Good Lifestyle

The purchase of sea salt can be expensive and there are so many different varieties to choose from. But what happens if you might simply do it at home and you can cross sea salt from your shopping list forever?

As there were a few very hot days, many of us spent time at the beach. Although this is the ultimate point of catching a little sun, it is also an untapped resource for tasty seasonings that you can cover your vegetables and your proteins at home. DIY SALL SOUND Intimidating, but it's not so difficult.

Salt has unique flavors based on where it is harvested. Massachusetts in Hawaii, the essence of each seawater can be distilled in delicious salt. It is flavored by the mixture of plants, marine animals and geology that blend under water. The climate and seasons can also affect the taste of different salts.

And while you may not have exotic sources near you, there is probably a valuable local oasis or nearby that does not expect to be discovered.

Where can I get my seawater?

Unfortunately, we do not all live next to an ocean, even if it would be an idea of ​​more reasons than one. Find a non-polluted source of salt water. Nowhere close to a sewer! Urban salt is not ideal.

If you live in the city, try to travel on the road where there are more virgin sources and clearer water. If on a beach, eat as far as possible, so that sunscreen, sand and other raw debris do not show up.

Use buckets, pitchers or coolers depending on the size of the lot you are looking to do.

Bring it to the kitchen

Follow this rule: a gallon of water can create a cup of 1/2 cup at full cup of salt, but it will vary on how your water is salty.

Step 1: Leave the water sit for several days in a cool area. If you do not have time to do it, filter your seawater through several layers of cheese. Just know that some salt will be lost in this method.

2nd step: Now comes the time to extract the salt. Heat this water on the stove, letting it evaporate very slowly. The heat as low as possible, since boiling the water too high, will burn your salt.

By using a plastic tube, siphon water in the pot and leave a thumb of water stay. This will stop sediments from being disturbed. This could be a question of hours or days until it plunges into salt. Make sure to remove the stove when a thumb of water is left.

Step 3: The drying takes the longest in this process and is broken in several stages. Place your discount thickness (which should look like wet sand) in a shallow saucepan, in a sunny area and without insect. The porch or the large shielded window is perfect. If you do not have access to these and you can not dry naturally in the sun, put the pans in the oven on the lowest heat possible.

Step 4: Evaporate the remaining moisture pending in a fabric bag. If you heat it, the flavor will not be as pure. Then voila! You have salt. Grind it, however, that you want and store it in a pot of spices or a mason pot.

Aromatize your salt:

You can mix herbs or spices in your salt to make a flavored salt, or season salts, as some refer to it. These are useful for adding food at home, but also make a reflected DIY gift.

Use 1 teaspoon of flavor for every 1/4 cup of salt. You can pulse it into a culinary robot, a blender or a coffee grinder, but can also and with hands or grinding with a mortar and a pestle. If you have fresh herbs, dry them in the oven in advance.

The aromas that you can use:

Lemon zest

Zest of lime with pepper

Rosemary

Lavender

sage

Paprika

Celery seeds or leaves