Can I use Pink Himalayan salt in my fermented vegetables?

Pink Himalayan salt has an abundance of trace minerals including calcium, iodine, potassium, magnesium and iron. The problem is the iodine which in solution turns to iodide. This oxidation-reduction impacts proteins within the bacterial cell that are important for bacteria respiration and cell membrane structure, preventing the cell from making energy and maintaining its integrity.

In short, when you add salt with iodine, you start to kill off the bacteria you have added to your ferment.

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