Fermentation Q&A

Question Search Results

You say iodine in salt is antimicrobial. Here in Brazil, ALL salt has added Iodine by law. How can I know if my sea salt(with iodine) is inhibiting fermentation? It looks and tastes, but I´ don't know if what i "think" OK is really OK

Don't worry too much about the iodine. Iodine in high concentrations will kill bacteria but a small amount in salt won't have a dramatic effect. I've eaten excellent sauerkraut made with iodized salts.