🧂 Not All Salt Is the Same
Salt is not just salt - the type you use really matters.
Specialty salts like pink Himalayan or Hawaiian salt are great because they are full of natural minerals.
How flaky salt is made:
In places like Salina, salt forms in shallow mineral pools. The top layer creates delicate pyramid-shaped flakes - perfect for finishing a dish, but too expensive for everyday cooking.
Two important rules:
- Use regular ground salt for cooking
- Never use iodized salt - the iodine kills good bacteria in fermented foods
Choosing the right salt for the right job makes a real difference in your cooking.
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Lessons from LIP #207
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