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I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt in the process. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the bacteria (and yeasts?) involved in lactofermentation, in the low quantities in which it's present in supermarket salt?

(Sorry for the significant title change - picking -> lactofermentation!)

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt in the process. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the bacteria (and yeasts?) involved in lactofermentation, in the low quantities in which it's present in supermarket salt?

(Sorry for the significant title change - picking -> lactofermentation!)

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt in the process. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the bacteria (and yeasts?) involved in lactofermentation, in the low quantities in which it's present in supermarket salt?

Apparently I'm clueless, I got even the process name wrong
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Bernd Jendrissek
Bernd Jendrissek
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Is iodised salt harmful to the picklinglactofermentation process?

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt to picklein the cabbagesprocess. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the yeasts and bacteria (and yeasts?) involved in picklinglactofermentation, in the low quantities in which it's present in supermarket salt?

(Sorry for the significant title change - picking -> lactofermentation!)

Is iodised salt harmful to the pickling process?

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt to pickle the cabbages. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the yeasts and bacteria involved in pickling, in the low quantities in which it's present in supermarket salt?

Is iodised salt harmful to the lactofermentation process?

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt in the process. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the bacteria (and yeasts?) involved in lactofermentation, in the low quantities in which it's present in supermarket salt?

(Sorry for the significant title change - picking -> lactofermentation!)

Source Link
Bernd Jendrissek
Bernd Jendrissek
  • 131
  • 4

Is iodised salt harmful to the pickling process?

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt to pickle the cabbages. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the yeasts and bacteria involved in pickling, in the low quantities in which it's present in supermarket salt?