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[The Salt] 3-Year-Aged Korean Sea Salt (Great for Kimchi)
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Premium-Grade Salt, Great for Kimchi
[The Salt] 3-Year-Aged Korean Sea Salt (Great for Kimchi)
Introducing a premium sea salt from Korea, a natural mineral-rich salt harvested off the pristine islands of Shinan County (ì ìê”°).
The Shinan shores are clean mudflats which receive continuous currents of fresh ocean air, abundant sunshine, and pristine seawater from the Pacific Ocean - all factors creating one of the best environments for sea salt production in all of Korea.
In fact, Shinan-gun's mudflats have earned the prestigious designation of a UNESCO Biosphere Reserve.
The uniqueness of Shinan sea salt lies in its low sodium chloride content, making it less salty than regular dining salt, and its elevated sulfuric acid ion content.
It also contains calcium, potassium, magnesium, and various healthy minerals.
Thatâs why Shinan salt is used by major Korean food conglomerates such as CJ, Daesang, and Nongshim to make their mass-market food products.
Did you know that this Shinan salt is aged (stored) for 3 years?
After harvesting, the salt is left to hung in a cool, dry area for 3 years. Over time, the salt crystals release residual moisture that contains bitter-tasting trace minerals.
When moisture dissipates, the bitter taste diminishes.
It takes a full three years to completely eliminate this bitterness, resulting in a better tasting salt.
Note: Many Koreans prefer Shinan Sea Salt when making Kimchi.
Unlike imported sea salt, which can cause Kimchi to ripen too quickly and taste overly sour, Shinan salt, with its lower sodium chloride content, helps to maintain the right level of sourness through a steady, slower fermentation pace.
Available in 500g and 1 kg bags.
If you enjoy making Kimchi, youâll need coarse salt when salting the cabbage.
Consider trying this Korean sea salt from Shinan to better preserve the flavor and taste of Kimchi through its different stages of fermentation.
Premium-Grade Salt, Great for Kimchi
[The Salt] 3-Year-Aged Korean Sea Salt (Great for Kimchi)
Introducing a premium sea salt from Korea, a natural mineral-rich salt harvested off the pristine islands of Shinan County (ì ìê”°).
The Shinan shores are clean mudflats which receive continuous currents of fresh ocean air, abundant sunshine, and pristine seawater from the Pacific Ocean - all factors creating one of the best environments for sea salt production in all of Korea.
In fact, Shinan-gun's mudflats have earned the prestigious designation of a UNESCO Biosphere Reserve.
The uniqueness of Shinan sea salt lies in its low sodium chloride content, making it less salty than regular dining salt, and its elevated sulfuric acid ion content.
It also contains calcium, potassium, magnesium, and various healthy minerals.
Thatâs why Shinan salt is used by major Korean food conglomerates such as CJ, Daesang, and Nongshim to make their mass-market food products.
Did you know that this Shinan salt is aged (stored) for 3 years?
After harvesting, the salt is left to hung in a cool, dry area for 3 years. Over time, the salt crystals release residual moisture that contains bitter-tasting trace minerals.
When moisture dissipates, the bitter taste diminishes.
It takes a full three years to completely eliminate this bitterness, resulting in a better tasting salt.
Note: Many Koreans prefer Shinan Sea Salt when making Kimchi.
Unlike imported sea salt, which can cause Kimchi to ripen too quickly and taste overly sour, Shinan salt, with its lower sodium chloride content, helps to maintain the right level of sourness through a steady, slower fermentation pace.
Available in 500g and 1 kg bags.
If you enjoy making Kimchi, youâll need coarse salt when salting the cabbage.
Consider trying this Korean sea salt from Shinan to better preserve the flavor and taste of Kimchi through its different stages of fermentation.
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$37.99
$11.40Description
Premium-Grade Salt, Great for Kimchi
[The Salt] 3-Year-Aged Korean Sea Salt (Great for Kimchi)
Introducing a premium sea salt from Korea, a natural mineral-rich salt harvested off the pristine islands of Shinan County (ì ìê”°).
The Shinan shores are clean mudflats which receive continuous currents of fresh ocean air, abundant sunshine, and pristine seawater from the Pacific Ocean - all factors creating one of the best environments for sea salt production in all of Korea.
In fact, Shinan-gun's mudflats have earned the prestigious designation of a UNESCO Biosphere Reserve.
The uniqueness of Shinan sea salt lies in its low sodium chloride content, making it less salty than regular dining salt, and its elevated sulfuric acid ion content.
It also contains calcium, potassium, magnesium, and various healthy minerals.
Thatâs why Shinan salt is used by major Korean food conglomerates such as CJ, Daesang, and Nongshim to make their mass-market food products.
Did you know that this Shinan salt is aged (stored) for 3 years?
After harvesting, the salt is left to hung in a cool, dry area for 3 years. Over time, the salt crystals release residual moisture that contains bitter-tasting trace minerals.
When moisture dissipates, the bitter taste diminishes.
It takes a full three years to completely eliminate this bitterness, resulting in a better tasting salt.
Note: Many Koreans prefer Shinan Sea Salt when making Kimchi.
Unlike imported sea salt, which can cause Kimchi to ripen too quickly and taste overly sour, Shinan salt, with its lower sodium chloride content, helps to maintain the right level of sourness through a steady, slower fermentation pace.
Available in 500g and 1 kg bags.
If you enjoy making Kimchi, youâll need coarse salt when salting the cabbage.
Consider trying this Korean sea salt from Shinan to better preserve the flavor and taste of Kimchi through its different stages of fermentation.
