FAQ

It was manufactured with a shelf life of 2 years according to food regulations, but with the change of food classification from mineral to food, the shelf life of bamboo salts was abolished.

You can use bamboo salt instead of regular salt when cooking food, and you can also utilize other complementary products like bamboo salt gochujang, bamboo salt miso, bamboo salt soy sauce, etc.

* 9-times Baked Bamboo Salt: Bake at 800 degrees from the 1st to the 8th bake, and melt at the 9th bake. For melting, rosin is used, At this time, the temperature is over 1300 degrees.

* Purple Bamboo salt: Unlike the 9th bamboo salt above, the baking temperature is over 800 degrees from the 1st to the 8th baking. Therefore, from the 7th and 8th time some parts of the salt pillar may melt, and the middle of the salt pillar may appear purple in color.

The 9th round requires even higher heat than bamboo salt, so it uses more native pine wood and requires more careful management (burning, melting, bamboo charcoal treatment, time, and temperature).

The final nine melts are done at over 1500 degrees, higher than the nine bamboo salt melts, and again, more rosin and pine are used. It is somewhat affected by humidity, so there are quite a few cases of failure than the 9th bamboo salt. Therefore, the yield is not good.

It can be more costly than other regular salts out there because of the manufacturing process of our 9-times Baked Bamboo Salt, the key process that turns acidic salt into alkaline salt and increases the absorbability of 55 minerals.

Yes, it has more minerals and health benefits than Himalayan salt. Plus, it’s a great neutralizer.