I shared a recipe for fermented cinnamon apples back in April and it has become our most popular recipe on the website. This is wonderful, however, a lot of beginners are trying the recipe and I'm getting e-mails every day with questions. I'm happy to answer questions and I'm beyond excited that people are getting into fermenting foods, but it's clear to me that there is a need for more information and direction. I am passionate about this topic and I can't say I'm surprised that others are interested too! I've decided to share several blog posts about the fermentation process in order to better serve our readers. The plan is to put out more information so no one is waiting on me to respond to e-mails. Hopefully this series of blog posts will answer everyone's questions!
Why is using the right salt so important and which salt should I use?
The first topic I'll start with is using the correct salt. I'm starting here because this can make or break your recipe and will certainly change the outcome. The salt that you pick is important because it helps preserve the food, changes the flavor, and can add nutrients. You want to make sure that you're getting salt that hasn't been refined, stripped of minerals, and coated in anti-caking agents (basically avoid table salt). I have found that the coarseness of the salt doesn't make a huge difference. We grind the salt, but it's not super important that the salt is ground as small as possible.
We only use two types of salt for fermenting:
- Himalayan Salt- This is my favorite salt to use because the flavor is great and there are lots of minerals found in himalayan salt.
- Sea Salt- Celtic sea salt is our second choice for the same reason as using himalayan salt. Better quality, flavor, and minerals.
To sum it all up... Don't use refined/processed salt such as table salt. Do use mineral-packed sea salt or himalayan salt.