Description
Unrefined, non-iodised salt is sea salt that has not been refined: it is simply dried and ground, so it keeps a rounder flavour and some of the minerals of the sea. Its colour is slightly grey or ivory and its crystals a little moist.
I prefer it above all for ferments such as kimchi, fermented radishes and carrots, cherry tomatoes and preserved lemons: iodised salt and anti-caking agents can disturb the work of the good bacteria. For ferments, always weigh the salt and work in percentages of the weight of water and vegetables.
Coarse salt is perfect for pasta water and focaccia, fine salt for seasoning.
I prefer it above all for ferments such as kimchi, fermented radishes and carrots, cherry tomatoes and preserved lemons: iodised salt and anti-caking agents can disturb the work of the good bacteria. For ferments, always weigh the salt and work in percentages of the weight of water and vegetables.
Coarse salt is perfect for pasta water and focaccia, fine salt for seasoning.
