So I just finished making two jars of sauerkraut, which took me ages (it's my first batch). I'm really pleased with them and can't wait til they're ready to eat. BUT...
As I was literally putting the cabbage into the jars at the end of the process, my eyes rested on the back of the label of my sea salt container. I usually read the ingredients on everything, but this was 'pure' sea salt from a brand I trust and just assumed there'd be nothing else in it.
There is an anti-caking agent, sodium ferrocyanide. Looking it up on Wikipedia, it can break down to cyanide gas if in contact with an acid.
Sauerkraut seems pretty acidic to me... should I be concerned? Any thoughts would be most appreciated, as I've no idea if I'm worrying over nothing, or if I need to chuck my batch out and start over :(
asked bynemkistudio_TW (0)
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on February 14, 2015
at 11:22 PM
If it is a gas it will escape. I have made krauts with plenty of wrong salts, including Morton regular salt, with all sorts of anti-caking and I always got something edible. Even if it stays in the krauts, cyanide is very reactive and will form something else. Usually that ferrocyanide goes right into people's bloodstream, and nothing happens.