SALT.
TYPES & USES
BOILED SALT
It refers to salt made by boiling seawater.
This salt is produced using traditional Korean salt manufacturing methods.
After concentrating seawater in a tide pool, transfer it to a pot on land and boil it over gentle heat for about 10 hours to obtain salt crystals.
Since foam is continuously skimmed off and impurities are removed during boiling, there is no bitter or astringent taste, and the taste is mild due to fine particles and low salt content.
Its mineral content is also higher than that of sea salt, so it has been recognized as the highest quality salt since ancient times.
However, because the manufacturing process is difficult and requires a lot of labor, only small quantities are currently produced in some regions, such as Taean, South Chungcheong Province.
SEA SALT
Salt obtained by evaporating sea water with sunlight and wind. Overseas, a method of simply evaporating seawater is used, but in Korea, where it rains a lot, sea salt is produced by moving seawater to primary evaporation ponds, secondary evaporation ponds, crystallization ponds, etc. and concentrating it.
The production season is from early March to the end of October, and the highest quality salt is produced from late May to early June, when the highest daytime temperature is 24 to 27 degrees and the wind blows from the west.
A medium-sized salt, not too large, is best.
Depending on the flooring material of the salt farm, it is divided into 'floor salt', which is laid with black vinyl flooring, and 'soil salt', which uses the tidal flat floor as is.
ROCK SALT
Of the approximately 206 million tons of salt produced annually worldwide, approximately 60% is rock salt.
What was once the sea became land due to tectonic shifts, and the water evaporated and only the salt remained and solidified.
In the case of salt buried deep in the ground, a hole is drilled, water is poured in, and when the salt dissolves, it is dug out.
It contains almost no minerals, with sodium chloride accounting for over 98%.
This is because while the salt hardens over a long period of time, the mineral components are washed away and only sodium chloride crystals remain.
The main producing areas are the southeastern Russian Federation, Darkse, France, Punjab, India, Ontario, Canada, the western United States and central New York.
FLOWER SALT
This salt is made by dissolving sea salt or rock salt in purified water or seawater, filtering out impurities, and then heating to crystallize.
It is called flower salt because the salt particles are small and white and resemble snowflakes.
It has less mineral content than sea salt, but also has fewer impurities.
The main ingredient of flower salt produced is mainly sea salt from Australia or Mexico.
PROCESSED SALT
This is salt processed by mixing various salts such as sea salt, refined salt, refined salt, and roasted salt with other food additives.
These include flavored salt with added monosodium glutamate (MSG) to improve taste, low-sodium salt to lower sodium content to improve blood pressure, and salt with chitosan and iodine.
In addition, various salts containing ingredients such as green tea, herbs, glasswort, and garlic are also being released.