Are you wondering if you can use less salt or salt in fermenting?
Are you wondering how much salt to use, what salt to use, how to store ferments, if fermenting is safe, or other fermenting questions? This video series will answer them!
The Lacto-Fermentation 101 Video series today covers…
Can I Use Less Salt or No Salt for Fermentation?
Some are on low-salt diets and wonder: Is it possible to ferment without salt? I don’t recommend it. The salt is key to creating an environment where the ferment is protected from spoiling.
You can use less salt (like reduce by 25% to 50%) but you must use a starter culture to ensure a successful ferment. I recommend: Homesteader Supply Veggie Starter Culture, Body Ecology Starter Culture, or Caldwell’s Starter Culture.
No matter what, choose your salt carefully. REAL, unrefined salt is a completely different food than the conventional table salt that causes lots of health problems for so many.
REAL salt is a whole food containing trace minerals and other substances our bodies need for optimum health. On the other hand, iodized table salt from the grocery store is regarded by our bodies as poison. Bottom line: Use unrefined, real salt for fermenting. I recommend Real Salt from Redmond or Himalayan pink salt, among others.
- Free Fermenting Formulas Cheat Sheet
- The Complete Idiot’s Guide to Fermenting Foods
- Subscribe to TCS on YouTube
- Lacto-Fermentation eBook
- Lacto-Fermentation eCourse at Traditional Cooking School
- Redmond Real Salt
- Himalayan Sea Salt
- Celtic Sea Salt
- Homesteader Supply Veggie Starter Culture
- Body Ecology Starter Culture
- Caldwell’s Starter Culture
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