Let's Talk About Salt Baby

September 11, 2016

 

In terms of sustainability, salt is a great go to.  It is a natural preservative that has little to no 
negative impacts on one’s health.  Aside from watching sodium intake, there is really only one other 
issue to be concerned with: additives.  The most significant of these additives being iodine.  As a result of  a national health outbreak of goiters, the United States government mandated the addition of iodine to  salt.  Although necessary at the time, it is questionable as to whether or not modern Americans benefit from the addition of iodine.  One way to avoid the additives all together is Himalayan pink salt.  

 

Himalayan pink salt has become the new trend in cooking and baking. But, why is Himalayan pink salt so great? Himalayan pink salt is considered one of the purest salts available.  Himalayan pink salt is the glacier water of bottled water.  Just like the frozen glaciers that have been frozen away for centuries and protected from the chemicals now in our waters, Himalayan pink salt has been virtually untouched, which is what makes it ideal.  Also, Himalayan pink salt contains over 40 natural minerals that are beneficial to one’s health.  Therefore, Himalayan pink salt is just as efficient as any other salt when preserving.   

 

Salt is a natural dehydrator, as it absorbs moisture.  Examples of ideal salt preservation foods are 
pork, butter, fruits, and vegetables.  Although pickling involves the utilization of vinegar (usually apple cider vinegar), an essential ingredient to pickling is salt.  Both vegetables, including but not limited to cucumbers, and fruits can be pickled.  Meats can also be preserved with salt by creating a brine solution, which is essentially water with a high concentration of dissolved water.  Butter can even be preserved by being packed with salt.  Butter is another great example of avoiding additives.

 

Although homemade butter will only stay fresh for a day or two without refrigeration, salt can keep butter fresh for months non-refrigerated when packed with butter.  Also, because butter is a fat and does not dissolve in water, the salt can be washed from the butter to prevent an overly salted flavor. Salt can also be conveniently utilized with herbs to prevent mold from developing.  With preserving, when in doubt use salt.  There are dozens of ways to employ salt in preserving and is low in cost.  Even Himalayan pink salt, the gourmet salt, is available at an affordable rate.

 

Finally, for salt storage there are a few tricks to ensure that your salt does not clump due to moisture prior to implementing it in preserving. Always store your salt in a dry environment; salts moisture absorption property is so effective that it will even absorb the humidity in the air. If convenient, store salt in a water tight container; however, if salt is being stored in a dry location a wooden box can be just as efficient. Finally, because rice also absorbs moisture, adding a dozen or so grains of rice within salt will help to prevent humidity absorption. Following these few steps will ensure a successful implementation of salt within a preservation regime.

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