Korean brining salt

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A bowl of Korean sea salt
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 wang-sogeum (왕소금; "king/queen salt") or gulgeun-sogeum (굵은소금; "coarse salt") in Korean.[3][4][5] The salt is used mainly for salting napa cabbages when making kimchi. Being minimally processed, it serves to help developing flavours in fermented foods.[1]

References

  1. ^ a b Parks, Cara (16 December 2014). "Shaking Up Salt". Modern Farmer. Archived from the original on 10 January 2017. Retrieved 10 January 2017. 
  2. ^ Kierzek, Kristine M. (11 March 2016). "Cooking up a cultural connection with Kimchi". Milwaukee Journal Sentinel. Archived from the original on 10 January 2017. Retrieved 10 January 2017. 
  3. ^ "wang-sogeum" 왕소금. Korean–English Learners' Dictionary. National Institute of Korean Language. Archived from the original on 10 January 2017. Retrieved 10 January 2017. 
  4. ^ "wang-sogeum" 왕소금. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 10 January 2017. Retrieved 10 January 2017. 
  5. ^ "gulgeun-sogeum" 굵은소금. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 10 January 2017. Retrieved 10 January 2017. 
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