* Date : 2015-04-06
About 88 percent of Korean sea salt is produced in Sinan-gun, South Jeolla Province. Among the islets is Jeungdo, which has been designated a "slow city" for its pristine nature and well-preserved ecosystem. Vast salt ponds stretch for miles, separated by embankments. Measuring 4.3 square meters in total, they are the largest salt ponds in Korea. After salt workers fill the ponds with seawater, all the rest is done by the sun and wind. When minerals start attaching to salt crystals, the coarse salt finally comes into shape. It's not simply a transformation of liquid into solid one. Sea salt is a tasty and nutritious product that's rich in sea minerals.
Even esteemed Japanese chefs recognize the outstanding quality of Korean sea salt. Ochiai is the most popular Italian cuisine chef in Japan. Several years ago, he visited a salt farm in Korea personally to learn how sea salt is made. Since interest in sea salt surged in Japan, the supply has become more readily available. To French, the Guerande salt completes not only the taste of the food but also its quality. Formed in the ninth century, the Guerande salterns produce salt using only seawater, sun rays and the wind.
Salt crystals are lauded by gourmets as the best seasoning and are sold at a high price.
Minerals are one of the five essential nutrients, which also include protein, fat, carbohydrate and vitamin. They're essential for the biological activities of the body.
Sea salt is a natural source of minerals. A comparison of the magnesium content of world famous sea salt shows that Korean sea salt contains 2.5 times more magnesium than Guerande salt. Korean sea salt was also found to contain much less sodium chloride.
Korean traditional cuisine includes many fermented foods, such as kimchi, the bean paste doenjang and soy sauce. They're all made with sea salt. Fermentation is a cooking method performed by microorganisms. The nutritious value of fermented foods is determined by sea salt. Discover the nutritious value of sea salt and the world of Korean cuisine that's dependent on sea salt.