Posted by Jade on 8th Mar 2017
Included in our Fermenting Starter Kit, Himalayan pink salt is ideal for fermenting. Full of natural vitamins and minerals, it both flavors your ferments and provides a whole host of benefits. Read on to learn more, or grab a kit and start fermenting!
All About Pink Himalayan Salt (Excerpt from Healthy and Natural World)
Himalayan salt is often marketed as coming from a non-polluted area deep in the Himalayas. The salt is actually harvested at the foot of the Himalayas, in a rock salt mine in Pakistan, which is considered to be the second largest mine in the world.
Himalayan salt, known as ‘white gold’ in its region of origin, contains 84 natural elements and minerals that are vital to our health, including magnesium, potassium, calcium, chloride, phosphorus and iron. The salt’s signature pink color is a result of a tiny amount of iron oxide (rust). Zinc, selenium, iodine and copper are also present in trace quantities.
Generally speaking, Himalayan salt is considered a healthy salt because no chemicals or additives are added to it, and it’s a naturally occurring substance.
Usually, this salt is sold as coarse grains, but you can also find it finely grained or as large blocks, which can be used as a unique way to serve your culinary specialties. No matter the form, the prized mineral benefits are always there.
More Facts about Himalayan Salt:
Why do we use salt for fermentation in the first place? (Source: Sandor Katz, Wild Fermentation)
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