Re: No SSKI in this recipe...??

>>Is Redmonds Real Salt, or Himalayan or Celtic sea salt ok

NO, as close to pure sodium chloride as possible.

Mostly found in Canning\Pickling salts since impurities would interfere with natural fermentation and the larger pieces do not require a flow agent.

Muscle testing has found those Canning\Pickling salts made from underground salt deposits best.

In Canada this one tested well: http://www.windsorsalt.com/food_salts/coarse_salts.html.htm


Someone from the US muscle tested this ( http://store.mrswagesstore.com/mrswagcanpic.html
) as slightly better than Morton: http://www.mortonsalt.com/for-your-home/culinary-salts/food-salts/31/morton-c...

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