Salt is necessary for the lacto-fermentation of vegetables; however, not all salts are suitable for fermentation. Sea salt is produced from the evaporation of seawater rather than by being extracted from sedimentary deposits. This type of salt is ideal for vegetable ferments as it is one of the purest forms of salt and does not have added iodine or anti-caking agents, which can be detrimental to fermentation cultures. Since less processing is required for this type of salt, sea salt has more healthful minerals than traditional table salt.
