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The bacteria that cause spoilage can tolerate salt concentrations up to 7%, while the desired lactobacillus strains prefer a 2 to 3% range. Therefore the correct amount should be used. Above 7% the food would simply be preserved, without pickling. When it comes to pickling the purpose of the salt is to draw carbohydrates from the vegetables in order to ...


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Probably in the "too much quantity" category though the price is generally quite low (especially on a per pound or kilo basis), water softener salt can be a good source of clean salt if you avoid the versions with any additives. I discovered it when I needed to maintain a water softener for a while and then noticed that it was a lot cleaner, more available ...


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Any salt will work just fine, salt is salt. But salt that has had iodine added (table salt) can result in a brine with a cloudy texture. Some might consider this less aesthetically pleasing. Edit: Further research indicates that while iodine can cause some problems, other impurities can cause further problems: Salt for pickling: For pickling any ...



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