Salt

Where would we be without salt? This natural mineral, sodium chloride, is a staple in preserving food, seasoning food as it cooks, and as a condiment for sprinkling on food to coax out its inherent flavors. Salt can come from rock deposits that form underground or from the evaporation of seawater. The question is what kind of salt to use? We have used fine grain sea salt and kosher salt for the recipes in this book and found them to be interchangeable. Koreans generally use a coarse-grain sea salt for pickles and preserving. Kosher salt has large grains and is also good for drawing liquids from food. There is no iodine in kosher salt, as there is in regular table salt, and it tends to have a more pure flavor.