We recommend the use of primal salt or rock salt. This is the result of the drying out of the seas and is found in deep layers of rock. Since the oceans are becoming increasingly polluted and microplastics have been detected in many salts, rock salt is a good choice. It is important to make sure that neither iodine nor anti-caking agents or other additives have been added to the salt.
Articles in this section
- Are beets, sauerkraut and string beans suitable for histamine intolerance?
- What is brine and how do I make it?
- Can mould develop during the fermentation of vegetables/fruit?
- What can I produce with the Wild Ferments Set?
- My ferment is not bubbling
- How can I tell that my ferment is ready?
- What is the shelf life of my fermented vegetables?
- Which salt is suitable for fermentation?
- What is wild fermentation?
- How long does my purchased wild ferment from you survive after being opened?