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...
Hops and honey was originally used in the making of mead (or, Sima which is the Finnish version), a lightly-fermented, slightly-alcoholic season beverage. As honey became more expensive, white and brown sugars were substituted. Using hops and honey is worth every effort, creating a taste of tradition.
—Traditional Fermented Honey Mead
By the way, the sauerkraut ferm juice is magnificent. You are a rock star!!!!!
—Chuck P, Florida