Re: iodine preservative

Hi Ginagirl,

I just made my first batch of sauer kraut last weekend. I haven't tried it yet. I went along with the recipe that said canning salt (no iodinized salt) but I was thinking of trying it with iodinized salt to see if it will ferment anyway. Good information.

Also, I make my own yogurt. I did an experiment where I used my various concentrations of Iodine in the milk and sure enough I made the yogurt and it kept for a very long time!

I'm wondering if I were to put a drop or two in my milk carton if it would keep my milk a bit longer too.