Pickling Salt

What Makes Pickling Salt Special

Pickling salt is the purest form of sodium chloride available to consumers. It contains no iodine, no anti-caking agents, and no trace minerals. The ultra-fine grain size ensures rapid, complete dissolution in water. This purity is critical for food preservation because additives in other salts can cause undesirable effects: iodine darkens vegetables, anti-caking agents cause cloudy brine, and trace minerals can affect fermentation. For anyone doing home canning, fermenting, or pickling, this is the salt to use.

Pickling Salt in Fermentation

For lacto-fermentation of vegetables like sauerkraut, kimchi, and traditional dill pickles, pickling salt is the safest choice. The absence of iodine is particularly important because iodine can inhibit the beneficial lactobacillus bacteria that drive fermentation. A standard fermentation brine uses 3-5% salt by weight. For sauerkraut, the traditional ratio is 2 teaspoons of pickling salt per pound of shredded cabbage. The salt draws out moisture through osmosis, creating a natural brine that supports beneficial bacteria while inhibiting harmful organisms.

Mineral Profile

Best Uses for Pickling Salt

Quick Facts