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…
What Kind of Salt Should I Use for Fermentation?
The salt is key to creating an environment where the ferment is protected from spoiling. However, 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
What kind of salt do you prefer to use for fermentation?
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
Ditch the Standard American Diet, get healthier & happier, and save money on groceries...
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).