For a long time, these were the only salts in the cupboard and Morton Kosher was virtually the only one I ever used. Ever since the sauerkraut adventure
I've been second-guessing that decision. Many years ago I routinely bought Diamond Crystal Kosher from a butcher shop but don't get over that-a-way anymore and Kroger doesn't sell it. Both the salts pictured above contain anti-caking agents. I haven't seen explicit explanations for why it is so but most all the fermentation bloggers say that isn't a good thing.
Related issue: Many years ago in another forum
, I was involved in a discussion about "finishing salt," specifically fleur de sel. Today if you buy it in smallish quantities appropriate for an old man cooking for himself, it's going for about $40 per pound. Thought then and think now that's just out of the question as a matter of principle. But whilst thinking about salt, I've noticed Maldon Salt, Sea Salt Flakes. Still expensive mind you, but about a quarter of the fleur de sel price, and like those fancy salt guys said, "you don't use very much of it."
So I tossed some Diamond Crystal
and Maldon Flakes
in the Amazon cart and will pull the trigger tomorrow or so unless someone or something changes my mind.