Solar Salt

Both low tides and high tides of the West Sea of the Korean peninsula are extreme, where most of the salt in Korea comes from. Gentle waves of the sea creates a quality mud flat filled with minerals. The pH balance of most imported salt is about 4~6, while Korea’s Solar Salt’s pH level has a high alkali-ash value makes the Solar Salt the healthiest salt suitable for our bodies.

Korean Solar Salt oxidation reduction potential(ORP) measures at less than 100, and is the only salt that is negative(-). This low ORP measurement is only possible in areas with natural purifiers, and Korea’s Solar Salt is abundant with natural minerals (calcium, magnesium, potassium, etc.), compared with imported salt. It has been measured that magnesium is especially more abundant (about 10 times more) than in imported salt. *Oxidation reduction potential (ORP) refers to the tendency of a chemical species to acquire electrons and thereby be reduced.

As all traditional dishes from around the world is made with the salt produced in their own countries which make each dish authentic. Korea’s Traditional foods (Kimchi, Hot pepper or Soybean Paste, Picked Sea Food, etc.) are no exception to this and the authenticity and tradition is best reserved when the salt being used to make these delectable is Korea’s own Solar Salt. Kimchi is especially detailed in maintaining the tradition in food, where each process of seasoning to aging is all about fermentation. Kimchi tastes especially different when made with Cheonil Yeom or imported salt. When imported salt is used to make Kimchi, the fermentation of lactic acid is slower, while the acetic acid fermentation becomes faster, Thus, the aging is slow at the beginning, and fast towards the end of the Kimchi which reduces the entire life cycle of the pickled cabbages. Using Solar Salt keeps the Kimchi from going bad quickly, thus helps with the storage of the food for a longer amount of time.

First stage pickling of the cabbage in salt water is crucial, when making Kimchi to reduce the volume for efficient storing. When imported salt is used for the first stage pickling cabbage and radish, the ingredients will soften too quickly, This is due to the high salinity in imported salt compared to the Solar Salt. In addition, the abundance of natural minerals in the salt also prevents Kimchi ingredients to soften quickly, so the food can be stored and consumed more freshly.

Korea’s Solar Salt is excellent fo preventing mouth infections suh as periodontitis. It is frequently used as a gargle to kill germs in the mouth. Tests show imported salt does not kill germs causing periodontitis 100 percent, while the Solar Salt kills the germs completely. Korea’s Solar Salt proved have enzymes that slow down the development of periodontitis fully, and cure the infection for those already diagnosed. Meanwhile, imported salt has no such enzymes included.