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Showerthought: I realized my sauerkraut was always too soft because I was using iodized salt from the kitchen cupboard.
A friend in Portland saw my setup and asked if I was using pickling salt, which doesn't have anti-caking agents that can mess with the culture, so have you guys found a good brand for consistent ferments?
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marywilson2mo ago
My last batch of kimchi turned out weird with table salt. Morton's pickling salt from the hardware store is what I use now. It's just salt, nothing extra.
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robin5912mo ago
Didn't I read that iodine itself can slow down the fermentation?
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morgan.rose1mo ago
My grandma always used Diamond Crystal kosher salt for her pickles. She said the iodine in table salt made them taste off.
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