Korean brining salt
From Infogalactic: the planetary knowledge core
File:Korean sea salt.jpg
A bowl of Korean sea salt
File:Korean sea salt 2.jpg
Korean sea salt crystals
Korean brining salt, also called Korean sea salt, is a variety of edible salt with a larger grain size compared to common kitchen salt.[1][2] It is called gulgeun-sogeum (굵은소금; "coarse salt") or wang-sogeum (왕소금; "king/queen salt") in Korean.[3][4][5] The salt is used mainly for salting napa cabbages when making kimchi. Because it is minimally processed, there are microorganisms present in the salt, which serve to help develop flavours in fermented foods.[1]
References
- ↑ 1.0 1.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
| History | |
|---|---|
| Types |
|
| Food usage | |
| Commerce and industry |
|
| By region | |
| Culture | |
| Miscellaneous | |
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Korean cuisine-related article is a stub. You can help Wikipedia by expanding it. |
