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 Kimchi, 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.
Chung-Jung-One The Jewel of Sinan Island Sea Salt is 100% Sin An sea salt from the West Sea tidal flats in Korea, one of the top 5 world tidal flats. (Sin-An is a town in Korea famous for sea salt production.)
1. It is Kosher certified salt.
2. It is carefully produced by a natural drying method in a clean ocean environment in Jeollanam-Do Sin-An.
3. The packaging has a zip lock making it easy to use and store.
Great for Kimchi, 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