Our Korean Bamboo 3x salt is bold, savory bamboos salt that is crushed to a medium-fine powder, ready for combining with food during cooking, or dusting atop dishes after they are prepared. Good on traditional fried rice, says my Chinese friend from Taiwan.
Bamboo Salt, or Juk-yom in Korean, is famous and ancient salt used in food and medicine in a numerous cultures across Southeast Asia. Bamboo salt is made by putting coarse gray sea salt in cylinders of aged bamboo, capping it with yellow ocher clay, and roasting it in a wood-fired furnace. The whole process is then repeated two more times, with each successive roast imparting more of the savory, hearty flavors of the bamboo and the clay. At the same time the repeated roasting breaks down the trace compounds in the salt creating increasingly complex flavors and diverse nutrients. The "3x" at the end of "Korean Bamboo Salt 3x" refers to the number of times the salt has been roasted in the bamboo cylinder.
The process can be repeated as many as nine times. Bamboo salts can be divided into the lesser bamboo salts and the greater bamboos salts, depending on how many times they are roasted. Salts roasted in more than three times are considered useful primarily as finishing salts for the table or for seasoning salts used in food preparation. Lesser bamboo salts can also be blended with greater bamboo salts to yield bolder, but still delicate flavor combinations. Lesser bamboo salts are also suitable use in spas, and are also used in traditional medicine.
- Taster Jar - 1.1oz/30g
- Small Jar - 2.2oz/63g
- Large Jar - 7.4oz/212g
- 1lb Bag - 16oz/454g
Ingredients: sea salt