Kitchen Roundtable

Great subject! *LINK*
In Response To: choosing salt *NM* *LINK* ()

Kosher is what goes into my homemade sauerkraut and other canning/pickling. It's pure salt, no additives to contaminate the process.

Comparing Himalayan sea salt, Redmond Real Salt and Celtic sea salt, I prefer the Celtic. It's a bit wet, though, because of the magnesium in it, and it doesn't shake out well. And I'm with Mark Bittman (who the author repeatedly mispelled as Bitterman, ugh!), that salt does have different flavors. Table salt is pretty acrid compared to the others (to me).

And here's Brad Leone making salt...

Messages In This Thread

choosing salt *NM* *LINK*
Great subject! *LINK*
neat video - :thanks *NM*