Salts

Why Salt Matters in Fermentation

Salt is the most critical ingredient in fermentation—it creates an environment where beneficial bacteria thrive while harmful organisms cannot survive. And when I say harmful - we are usually referring to bacteria that are harmful to the ferment itself - not your body. Remember that we are able to eat the same vegetable raw, the bacteria sitting on that vegetable is not dangerous, right?  We rely on salt to kill the bacteria that would otherwise rot the vegetable were it left to do so.  Salt will kill those 'rotting' bacteria, and also shutting out oxygen will kill those that would also like to get in and compost that vegetable. 

In any case - we need salt and collecting different salts from all over the world has been an interest of mine since I was given some glorious tempura in Japan - with 6 different salts to dip it into. Before then I had no idea that different salts, with different flavours, textures and salinity was a thing. 

Australian salts bring unique advantages to fermentation. Our lake salts, harvested from ancient inland systems, contain beneficial minerals like magnesium and potassium that support bacterial health. Sea salts from pristine coastal waters provide clean, mineral-rich foundations for any ferment.

At The Fermentary, we select salts that are pure, additive-free, and mineral-rich. No iodine, no anti-caking agents—just the natural salts that traditional fermenters have relied on for centuries. Whether you're making your first batch of sauerkraut or refining recipes for commercial production, the quality of your salt directly impacts your results.

The right salt gives you control over fermentation speed, texture, flavour development, and food safety. It's not just seasoning—it's the foundation of fermentation success. But also - these salts are fun to have in your kitchen as a condiment or for your fermentation pursuits.