Experience the making of our 9 times baked bamboo salt: carefully selected West Sea salt aged for 3 years, placed in Mt. Jiri's bamboo stems, hand-ground, sealed with yellow clay, and slowly dried with pine firewood. Baked eight times to ensure purity, the ninth time at 1,700 degrees Celsius, meticulously processed over 25 days. For a convenient option, try 80g of powdered bamboo salt. Dissolve it in milk, let it melt in your mouth, or mix with warm water. It pairs well with roasted garlic or ginger and licorice extract. Consistent small amounts are recommended for regular consumption, providing minerals like calcium, iron, copper, zinc, germanium, selenium, magnesium, and potassium.

70g of 9 times baked bamboo salt powder is recommended for those who are new to artisanal salt or need portable salt. You can dissolve a small amount of salt powder in milk and drink it, or place a spoonful in your mouth and let it melt slowly, followed by a glass of warm water. It is also good to dip it in roasted garlic or dissolve it in ginger and licorice extract. It is better to eat small amounts consistently and regularly rather than consuming a large amount at once.

9 times baked bamboo salt is rich in minerals such as calcium, iron, copper, zinc, germanium, selenium, magnesium, and potassium.

This is how 9 times baked bamboo salt is made

• Carefully selected West Sea (of Korea) salt, aged for 3 years
• Only the beneficial elements absorbed into the body, placed in the heart of Mt. Jiri's bamboo stems.
• Ground meticulously by hand, one by one.
• Sealed with yellow clay and slowly dried with pine firewood.
• Repeatedly ground and baked to ensure there are no impurities as small as specks of dust.
• Eight times in this manner.
• The ninth and final time.
• Melted at a temperature of 1,700 degrees Celsius.
• Thoroughly and meticulously processed over 25 days.