Yes.

The salt issue applies to fermented pickles. Even then, some salts like pure kosher salt can be substituted for canning and pickling salt but only if you weigh the salt and provide an equivalent amount.

Carol

Carol

are you saying Sea Salt is OK or not OK for fermenting?

I don't see why not, as long as you use an equivalent weight. Canning and Pickling salt is 220 grams or 7.75 oz. per cup, so you can use any unadulterated salt at that weight.

If the original recipe called for 1 1/2 cups of canning and pickling salt, you would use 330 grams of your salt by weight, regardless of how it measures in the cup.

The only quibble with that is some sea salts are higher in minerals of various sorts, so there may be some cloudiness or slight alteration in flavor. But personally I doubt it's that significant.

Again, to clarify for the original poster, we're discussing fermented pickles, but if you wanted to be precise with a refrigerator pickle and assure the correct degree of saltiness (per the recipe) you could do the same thing. Weigh a cup of your sea salt and see how close it comes to the weight I provided for canning and pickling salt and adjust accordingly.

Carol