@kirstykaminski: EP 7/25 — Fermentation 101: What salt is best for fermenting? 🧂 Salt might seem like a small detail, but in fermentation, it changes everything. In fact, it is one of the most important ingredients in the entire process: ➡️ draws water out of vegetables through osmosis which creates the natural brine that surrounds your ferment & protects it from oxygen exposure ➡️ inhibits the growth of unwanted bacteria, while at the same time allowing beneficial lactic acid bacteria to thrive ➡️ helps maintain the integrity of plant cell walls, which is what keeps your vegetables crunchy Getting the ratio right is essential for a predictable and stable ferment. For most vegetable ferments, a reliable starting point is: ⚖️ 2-3% salt by weight Keep in mind that measuring by volume, like tablespoons, can be misleading because different salts have different densities and may throw off your ratio, that’s why I always recommend using a simple kitchen scale to measure in grams. While many salts will technically work, pure salt, without additives (including sea salt, kosher salt, himalayan pink salt or pickling salt) will work the best Go to my bio for the link to my in-depth Substack article with all my favorite salts linked 🫶🏼 #fermentation #guthealth #f101

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Sunday 08 March 2026 16:24:02 GMT