Sea salt isn’t hard to make, but it takes time and patience

 

D.I.Y. Sea Salt

When the water is gone from seawater, what’s left is sea salt, and more than you might think: A four-gallon bucket of water will yield more than a pound of salt. You also can evaporate the seawater in the sun in a shallow pan, which takes considerably longer.

•  Get seawater. Strain it through a coffee filter to remove big impurities. Don’t worry about microorganisms; nothing survives in salt.

•  Let the water evaporate. Heat the water in an enameled cast-iron baking dish or casserole (9 by 13 inches is good; you need a wide expanse of surface area). The process will take a couple of days or up to a week, depending on how much heat you use.

•  Harvest. Once the salt begins to form, stir every once in a while to break up clumps, but don’t worry about being too vigilant because you can grind it later. The salt is done when it’s dry to the touch. The consistency will be a little clumpy and moist-looking. Store in an airtight container; if you leave this DIY sea salt exposed to the air, it will return to a soupy, slushy state.

Tamar Haspel


Washington Post Service

Watching water evaporate is exactly as exciting as watching paint dry — it’s even the same principle — but that’s just what my husband and I found ourselves doing the first time we made our own sea salt.

It was a project born of a lack of other projects. We’d moved from Manhattan to Cape Cod the year before and were trying to glean much of what we ate from the world around us. There’s precious little to glean in February, though, and we were spending all too much time staring at the fire in the wood stove, waiting for spring. On top of that wood stove was a cast-iron pot with a lattice top, the kind that everyone who heats with wood fills with water and uses as a crude humidifier.

And then, just like in the cartoons, the light bulb went on over my head. It even made that noise. Why don’t we fill the pot with seawater and make our own salt? Genius! Or what passes for it on Cape Cod in February.

Kevin was skeptical. “So, we take the time, make the effort, and use the gas to drive to beach for, what, three tablespoons of salt, retail value seven cents?”

He had a point. We’d learned, the hard way, how much DIY food can cost. We’d raised the world’s most expensive turkeys, caught the world’s most expensive lobsters and grown the world’s most expensive potatoes. A little math was in order.

Seawater is about 3.5 percent salt by weight, which means a gallon of water (eight pounds) should yield about 4.5 ounces of salt. “If we fill our four-gallon stockpot,” I told Kevin, “we’ll end up with over a pound. That’s worth more than the half-gallon of gas we’d use getting the water.”

“And what’s your time worth?” he asked.

As a writer, I know better than to answer. I put the stockpot in the truck, and Kevin resigned himself to the project. We drove out to Sandy Neck, a beach on Cape Cod Bay. I wouldn’t have thought wading could be harrowing, but big waves of ice-cold water can be disconcerting, particularly when you’re wearing waders, which can drag you under if they fill with water. We hear, regularly, of people drowning that way. I got my four gallons and got out, fast.

Our water was a little cloudy, and we ran it through a coffee filter to get out the sea shmutz: particles of seaweed or decomposing creatures or who knows what. We suspected our water also had a robust population of microorganisms, but we weren’t worried about them; they would die as evaporation made their habitat progressively less hospitable. Some pollutants would undoubtedly survive, but we figured the quantities were small enough that we needn’t be concerned. In the history of the world, I don’t think anyone has ever gotten sick from sea salt.

We replaced the humidifier with a 9-by-13-inch enameled cast-iron pan, because more surface area means faster evaporation. We filled it, and we waited — in our well-humidified home. When the water level went down, we refilled it. In a few days, the stockpot was empty.

And that’s when we found ourselves glued to the wood stove, fascinated by the process by which paint dries.

First, the water got cloudy. Then, when the solution was fully saturated, salt particles began to separate out, just like my seventh-grade chemistry said they would. They formed a skim coating on the surface; it thickened and sank. Eventually, the water was gone and we were left with a pan of beautiful, pure-white sea salt. Like magic. Understanding that seawater is 3.5 percent salt, and that the salt will be left after you evaporate the water, will not stop you from marveling as something materializes from nothing.

It will start you marveling, though, that the stuff is so expensive. What is it about sea salt that makes it cost, ounce for ounce, as much as wild salmon, Kobe beef or chanterelle mushrooms?

It’s the minerals and the mystique, heavy on the mystique.

Sea salt marketing copy breaks down into two basic claims: Sea salt is a) better for you and b) better tasting. Both of those claims are based on its mineral content.

First, the health angle. When seawater evaporates, sodium chloride isn’t all that’s left. There are trace minerals as well, but the operative word is “trace.” Chemical analysis reveals that, other than sodium chloride, sea salt is about 4 percent magnesium and 1 percent each calcium and potassium (by weight). We’d have to eat it by the spoonful to get anything like a meaningful amount of minerals.

The second sea salt claim, that it tastes better, is something you can test for yourself. And you should, if you’re planning to pay $9 an ounce.

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