Is it true that you can’t salt cabbage with iodized salt?

Previously, our mothers and grandmothers confidently stated that it was impossible to salt cabbage with iodized salt. But why? Is it true that iodine can lead to deterioration of taste and even spoilage of the product? We will help you understand the issue in detail and prepare the most delicious sauerkraut.

How is iodized salt different from regular salt?

Regular salt is made up of two elements: sodium and chlorine (NaCl). Both play an important role when pickling cabbage. Sodium enhances fermentation processes and gives the product a salty taste. Chlorine prevents putrefactive bacteria from multiplying.

Iodized salt can be obtained in two ways:

by evaporating sea water. This method is rarely used, as it makes the product more expensive;
by enriching ordinary NaCl with iodine compounds - potassium iodate or potassium iodite.

In 2019, the Russian Ministry of Health developed a bill on the universal transition to iodized salt. The initiative was due to the fact that many residents of the country (especially in regions remote from the sea) are faced with iodine deficiency. And this microelement is involved in the formation of thyroid hormones, stimulates brain function, and supports reproductive function.

Many housewives are already thinking about how they will pickle cabbage in the new conditions. And someone bought a traditional product for future use.

Is it possible to salt cabbage with iodized salt?

There is no single answer to this question.Convincing arguments are made by both supporters and opponents of iodized NaCl.

Arguments against"

The main argument is the ability of iodine to oxidize and negatively affect the fermentation process. As a result, cabbage acquires the following properties:

specific taste;
excessive softness;
gray tint.

Iodine is a stronger antiseptic than chlorine. Due to its addition, less lactic acid bacteria are formed in the product. As a result, sauerkraut loses its pronounced sourness, can spoil early and even become moldy.

Arguments for"

As the famous proverb says, there are no friends according to taste. Some people prefer soft and not very sour sauerkraut.

Some housewives calmly use iodized salt, as they consider its effect on taste to be insignificant. The fact is that potassium iodide and potassium iodate are volatile substances. When stored in an airtight container, they evaporate after 9 months, and when left in the open air - after 3 months. In addition, manufacturers often violate technological conditions themselves, which leads to iodine volatilization.

Delicious sauerkraut recipe

Still, iodized NaCl has another drawback - it is often sold in the form of finely ground crystals. Usually bleaches and anti-caking agents are added there. These compounds are harmful to health and can give food a bitter taste. Therefore, it is not without reason that our grandmothers used rock table salt to pickle cabbage.

For homemade preparation, prepare the following ingredients:

white cabbage (preferably crispy and sweet) – 2 kg;
rock table salt - 4 tbsp. spoons;
sugar – 2 tbsp. spoons;
1 large carrot;
fresh cranberries – 150 g;
bay leaf - to taste.

Cooking process:

Shred the cabbage. If you want a crispy product, cut larger. And finely chopped leaves come out more sour.
Peel the carrots and grate on a coarse grater.
Mix vegetables with salt, sugar, knead thoroughly with your hands until juice appears.
Top with 1/3 of the cranberries and bay leaf. Repeat 3 such layers.
Cover the cabbage with plastic and press down with a weight. Keep in a dark place at room temperature. As soon as foam appears on top, make holes in the cabbage with thin sticks. The product will be ready in 5–7 days. Then it needs to be stored in the refrigerator.

Salt and pickling: FAQ

Question: What other types of salt besides iodized salt are not suitable for pickling vegetables?

Answer: You should not use an “Extra” or fluoridated product.

Question: Is it possible to ferment cabbage without salt at all?

Answer: Yes. You can use other products that have antiseptic properties without interfering with the fermentation process. These include apples, carrots, celery juice, peppercorns, dill and caraway seeds.

So, it is still undesirable to salt cabbage with iodized salt. You will not be able to check for sure whether the iodine compounds have evaporated from the product. If not, then the sauerkraut may indeed turn out tasteless or spoiled.