Salt

In the fermentation of veggies, salt is used to create the brine in which the vegetable mixture ferments. Salt pulls water out of the veggies to create an environment where the good bacteria (mainly lactobacillus) can grow and proliferate and the bad can bacteria die off.

This is an important job for the salt! Since many vegetable fermentation recipes are made with just veggies and salt, you want to make sure the salt is able to do its job. Ideally, you want to make it a good one.

Read this excellent guide to choosing salt for making sauerkraut (fermented cabbage) which applies to all fermented veggies.
Himalayan Rock Salt is definitely the winner!

TABLE SALT HIMALAYAN ROCK SALT
Heavily processes to eliminate minerals and usually contains an additive to prevent clumping Hand extracted in the Himalayan Mountains. Dynamite use is forbidden
Too much salt may increase your blood pressure Naturally rich in 80+ minerals and elements which can:
High salt intake has been linked to osteoporosis
  • Creates and electrolyte balance
  • Regulate water content
  • Balance PH (alkaline / acidity) and help reduce acid reflux
  • Prevent muscle cramping
  • Aid in proper metabolism functioning
  • Strengthen bones
  • Lower blood pressure
  • Help intestines absorb nutrients
  • Prevents goiters
  • Improve circulation
  • Dissolve and eliminate sediment to remove toxins
  • May support libido, reduce signs of ageing and detoxify the body from heave metals
Excessive salt intake has been linked to stomach cancer
May contain additives (used to prevent clumping)
Iodine is artificially added
Some salts are extracted through use of dynamite