Salt – the Worlds most popular seasoning can make a dish sing. The days when people shunned salt like the plague are thankfully over, but we still need to be vigilant. Not all salts are equal. Bog standard table salt is still the bad guy! It’s been chemically produced, bleached and is devoid of nutrients.
Natural Salt on the other hand is really good for us. Sean Salt, Celtic
salt or Himalayan crystal salt are all good salts. That has a place in healthy eating.
When it comes to FERMENTING it’s very important that you use the right kind os salt.
You should not use a salt with iodine as Iodine kills bacteria. Of course when we ferment we want the good bacteria to grow and flourish.
Salt is our friend when fermenting, because harmful bacteria can’t tolerate much salt but our helpful healthy bacteria can!
So the salt acts as bouncers keeping the riff raff out while our healthy bacteria get to work. The salt tolerating lactobacillus thrive and multiply.
When fermenting I like to use fine salt (sea salt or Himalayan salt) as it will be easier to work and you will quickly reach the salinity that is needed for your lactobacillus to thrive and keep the nasty bacteria at bay.
The salt does not preserve the vegetables, using more salt will not make it safer. Submerging the vegetables in the brine is what makes it safe. The salt just gives the friendly bacteria the upper hand.
When fermenting try to stick to 1.5% ratio of veg weight. But some recipes demand a much larger % of salt.