fermenting iodized salt did I ruined my ferment?

Damn! · Oct 29, 2014

Hi, I decided to try a ferment with orange habanero, I use a 6% salt brine but I made the mistake of using the salt I have on hand, iodized table salt. Did I ruined my ferment? Did their any chance the LB can live? I try to have a wild ferment.

hot stuff · Oct 29, 2014

No, it will be fine.

Damn! · Oct 29, 2014

hot stuff said:
No, it will be fine.

Ok great! Thanks to reassure me.

I put 2kg of shred orange habanero in a 4 litter pail with around 2 litter water and 300g of salt. I put one table spoon of yogourt whey and I let it open for a day. Tomorrow I will put the lid loosely and let it like this for a couple mount. Did I'm doing right, read a lot on the forum but I'm still a little confuse.
I will had some cabbage leaves on top too.

hot stuff · Oct 29, 2014

But generally canning salt is recommended because it lacks the anti-caking agent in it which can be seen on the bottom sometimes when using table salt.

Pepper Ridge Farm · Oct 29, 2014

I was always told to use kosher salt, let us know how it comes out. Also, did you mix some salt in with the peppers or only in the brine like it sounds? My crock is large enough that I only salt the peppers and use very little brine just to cover the weights. Sounds complicated but is really very easy, good luck!

hot stuff · Oct 30, 2014

Any salt which doesn't have caking agents is better (visually speaking). Fermenting wise it doesn't matter.

Damn! · Oct 30, 2014

It start making small bubbles today! I will read the PH in a couple days and see if Im good!

hot stuff · Oct 30, 2014

No. leave it alone for a month. you don't want to let air get in there.

Damn! · Oct 30, 2014

Ok I will, thanks!

oldsalty · Oct 31, 2014

Pickling salt is available at most grocery stores.

works great.

Big Al · Nov 2, 2014

Yeah you'll be fine. You don't have to pH test it either. Just let the magic happen. I learned how to do it by making plenty of mistakes and throwing out some batches. Here's an article about the appearance of your fermented veggies. We live in the same area and I trust her info on this stuff.

http://phickle.com/index.php/whats-that-white-stuff-in-my-ferment/

Proceed with confidence.

Damn! · Nov 3, 2014

My ferment is definitely alive, I have to let it fart almost once a day because I dont have a air lock and the lid is all dom ed!

SmokenFire · Nov 3, 2014

excellent! I too fudged up an early ferment with iodized salt and the only issue that came of it was a bit of discoloring - more brownish than red after the processing. Tasted great and no other issues. would love to see the finished product, so be sure to update this thread!

Damn! · Nov 4, 2014

This is how it look like today. Its a small part of my batch, I put the rest on a large pail. No air lock or nothing fancy, its just to make a try, I don't plan to use it, I just have to try and make mistake because just read is not enough for me I'm more practical than theoretical. But now Im so surprise how its easy that I will look for good equipment do do big batch. Anybody have suggestion for something around 10 gallons batch?
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