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Cascadian Sea Salt

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Over the course of the last few years or so I’ve really been focusing on finding local food to support my family and in so doing supporting the local farming community. Through this exploratory process I’ve also wanted to find out not only what I could buy locally, but more specifically what I could grow and produce on my own. I find this search very empowering as not only am I in search of a more sustainable way to live, but I also find it very liberating to work towards a goal of self reliance.

I’ve made sea salt in the past but I used a gallon and it was very time and energy consuming. This time around I only used a 1L Naglene bottle and filled it when I was off shore in the Puget Sound. Now, I’m sure there are concerns about what might be in the water, but just like any food in today’s day and age there is an inherent long term risk. Even with the USDUH saying this food is ok doesn’t mean there are not recalls anyway. I’d rather know where my food is coming from and take what precautions I can and take my own responsibility.

If you’d like to proceed with making your own sea salt, here are the steps that I do (takes about an hour for 1L)

1. Gather sea water
2. Filter the water as you pour the sea water into a large stock pot (you want large as you want to boil it and the more surface area you have the quicker this goes). I use a colander with a paper towel or you could use a paper coffee filter.
3. Vigorously boil seawater, uncovered, for at least 20 min. I do 30 minutes. Your goal is to have the water evaporate and leave behind the salt crystals.
4. Pour the reduced sea water into a pyrex lasagna pan (you should already have some salt crystals appearing). You may even need to scrape the stock pot to get all the crystals.
5. Bake the sludge filled seawater in the pyrex for another 30 min at 350ºF
6. Once these steps are all done your pyrex should have all salt crystals, now just scrape into a container and you’re ready to use the sea salt.

You now have 100 mile sea salt!