Category: Fermenting

Best Salt for Fermenting

When you’re ready to begin your fermenting journey for better gut health and healthier living, you need to use a good salt, one filled with natural minerals that our bodies crave.

Redmond Real Salt doesn’t have to travel thousands of miles from overseas. It comes from the mountains of Utah, closer to home is most of the time the healthier choice.

I’ve used Himalayan Pink Salt when I first began fermenting veggies, which works still better than the typical stripped table salt, but it does have to travel quite a distance to reach us here in America. My top choice is Redmond Real Salt.

Fermenting for Beginners

Fermenting your produce, either from your own garden or your local farmers market, is a fantastic way to promote healthy gut for you and your family. Not to mention, a wonderful way to set back some food for your future, typically 6-12 months shelf stable if prepared and stored properly.

Mason Tops has a wonderful system for fermenting your veggies an easy way. Chop in cabbage, carrots, celery, onions, garlic, whatever your heart desires. Cut your veggies in edible sized chunks, mash in a non-reactive bowl with their masher until juices start to run. When mashing, you’re breaking the cell wall and allowing your veggie’s natural waters to be released.

Fill quart or half gallon glass Mason or Ball canning jars with your veggies and their juices, leaving about and inch and a half head space at the top…