Frequently Asked Questions
Iodine – Table salt is typically enriched with iodine, an attempt to reduce worldwide iodine deficiency which leads to thyroid issues. While iodine is important for animal and human health, it is deadly to the lacto-fermentation process, neutralizing the yeasts which play an important role in the fermenting process.
Recent discoveries by microbiologists reveal a very special partnership between lactic-acid bacteria and yeasts. If the yeasts are neutralized, the lactic-acid bacteria will not perform to their full capacity.
Anti-Caking Agents – Refined table salt also contains “anti-caking” agents – chemicals that are “drying”, inhibiting the salt from absorbing moisture which creates lumps. While anti-caking agents do keep refined, processed salts freely-flowing, they also turn the brine abnormally cloudy, as well as increasing the amount of white sediment.
Use unrefined high-quality salt that does NOT contain anti-caking additives.
Mineral Deficient – Table salt is heavily-processed, going through a number of cleaning stages that remove precious minerals, which are then sold to a wide-range of industries, ending up everywhere but in your food. And that’s a shame! Use unrefined sea salt for eating for all culinary uses including baking, cooking, fermenting, preserving and plain old everyday eating.
Anti-caking additives – Salt Institute
Did you know...
900 AD: Western Europe, late-comers to the many medicinal and culinary uses for dill, obtain theirs from Sumatra. Centuries before, Romans considered dill to be good luck, while ancient Greeks considered it to be a sign of wealth. The word “dill” is from the Norse “dilla” which means to “sooth or lull”.
You know you talk about fermenting too much when…
Your three-year-old is observed pushing his bath toys under the water while saying, “You must go under the brine to ferment. Then I will have sauerkraut toys.”
—- Holly G., Ohio