Question about using a different salt for my kimchi

I tried using Himalayan pink salt for a batch last month instead of my usual sea salt. It fermented way slower and tasted a bit flat, which I think is because it has trace minerals that mess with the process. Has anyone else had this happen with a specific salt type?

3 comments

3 Comments

ryanh912mo ago

Pink salt is a pain for kimchi, stick with plain sea salt. The extra minerals just get in the way of the good bacteria.

oscar3282mo ago

Wait, you used pink salt?

gibson.robert2mo ago

Yeah, the mineral thing makes total sense. I'm curious, @oscar328, did you use fine grain or the big chunky pink salt? The chunkier stuff doesn't dissolve as well and might not pull enough water out of the cabbage to get things going fast. That could explain the slow ferment and weak flavor right there.