, chemically aftertaste, probably since it's chemically processed and often with aluminum.
 

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I don't buy the iodized salt- I don't even buy the brand that makes the iodized version because I don't trust it to be truly natural. I buy RealSalt and I buy celtic sea salt (from whatever brand, or trader joe's own brand.) I use whatever I have on hand for ferments.<br><br>
If your ferment doesn't ferment, then try it again with different salt.
 
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