Salt is more than a seasoning in fermentation—it’s a gatekeeper, protector, and key to unlocking flavours. At Ragi, we value the rich mineral content and quality of local salt which play a crucial role in creating our kimchi and Tibicos (water kefir). But why exactly is salt essential in the fermentation process? And how does it bring out the best in these unique, foods?
In this post, we’ll explore the magic of salt in fermentation, particularly with kimchi and Tibicos, dive into the science behind its effects, and share our experience using Swiss mountain salt.
Why Salt Matters in Fermentation
Salt isn’t just an ingredient in fermentation—it’s a key element that transforms raw ingredients into nutrient-dense foods. But how?
When added to vegetables or fruit, salt creates an environment where only beneficial bacteria, such as Lactobacillus, can thrive. This process, called lactic acid fermentation, preserves the food, enhances flavours, and unlocks the nutrients that make fermented foods so nutritious and good for gut health. In kimchi, salt draws out the water from cabbage and other vegetables, creating a brine that acts as a barrier against harmful bacteria and supports lactic acid production. For Tibicos, salt provides essential minerals to nourish kefir grains, promoting optimal growth and ensuring the fermentation goes smoothly.
The Science of Salt: How It Impacts Kimchi and Tibicos
In fermentation, salt acts as both a preservative and a catalyst, supporting the beneficial bacteria needed for a safe and successful fermentation. Let’s take a closer look at its role in two of our favourite products: kimchi and tibicos.
In Kimchi: Salt pulls out moisture from the vegetables, creating a brine that preserves texture and flavor while preventing spoilage. This salty environment prevents harmful bacteria from taking over and allows beneficial lactic acid bacteria to thrive. These bacteria transform the natural sugars in vegetables into lactic acid, which gives kimchi its signature tangy taste and ensures it’s packed with good bacteria.
In Tibicos (Water Kefir): Salt works differently in Tibicos but remains just as essential. Water kefir grains thrive in a mineral-rich environment, and a small amount of salt provides the essential minerals they need to grow and ferment properly. With too little salt, the kefir grains can struggle and produce a weaker ferment. A touch of salt enhances the flavour and keeps the kefir grains lively, leading to a refreshing, living drink that’s mild yet packed with health benefits.
How We Do It: Using Mountain Salt from Saline de Bex
At Ragi, we’re passionate about supporting local, natural ingredients, so we source our salt from the stunning Saline de Bex in Switzerland. This mineral-rich mountain salt adds a unique depth to our products and aligns with our commitment to quality and sustainability. Using salt from the Swiss mountains isn’t just about taste; it’s a tribute to tradition and a practice that’s truly close to home.
When we visited the mines, it was inspiring to witness how this salt is harvested, as well as the dedication to preserving the land. Working with such a quality salt reminds us of the importance of every ingredient in our products, each contributing to the final flavours and health benefits.
FAQ: Salt in Fermentation
Q: Can I use any type of salt for fermentation?
A: Not all salts are created equal. For best results, use a natural, mineral-rich salt, like unrefined sea salt or rock salt. Table salt often contains anti-caking agents and iodine, which can negatively impact fermentation.
Q: How much salt should I add?
A: It depends on the recipe and type of ferment. For kimchi, we typically use a 2-3% salt brine. In Tibicos, only a pinch of salt is needed to give kefir grains the minerals they need. When in doubt, start with a tested recipe.
Q: What happens if I don’t add enough salt?
A: Without enough salt, harmful bacteria can grow, leading to spoilage. Salt is essential for creating a safe environment and helping beneficial bacteria thrive.
If you’re interested in learning more or trying our fermented products, visit us in Lutry or check out our online store. And remember, if you’re ever curious about the role of salt—or any ingredient—in our products, feel free to reach out. At Ragi, we’re always happy to share our passion for fermentation.
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