What Salt to Use for Fermenting
Use pure salt without additives, sea salt, pickling salt or kosher salt. Avoid iodised salt and salts with anti-caking agents, which can inhibit the ferment or cloud the brine. A common ratio is about 2% salt by weight of vegetables.
Salt is not just seasoning in fermenting, it is what keeps spoilage organisms at bay while the good bacteria work. Which salt you use, and how much, genuinely affects the result.
Use pure salt
The best fermenting salts are pure, no additives:
| Salt | Good for fermenting? |
|---|---|
| Sea salt (pure) | Yes |
| Pickling / canning salt | Yes, made for it |
| Kosher salt (no additives) | Yes |
| Iodised table salt | Avoid, iodine can inhibit |
| Salt with anti-caking agents | Avoid, clouds brine |
How much
A dependable starting point is about 2% salt by weight of the vegetables. Weighing is more accurate than volume. Too little salt risks spoilage; too much slows the ferment.
Put it to use in sauerkraut and fermented pickles, and troubleshoot with moldy-ferment fixes.
Frequently asked questions
Can I use iodised table salt for fermenting?
Better not. Iodine can inhibit the good bacteria, and anti-caking agents can cloud the brine. Use pure salt like sea, pickling or kosher salt instead.
How much salt do I use for fermenting?
A common guide is about 2% of the vegetable weight, roughly 1 to 1.5 tablespoons per medium cabbage. Weighing is the most reliable method.