Can anyone tell me what the difference is between Sea Salt (which I know is unrefined) and pickling salt? I just made my first batch of sauerkraut and used sea salt. Will I have an inferior/wasted batch of kraut? It has a few days to go before it's finished. Also, I tried the cultured cabbage juice recipe from the files and the taste and smell was a little repulsive. I do like sauerkraut so hope this works so I don't have to start over.
Marilyn S.
