Guest guest Posted February 21, 2003 Report Share Posted February 21, 2003 when you are doing lactofermented things do you need to be particular about what kind of salt you are using ie: sea salt, pickling salt, iodized salt etc) ?? I usually use celtic sea salt.. I think I remember reading somewhere once that you should not use salt with iodine in it as it will kill the bacteria does anyone know for sure some specifics on this? thanks jen " And we have made of ourselves living cesspools, and driven doctors to invent names for our diseases. " Plato Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.