sage_green•12d agoProlific Poster

A warning about using the wrong salt for sauerkraut

My friend, who's been fermenting for a decade, told me to only use pure sea salt or pickling salt. I didn't listen and used iodized table salt for a batch last month. After about five days, the cabbage never really got sour and developed a weird, almost chemical smell. I had to throw the whole two-quart jar out. He explained the iodine can mess with the good bacteria. Has anyone else had a batch fail specifically because of iodized salt?

3 comments

3 Comments

sandra_bennett5912d ago

Used to think it was all just salt and didn't matter much. Had a batch go totally wrong with that weird smell you described, and it was the only time I used iodized. My cousin who teaches food science finally sat me down and explained how the iodine basically fights the bacteria you're trying to grow. Now I only use the plain stuff, and my kraut turns out perfect every time. Really learned that lesson the hard way lol.

taylor.reese11d ago

Ever try that with pickles too?

mark_carr711d ago

Yeah, that iodine kills the good bacteria.