Natural Premium Sea Salt for Kim Chi Brining 1kg/2.2lbZoom

Natural Premium Sea Salt for Kim Chi Brining 1kg/2.2lb

Natural Premium Sea Salt for Kim Chi Brining 1kg/2.2lb
Item# FA-kim02
$24.95
Availability: Usually ships in 2-3 business days
Koreans use many different types of salt in cooking. Two main categories of salt used are coarse sea salt and refined salt. Refined salt is similar to table salt in North America and usually it's used for seasoning dishes. Coarse sea salt is used in fermenting and brining, and sometimes to season clear soups, some vegetable side dishes, grilled fish and meat. Many essential Korean dishes involve brining, salting or fermenting, and good sea salt is key in the process. For example, when making Kim chi, coarse salt is used to salt nappa cabbages because it melts slower than the refined salt, so the saltiness is absorbed gradually. Also, the higher content of minerals and water in sea salt speeds up osmosis, allowing a faster and more effective salting/brining process. It creates an optimal texture in kimchi (or right crispiness). Korean sea salt is famous for high content of minerals and supreme taste without bitterness. For this reason, Koreans use Korean produced sea salt even though it is more expensive.

A sea salt from the West Sea tidal flats in Korea, one of the top 5 world tidal flats. 1. It is Kosher certified salt. 2. It is carefully produced by a natural drying method in a clean ocean environment. 3. The packaging has a zip lock making it easy to use and store.

- Great for Kim chi, soup, side dishes and grilling - 100% sea salt from the West Sea tidal flats in Korea, one of the top 5 world tidal flats and biosphere reserves designated by UNESCO's Man and Biosphere' program - High mineral content due to natural drying method - Kosher certified salt - Convenient zip packaging

1 kg/2.2 lbs

My favorite salt for veggie and Kim chi ferments! 5.0 out of 5 stars - L. Patterson

My favorite for making home fermented sauerkraut. Takes a moment due to grit size but dissolves nicely in water for making brine, and works great along with my wooden sauerkraut hammer to bring out juices from shredded cabbage.
Scroll to top