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This post may contain affiliate links which won’t change your price but will share some commission.If you’re new to fermentation, you may not realize how important choosing the right salt can be for your success. With so many different types of salt available, it can be overwhelming to know which one to choose. In this post, we’ll explore the various types of salt commonly used for fermentation and help you determine which one will give you the greatest success.
Today, I’m going to ensure that you are successful with fermentation and share with you what salt I’ve had the most consistent results with.
Over twenty-plus years of fermenting various vegetables, relishes, kimchi, and sauerkraut, I’ve tried just about every type of salt out there.
What is the best salt for fermentation?
I recommend Himalayan Pink Salt or Real Salt®, mineral-rich dry salts that have not been stripped of their naturally occurring minerals.
You can also ferment with refined salts that do not contain additives such as calcium silicate or potassium iodide. Check the label. It should only list “sodium chloride.”
Read further for additional details on the importance of salt for fermentation and why I use Himalayan Pink Salt.
Let’s dive in right now.
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Why Use Salt?
Salt is used to create the brine in which vegetables ferment.
For sauerkraut, salt pulls water out of the cabbage to create an environment where the good bacteria (mainly lactobacillus) can grow and proliferate, and the harmful bacteria can die off.
For brined vegetables (e.g., cucumber pickles), the water from inside the cucumber will flow out until the water inside and outside the cucumber are equally salty. As the cucumber loses the water inside it, it shrivels up and shrinks, becoming a pickle.
This is an essential job for our salt! Make it a good one.
Now, let’s learn what your salt choices are.
Three Categories of Salt
I’ve grouped salt choices into three categories:
- Processed salts (table salt, sea salt, iodized salt, kosher salt, and pickling salt), some of which don’t contain additives. Though not ideal, these salts generally work. If processed salts are all you have, use them until you’re able to upgrade to a mineral-rich dry salt.
- Mineral-rich dry salts (Himalayan Pink and Redmond Real Salt®) that contain naturally occurring minerals are good to switch to once you’re ready to spend the extra money for the extra minerals these salts contain. The best salt for fermentation is a mineral-rich dry salt.
- Mineral-rich wet salts (grey sea salt) contain naturally occurring minerals and a high moisture content that can affect salt concentration.
I no longer recommend this category of salts since they can contain microplastics, lead, and heavy metals due to the high levels of pollution in our waters today.
Processed Salts
When you think of salt, the white stuff in your shaker on the table comes to mind. You may know it as table salt, sea salt, kosher salt, or pickling salt.
However, few people realize that salt—like sugar, flour, and vegetable oils—is highly refined.
It is the product of an industrial process that uses chemicals and high temperatures to remove all the trace minerals naturally occurring in the sea or earth. The minerals are then sold to companies that make and sell dietary supplements.
These are the minerals that our bodies use to regulate blood pressure, nourish our adrenals, and keep us healthy, and that bacteria can use during fermentation.
This is my take, but there are other perspectives to muddy the waters, as one of my readers shared.
As a former farmer who has spent lots of time studing nutrition for cattle and other farm animals I learned a lot about what works and what is a waste of money. Mineral content in salt used for fermentation is going to be useless. We have to have the minerals in a chelated form in order for our bodies, and the bacteria in our digestive tracts, to utilize them.
Remember that we don’t “digest” and utilize the food we eat. We eat the food and the bacteria in our system “digests” the food and we absorb the bacteria. If you are wanting to receive the benefits of minerals in a raw form then the best application would be to put those minerals into the soil that the cabbage and carrots etc. are growing and the plants will chelate the minerals for us. We can then utilize those minerals when we eat the plants. Pure salt is the best thing to use for fermentation and curing.
—Dale
Table Salt or Iodized Salt—Do Not Use
These are salts that you can buy inexpensively from any grocery store.
They are refined salts that have had all their minerals stripped out during processing. They also contain additives such as calcium silicate to make them free-flowing and potassium iodide to compensate for iodine deficiencies. The Windsor brand of table salt is available here in Canada, and sugar is even listed on the label!
The problem with these additives is that they may inhibit the beneficial bacteria in your fermenting sauerkraut. Because of this, I do not recommend using table salt or iodized salt for fermentation.
Industrial Sea Salt—Check the Label
Most so-called sea salt is produced by industrial methods. It ends up being a highly refined salt that has had all its minerals stripped out during processing, just like table salt.
Even if it does not contain all of its minerals, as long as there are no additives listed on the label, it is OK to use for fermenting.
Kosher Salt—Not Recommended
This is also a popular salt found in most grocery stores.
Kosher salt is not “kosher” itself but is used to make kosher meats. It has a larger crystal than table salt.
I don’t recommend using it for fermentation because the larger crystals don’t dissolve as quickly as fine-grain salt. It can also contain anti-caking agents that you don’t want in your ferments.
Pickling Salt—Works Fine
Pickling salt does not contain anti-caking ingredients or additives like iodine.
Pickling salt is pure granulated salt (sodium chloride), whose granules are designed to dissolve quickly.
Mineral-Rich Dry Salts
Think of salt as any other food you would put on the table or in your ferments. An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals.
Mineral-rich dry salts are mined from ancient sea beds, Pakistan for the Himalayan Pink Salt and Utah for Real Salt®.
Himalayan Pink Salt—My Favorite
Himalayan Pink Salt is my favorite salt to ferment with.
Its purity and high mineral profile ensure a healthy fermentation environment. I especially like its color—a beautiful pink! Himalayan Pink Salt is mined from deep in the Himalayan Mountains.
This salt crystallized more than 200 million years ago and remains protected from modern-day pollution and impurities.
It contains more than 84 trace minerals and none of the additives or aluminum compounds in refined table salt.
I like to use unprocessed ingredients; thus, my preference for mineral salts or
unprocessed sea salts.
Lead in Himalayan pink salt?
However, some choose not to use salts mined from ancient sea beds (Himalayan pink salt and Real Salt®) due to trace amounts of lead in these subterranean salt mines and instead recommend sea salt.
I’m more disturbed by the microplastics in our sea waters and how varying moisture contents can affect sodium numbers.
This article sums up my viewpoint on why the benefits of Himalayan salt outweigh the negative factors.
- 100% CERTIFIED AND NATURAL: Does not contain any pieces of plastic like some of our…
- USED: Seasoning for grilled meats, fish, ribs, eggs, vegetables, soups, stews, pasta salads as…
- INGREDIENTS AND MINERALS: Himalayan pink salt ranges in color from sheer white to varying…
- Our Sherpa Pink Himalayan Salt is Kosher Certified, Non-GMO, and does not contain any MSG, Soy,…
- This Sherpa Himalayan pink salt is in our slightly larger than standard table salt Fine Grain.
- Our 100% pure Himalayan Pink Salt is the perfect addition to any meal! Sherpa Pink Himalayan…
Redmond Real Salt®—Also a Good One
Redmond Real Salt is commonly found in health food stores and even in many standard grocery stores.
Real Salt® comes from an ancient sea bed in Central Utah. It is completely natural sea salt—nothing added, nothing removed. That means you get more than 60 trace minerals in a delicious, healthy salt that is not chemically treated, bleached, or kiln-dried.
- FLAVOR – Real Salt is unlike any salt on earth. It’s subtly sweet, never bitter sea salt…
Mineral-Rich Wet Salts
Grey Sea Salt—No Longer Recommended
I used to ferment with grey sea salt because of its high mineral profile and availability at local health food stores.
The grey in this salt comes from the clay lining of the salt ponds where seawater is evaporated.
It is known for its high moisture content, extraordinary mineral content, and bonus nutrients not found in most sea salts. It is hand-harvested according to centuries-old Celtic methods and is often called Celtic Sea Salt.
It can contain lead and other heavy metals due to higher levels of pollution found in our waters today.
In addition, some claim that mold can form during the evaporation process, but it is not something you want to introduce into your ferment.
Summary of Salt Choices
The best salt for fermentation is an unprocessed salt, a salt that still has its complete natural profile of minerals.
The two salts I use for fermenting sauerkraut and various vegetables are Himalayan Pink salt or Real Salt®.
One of the nutritional benefits of fermentation is that it makes minerals bioavailable, resulting in more nutritious sauerkraut. So, the more minerals in the salt you use, the more minerals you’ll end up within your sauerkraut.
However, if the only salt you have in your home is refined, go ahead and use it.
There is the “ideal,” and then there is reality.
In fact, having had the opportunity to ferment vegetables with every possible kind of salt handed to me by workshop organizers, I have observed that lactic acid bacteria seem tolerant to a wide variety of salts, including iodized salt, and are not particularly picky.
Sandor Katz, The Art of Fermentation
Start with what you have, and then, over time, “level up” your salt choice.
How Much Salt for Fermentation?
See How Much Salt Should I Use in My Lacto-Fermented Sauerkraut? or follow my step-by-step recipe:
Frequently Asked Questions about Fermenting Salt
“Fine” grains of salt will dissolve more quickly than larger grains and give you the best results.
If your grocery store has bulk bins, check there. One reader told me she could find it in the bins at Sprout Market.
Health food stores will likely carry Himalayan pink salt, which can also be found online.
Yes, but you’ll want to take the extra step to grind it first. Large salt grains do not always dissolve entirely and result in uneven disbursement of the salt.
Yes, pickling salt works fine. Its grains dissolve quickly, and it contains no additives.
Some of the minerals in these salts don’t dissolve in water. Some look like grains of sand, and some look like grains of salt. People sometimes notice traces of red minerals left behind too.
Most of the granules that don’t dissolve are the trace mineral silica, an element that occurs naturally in healthy bones and joints.
The amount of salt you use impacts the rate of fermentation. Too much salt slows fermentation down; not enough salt will cause fermentation to progress too quickly.
When used in the right proportions, salt creates an environment that allows us to better control the growth of microorganisms and have a happier ferment.
No, most likely, everything will ferment just fine. There is the “ideal” for “stacking the deck in your favor,” and then there is what you have in your kitchen. Don’t let your options prevent you from getting started with fermentation.
Know Your Salts Infographic
Here is a beautiful infographic by the Real Salt® Company that nicely summarizes your salt choices.
FREE PDF Download
Use the button below to grab my handy Best Salt & How Much Salt PDF.
What Salt Will You Use for Making Sauerkraut?
Share in the Comments section what salt you have around the house that you will use for fermenting.
Last update on 2025-07-17 / Affiliate links / Images from Amazon Product Advertising API
I have been making fermented vegetables by using a bacterial “starter” (lactobacilli and others), and so I have not worried much about how much salt I use, although I did happen to use the Himalayan salt… at least I got THAT right… So far, over the last year or so I have consumed a couple of gallons of my ferments, and am still alive. Still, I am wondering if what I am doing is safe… what if the starter doesn’t take sufficiently ?… should I do the higher quantites of salt such as you recommend, just to be (more) sure ? Don’t wanna die of botulism… BTW, the way I do the starter is I put double the recommended quantity into a couple of liters of celery juice (home squeezed), along with a T or so of the himalayan salt, already dissolved in water, and then a T or so of honey, mix and let stand an hour or so at room temp (however long it takes me to grate all the veggies… usually a lot more than an hour). That then serves as my covering brine. (My veggies are predominantly cabbages, plus carrots, ginger, onion, pepper, radish, beet).
Hi Kingtoot,
Since you’ve been successfully making many batches of fermented vegetables, you must be doing more than getting just the salt right. What is not clear is whether you’re making “sauerkraut” which doesn’t usually need added brine or roughly cutting vegetables and pouring brine over.
Lactic acid bacteria consume the sugars in the vegetables to create lactic acid which preserves the ferment and kills harmful bacteria. This creates an acidic environment with a pH of 4.6 or lower to be considered safe. Testing with pH can be done, but if you’re following proven recipes all should be fine. Botulism doesn’t like a salty environment nor an acidic environment.
Salt ratios can vary creating anywhere from a 2% brine (which I use for my sauerkraut recipes) and up depending on what you’re fermenting.
I have no experience with celery juice, though I do add celery to my sauerkraut.
I don’t use starters. They add an extra item to buy and are not necessary for sauerkraut ferments. Starters add extra beneficial bacteria to stack the deck in your favor.
I’ve never used honey. You’d be adding other bacteria – if it’s raw – and adding more sugar for the bacteria to feed upon.
Happy Fermenting
Thanks Holly ! Well, I will say this, just for peace of mind, now that I have read your thing I will definitely do the salt in your recommended proportions, and then when I use up my starter, dunno, I might still be too chicken to fly without it, not sure. The honey I add actually isn’t raw, it’s costco honey, probably not the most ideal. The acidity thing confuses me a bit, because I must say, that while my ferments do have a zing to them, they don’t seem nearly as acidic as say vinegar, or a lemon. Should they seem more vinegary ? Maybe I should get some litmus strips. Or does the acidity change (reduce) during the ferment period ? I usually ferment mine about 8-14 days before putting in fridge. I remember storebought sauer kraut as being only mildly tart, certainly not as tart as ACV, eg… I mean, it is very hard for me to eat a mouthful of ACV without choking (air gets mixed in the bite or something, and I am a goner).
Try my recipe! http://www.makesauerkraut.com/how-to-make-sauerkraut/ No litmus strip hassles. It has worked for hundreds of people and I’ve made 100s of quarts of sauerkraut. It takes away all worries and then you’ll have a baseline to see what is “vinegary” or not for you. I find it to be pleasantly sour, but not overly so at all.
I don’t know what the pH is at the start of fermentation, but it’s 4.6 or lower at the end.
Good Luck!
I agree, you don’t need starters for fermenting. In fact, everything I’ve fermented has been done without any starter pack.
Now I haven’t done sauerkraut, since it’s not my particular cup of tea. But I have done pickles, and bell/hot peppers as far as veggies go.
I’ve also started fermenting some salsa, and boy oh boy, is it tasty. I tend to let it ferment a little bit longer to really get the probiotics going, but add a tiny bit of stevia to negate most of the sourness to make it more palatable when I scoop out a bowlful of it.
I also sterilize any jars I use by either putting them in a boiling pot of water for 10-20 minutes, or if they’re too big for a pot, fill it up with boiling water from a kettle, let sit for 10 minutes, dump the water out, then repeat.
Thanks for sharing your experience Jason. I have a few salsa and onion relish recipes that use whey. I’ll experiment without whey because I’ve never liked using the whey. My first bad experiences with sauerkraut used whey, definitely not necessary.
oh no, I was watching Maangchi, making kimchi and she said to use kosher salt, so I got a kilo of it. I keep getting confused between kimchi and sauerkraut methods.
Hello Johnny, No worries. Fermentation is somewhat forgiving. My guidelines are stack the deck in your favor and ensure repeatable success.
If you use the Kosher (as long as it has no additives), try mixing the salt in and leaving it sit for an hour and then seeing if you have any large grains of salt left. It should break down given some extra time.
Thanks Holly, I’m going to get some Himalayan Pink, before the new crock arrives.
This is what I’ve got, no additives and it says that it sticks to food, really well.
Hi Holly, how much less salt should I use, if using Himalayan Pink?
Hi Johnny, The numbers I give are for any of the fine grain salts, including Himalayan Pink.
Use 1 tablespoon for the 1 3/4 pounds or 3 tablespoons for 5 pounds. See: http://www.makesauerkraut.com/how-much-salt-use-to-make-sauerkraut/
Thanks Holly
Hi Holly,
Love your website and wished I had seen your website 2 weeks ago when I made my my first batch of saurkraut. I was told that I could use mason jars and put cheese cloth over the brine. However, I made a huge mistake by using Morton table salt. So far, it all looks like it did when I made it with few to no bubbles and smells about the same. I have tasted it and it’s like a very mild version almost like cold slaw. I bought some pickling salt. Can I salvage my batch by adding pickling salt now? Also, will my batch be safe to eat?
Life is full of lessons and fermenting is more forgiving than we all like to admit. Glad you’re enjoying the website.
Don’t waste your time trying to salvage the first batch. Leave it alone and see how it is in a week or two. Adding pickling salt will just give it a higher level of salt and slow fermentation down even more. It should be fine to eat.
Cheese cloth over brine. I made many a jars of sauerkraut without the lid. They turned out fine. But, once I learned that sauerkraut ferments best without air, I switched to using the lids and noticed an improvement in taste and texture. Live and learn. You have many good jars of kraut ahead of you!
Thanks Holly. Though it doesn’t have much kraut flavor, it is still pretty good. Next time I will put lids on and get some Hymalaian salt.
Hi Holly,
Thanks for the valued information. I have a query. I am not able to find the Himalayan Pink Salt in the market nearby, but I do have Black Salt (Indian). I have read it some where that Black Salt is made from Himalayan Pink Salt by adding some Indian spices. Can I use it to make Sauerkraut?
It would depend upon what all was added. Some places mention sulphur which might impact fermentation. In addition, the amount of spices added if it was a large percentage would cut down on the amount of sodium in the salt mixture.
I would do a one-jar test batch and see how it ferments. Maybe just cabbage and the salt so you can tell what flavor it imparts. Also, go a little heavy on the salt to compensate for the added spices, perhaps a rounded tablespoon.
If not, look for a plain white salt without additives. Let me know if you get some scrumptious sauerkraut with the black salt :-).
Thanks. I have found Himalayan pink salt. I do not want to take risk as
I am doing it for the first time. I am making it today and I will discuss it with you as the process begins. Thank u for being there. 🙂
I don’t like to rely on intuition alone when it comes to microbiology and bacteria we ingest in our foods which on one hand is good and the other hand can turn nasty in a moment .. so this was an excellent article based on experience which I will incorporate. Thanks for your experience. I will indeed be using pink salt.. it’s readily available to me so it’s a no brainer.
Thank you. Himalayan Pink salt has not failed me yet. Now that you have your key ingredient sourced, make sure to weigh your cabbage and vegetables and you’ll be successful, QUITE successful. Enjoy.
What do you think of Maldon Sea Salt Flakes? I want to maximize nutrients bc I don’t eat many veggies. Are Maldon Flakes comparable in terms of minerals, like Himalayan Pink Salt? I used it for my first attempt using your guide and it turned out tasty.
From what I could find, Maldon Sea Salt Flakes are 98% sodium chloride, similar to a sea salt. This makes it lower in minerals than Himalayan Pink. The mineral-rich salts (Himalayan, Real Salt) are 84% sodium chloride, with the remainder being minerals.
If using it, I would definitely weigh the salt vs. using a measuring spoon. Its large flakes would take up more space and measuring would not be as accurate.
But… that being said, you had great success with it. It is more expensive than HP or Real Salt. Just some thoughts to keep in mind when you reach for the salt for your next batch of sauerkraut.
WOW! This is the first time I really noticed the sodium chloride content for 2 salts on the same page OR actually paid it any attention. BUT In this case if BRINE is the amount of sodium chloride itself , a user of pink Himalayan salt shooting for a 5% brine would only wind up with a 4% brine as compared to the user of Maldon Sea salt flakes…… a 16% difference of brine strength probably would not effect a lot unless it was the “bottom” 16% needed to keep it from being attacked by a spoiling invasion of bad guys.
Yes Mike and Sheila, you bring up a good point that I’m now finding myself pondering. I don’t find a need to become more “accurate” because the Himalyan Pink at 2% has been working fine and probably results in a less “salty” taste than a pure sodium salt. However, it should be noted/discussed somewhere.
Right. Most people are sold on the himalayan salt. I have a tendency I am fighting to reduce my salt. My kraut comes out a little salty but to crisp! I want more of the store bought consistency 🙂
I would ferment for longer and at warmer temps to achieve – or try to – a softer kraut.
My Himalayan salt is large. Should I grind it down smaller or just buy it fine ground?
Grind down what you have until you’re able to buy the fine ground.
Or, if you want to use the large, be sure to weigh it, mix it in and wait until it completely dissolves – probably more of a hassle. http://www.makesauerkraut.com/salt-by-weight/
I have a grinder so I’ll use what I have for now and remember to buy fine ground next time 🙂 By the way, I’m a fellow Canuck that transplanted to California in 1992!
And, I’m a fellow California gal transplanted to British Columbia in 2007!
Funny! Well I got my new batch made up last night in my crock. It’s all submerged, weights and all under about 2″ of brine and I covered it with plastic, as you suggest. When I made sauerkraut in jars last year, I just covered them with cheesecloth and didn’t have any problems so I’m never sure on that.
I’m sure it will be just fine. There is an “ideal” and then we work with what we have. I don’t use an open crock. To keep as much air out as possible, you just want some type of “lid” and the plastic – over the rim, not on the brine – is the closest trick to keeping air out.
I like to use a gallon sized zip lock back filled about 1/3 full of water to add weight and also make a good seal around the top of the crock. Easy and it works great.
Good to hear of. I’ll add that suggestion to the post on fermenting in a crock.
Holly, I did use Kosher salt and there’s not that much brine, most is at the bottom. This was yesterday, Sunday. Should I throw it out and start over. One big cabbage made 4 quart jars. I didn’t put another jar in to pack the cabbage, but I packed it super tight. Will it make a difference not having a jar in the quart jar? Thanks.
Should I add water to cover the cabbage?
Massage the cabbage for a bit to get the cabbage to release more moisture. Add brine if necessary (2 cups water – 1 tablespoon salt). The cabbage mixture will expand on it’s own during the first few days and most likely push up out of the brine, hence the need for a weight. Ideas here: http://www.makesauerkraut.com/fermentation-weights/
Why do you recommend against Kosher salt?
I’ve used it many times for fermenting, without any problems .
I weigh my salt using a gram scale for simpler calculations.
I don’t understand your issue of the large grain size.
For kraut, after mixing with the cut cabbage and waiting half an hour, pound it with the end of a cylindrical wooden rolling pin until it bleeds the brine.
Then squeeze each handful of kraft leaving the brine at the bottom of the bowl of kraut.
Pack into the jar(s) pounding it down with the rolling pin after every several handfuls.
When completed packing to the headspace, pour some of the accumulated brine into the jars, press down with the rolling pin to get some of the air bubbles out.
Pour remaining brine into the jars after putting in a reserved cabbage leaf.
Put on a weight and cover.
For fermentating brined vegetables I weigh both the water and the salt.
When mixing, just make sure the salt is completely dissolved, OR rinse the salt out of the bottom of the mixing vessel.
I weigh the salt and water before starting to pack the vegetables to give the salt time to dissolve completely, stirring it while packing.
How is Kosher salt grain size a problem if it dissolves?
It is also available and inexpensive.
Thanks for your question. As long as it has no anti-caking agents in it, you’re fine. Not everyone weighs their salt – glad to hear you do – so I try to make first time experiences as simple as possible. The grain size is a issue if you don’t weigh your salt. One tablespoon of a fine grain is very different than 1 tablespoon of the large Kosher salt grains.
I don’t do much, if any at all of the pounding – just a bit of light massaging – so the salt doesn’t always dissolve in time. Sounds like you have a system that works, so continue to ferment in that way.
Great system on brined vegetables. Yes, now that I have a good digital scale, weighing the water and salt makes it so easy. I’m playing around with using a very fine grain salt, packing vegetables into the jar, taring, pouring in the water, adding the 2% salt and then turning the jar upside down and back up and few times the first day to get it to dissolve. No mixing of brine, no leftover brine. We’ll see.
I always weigh both water and salt on the gram scale.
1kg water = 1000g = 1liter.
To get 2.5% salt solution, multiply the number of grams of water by 0.025.
For 2% multiply by 0.02.
For 3.5% multiply by 0.35, etc.
Easy Pickle.
Perhaps you might share this with your readers.
I think I have this in my pickle post. I’ll add it there and to my carrot post if not. Happy Pickling!
HI. I used pink himalayan salt but it actually has iodine added. I have 2
batches of this in the works and after 15 days, the first one has no
bubbles…should I let it stand another week or so to see if it ferments
or just start over? Is there a chance? Thanks.
You may have missed seeing the bubbles. They tend to happen in the first 3-5 days. I would give it a smell and taste. Sour? Tangy? Almost vinegar like? If you have that, then it has fermented and you can decide how much longer to let it ferment. If it tasted liked salted cabbage, then fermentation hasn’t happened.
Thank you. It definitely has a sour/vinegary smell….not totally pleasant but looking forward to trying it! Thanks again!
What is the easiest way to ferment cabbage
In a simple batch of sauerkraut. Follow my recipe and use just cabbage. Enjoy! http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
What happens if you add canning salt and garlic salt 3 to 1 when you fermenting your saurkruat
I have not tried this idea. You’ll want to be able to know how much total salt you’re using and make sure there are no nasties in the garlic salt that might interfere with the fermentation process.
At 70 degrees, approximately how long will it take to ferment 25 pounds of kraut in my Red Wing crock? I want it more on the soft side rather than crisp or crunchy side?
I would check on it at the 3-week mark and then decide. Since you want it soft, you can probably go a few weeks more after that. Since you are fermenting in an open crock, be sure to check it every few days for mold and clean any growth up as necessary. Enjoy!
Thank you for the reply. It’s been in the crock 2 weeks now and I’ve been checking it every other day and so far no mold or anything weird. The brine is about 1/2 inch above the kraut so no air can get to it. I do have the crock covered as well so nothing can get in it. It smells good and I think it will turn out fine. Thanks for giving me a time frame. I’ll try it in a week like you said but will take your advice and probably let it go about 5 weeks or so.
whether we can use lemon salt instead of kosher salt for the preparation of sauerkraut
Look at the ingredients. If there is any “non-food” items on the list, I wouldn’t. You can add lemon zest – and lemon juice – to a ferment if you’re looking for that lemony flavor.
Had great success w non-iodized sea salt. Had six jars in a row fail with Himalayan, same quantities per lb of cabbage. Can only point to the salt as all procedures, cleanliness and quantities were similar. Would appreciate feedback.
That’s a strange one. My only guess would be the quality of the Himalayan Pink, but that’s a long stretch. It would have to be a cheap, knock-off one and I doubt that. When you say they failed, what went wrong? Was the weather/ambient room temperature different?
Hi, thanks for writing back. What I can say is that all procedures were the same for this year’s crop of cabbage: sterilized all utensils that would come into contact w hands, sterilized hands, prepared the kraut just as before. We had six successful jars in a row, then did the next batch of Dutch Flathead with Himalayan because we had run out of non iodized sea salt. All of them developed the white mold after several days. We are doing a new batch of Dutch Flathead (five jars) and it seems to be coming along nicely. Again, same procedures, but this time using non-iodized sea salt. The salt is the only variable I can think of at the moment. Unless this new batch goes the same way–which I suppose would point to the Flathead cabbage? Now that would be strange.
Sterilization is not necessary and could be doing more harm than good. Just a light soapy wash and a good rinse is enough. You want the bacteria from in your environment and one your hands. 🙂
Is it white mold or Kahm yeast, which can be powdery or a bit cream it mixed with the brine? If your fermenting at warmer temps, you can end up with some Kahm yeast. ??????
I’m 52 and since I can remember my folks always used just plain old Morton’s table salt. Their Sauerkraut always turned out great. I’ve made Sauerkraut with the same brand salt and never had a bad batch. So I don’t know why Holly on her website says don’t use just regular table salt or Iodized salt. I’ve made Sauerkraut in quart jars before also with table salts and it turns out just as good.
Just started a 50lb. batch of Sauerkraut last night using Pink Himalayan Salt(fine course) based off Holly’s best Salt to use recommendation’s and I hope it turn’s out as good as our families old way of making it. Just have to see if I can find recommendation’s how long the fermentation will take at 70 degree room temperature.
Thank you for chiming in and I’m glad to hear of you success. I make my recommendation to “stack the fermentation deck”‘ in your favor and prefer the Himalayan pink also because it is less processed. But, Sandor Katz, the “Johnny Appleseed” of fermentation has had success with any salt given to him during workshops he’s done around the world.
Fermentation length at 70F? I would check it around the 3 week mark to evaluate its taste and texture at the time.
I switched to Himalayan Pink Salt, or Blue Salt (more expensive than Pink) years ago. I buy it bulk on Ebay. It all comes from the same mine in Pakistan, so why pay more for the same product. I use it with excellent results in all my canning.
i am only an occasional fermenter of sauerkraut and kimchi, usually one cabbage at a time.
i find NOTHING objectionable using the kosher sea salt [usually morton’s, used to be dave’s] we use in general cooking. i try to keep the salt <1.5%, @1.25%.
never had a bad batch either, in some 10 or so years [started when i retired]. i used to buy bubbies, which was good. mine is MUCH better.
my favorite use of sauerkraut: in borsch, red, white, or green. i sneak it into my own bowl of many soups and stews, sometimes on salads.
Excellent! Most kosher salts don’t have additives that I would be concerned about. Yes, not only is yours better than Bubbies, but it’s full of good bacterial Bubbies receives a quick heat treatment when bottling. Enjoy that sauerkraut!
What about Himalayan black salt?
I’ve never used it, but I’ve heard of others who have done so successfully.
I am a Redmond Sea Salt fanatic … up until NOW! It’s the only salt that I have been buying for several years. But lately, I have noticed a moldy taste on some of my foods … it is that SALT! Now I don’t know WHAT I’m going to do! I have SEVERAL bags of it in my pantry! UGH! Any suggestions? I had NO idea that mold could get into SALT but I just read an article from Cornell University that it CAN!
Oh, sorry to hear that. Maybe switch to Himalayan pink salt for a few batches is isolate the issue. It is also a salt mined from deep sea beds. See if that stops the mold issue and then go back to the Redmond. Are you fermenting in warmer weather than usual? That could be a part of it.
If you want, feel free to post a link to the article from Cornell. I’ve haven’t hear of the mold issue from salt.
I found the study. It says that the only mined salt they tested was Himalayan, and it only had one spore so they posit it was added during packaging. The other salts were from salterns so were evaporated sea water, not eons old salt deposits like in Utah.
As for food spoilage, it seems to be primarily a concern in low moisture curing environments such as sausage.
https://www.science direct.com/science/article/pii/S0740002017303106
Thank you for all the information about sauerkraut. I’m going to try a bag from Whole Foods (never had it before) slowly, as you recommended, to help with gut health. Crossing fingers!
Thanks for the link. Currently, broken, but will check back later. My issue with moisture in salts is that the sodium concentration tends to be lower/inconsistent and it’s the lower concentration of salt that results in mold spores growing. Enjoy your first sauerkraut. It’s great that you’re trying it.
Your two first paragraphs are very contradictive. You say start with any salt you have at home so long as it says “salt” and then don’t use salt with anti caking agents or iodised, which is basically the salte everyone has at home.
¯\_(ツ)_/¯
Great information! I use Himalayan pink salt and find that my sauerkraut is perfect using 2% and fermenting for 6 weeks in a crock with a water seal. My preference is large batches (10 liter or 20 liter) and find that larger batches yield much better flavor than fermenting small batches in jars.
PERFECT! Couldn’t have said it better. Yes, incredible flavor in large batches, for sure.