KCl and Morton Salt Subtitute

[jalmelb]

Hi Guys,

I’m about to brew my first batch of sake and have sourced all the ingredients bar one: Morton Salt Substitute. I plan to use distilled water, so I guess this is a necessary ingredient. Unfortunately you cannot buy it in Australia at all.

However I can get Potassium Chloride:

http://www.melbournefooddepot.com/buy/p ... -zip/KCLSM

The ingredients on the back of the salt substitute list more than just KCl though, so my question is do these other ingredients matter? Can I just use straight KCl?

Thanks!

[jimrmaine]

From a medical viewpoint, the KCl is the active ingredient in ‘Lite salt’. The rest are fillers and anti-caking agents.
Interesting that the recipe wants you to add potassium. I believe there’s a lot in malted grains.
edit- oops, sorry, I didn’t see that this was on the Sake part of the forum. Disregard the malted grains comment.

[dray]

Potassium Chloride is the nutrient sought after for in the morton salt substitute. The other items are just anti-cake/moisture stuff like what JimRMaine said. Just make sure it is food grade.

KCl along with the epsom salts make for micro-nutrients needed by the sake, as well as some enzymatic functions.

Its not absolutely needed, but best to have some.