 iodine or anti-caking agents, see why below.</p>

<p><b>Iodine</b>. Iodine is added ot salt to prevent deficiencies. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears th