patoowardfan
Active member
I’ve been making kimchi for a while, and I swear it ferments differently based on whether I use coarse sea salt or regular table salt. It’s like the timing shifts, and sometimes the flavor is way tangier with one than the other. Is there something in the salt that’s affecting the fermentation process, or am I just imagining things? Would love to hear if anyone else has experienced this!
The type of salt you use can totally affect fermentation. Coarse sea salt has trace minerals and a different structure, which can slow things down a bit, while table salt, especially if it's iodized, might speed it up or even change the flavor. I’ve noticed similar shifts in my own ferments—it’s wild how a small change can make such a difference! 
Curious to hear what others have experienced too!
