at lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt when starting out is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>

<p><b>Anti-caking agents</b>. Anti-caking agents may cloud the brine.</p>

<p>The preferred salt type is ones with minerals present, like sea salt, or sel gris. It's possible to use fancier salts, like fleur de sel, sel gr