Fermentation Support Forum

I have been reading recently about the health benefits of Himalayan Pink Salt, basically about its multitude of trace minerals, most of which are missing from other salts, especially table salt.

Has anyone tried making a brine out of the Pink salt and used it for fermenting? How did it turn out?

Please note that this is different from Instacure, a pink dyed salt used to cure meats for further processing.

I almost always ferment using Real Salt brand mineral-rich salt. It has a pink tint and is pretty similar to Pakistani/Himalayan pink salt. It works great!

They have an article comparing the two (a little -- I'd rather have more chemical analysis, but whatever) here: https://redmond.life/blogs/live-your-jo ... layan-salt

I'm sure whatever Himalayan salt you want to use will work just fine.

Good to know. Thanks.

FYI to anybody thinking of using Himalayan Pink salt in a brine, be aware that you will end up with a small amount of pinkish non-dissolvable matter in the bottom of the jar you made your brine in. I'm guessing that is the much touted mineral content of the salt. I went ahead and used the brine anyway, just tried not to get the mineral residue into my fermenting jar, but I probably won't use that salt for fermenting again. BTW. it is delicious to cook with.

Funny! I specifically make sure to get those minerals into my crocks. I hope that the acid that develops will help it to dissolve into the food and increase the breadth of nutrients present.