As the author of The Complete Idiot’s Guide to Fermenting Foods and through teaching Lacto-Fermentation at Traditional Cooking School, I’ve received lots of questions about fermenting over the years.
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.
Links Mentioned
- 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?
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I’m trying to make brine with Redman Sea Salt, but the dark granules will not dissolve for me. I poured boiling water in a sanitized quart mason jar and added 3T Redman Sea Salt and stirred a lot.
Hi, Christine. It’s common to get some sediment from the salt, but most of it dissolves and it’s a non-issue. 🙂 ~Makenzie, TCS Success Team