Need chef's advice on storing salt

cockroachfarm

cockroachfarm

Joined
Jan 6, 2001
Messages
4,399
I have had to make some serious adjustments in my sodium intake this year due to health reasons. I can still use it occasionally, so I have started a little salt "collection" for a bit of variety when it becomes a treat: mostly various sea salts, pond salts, river salts, etc. Some of them, especially the pond salts from France are quite moist. What's the best storage container to use for long-term storage? I have been using small lockable glass jars so you can still see the various colors. Is there any kind of "gadget" (or natural product) that will keep these moist salts moist...and the dry salts dry? :o (Like keeping a piece of apple or rye bread in a jar filled with brown sugar...)
 
Sel de Guerande = kickass!

With the moist salts just keep them in a air tight glass container.

You can use humidifying beads that have become big with cigar fans but overall I think it would put out too much humidity for salt.

So long as you keep it sealed air tight, you shouldn't need any added moisture.
 
i usually see rice in salt shakers in my parts
relative humidity 98%, and all that
 
Sounds like you are using the best method already. If you do notice your dry salts starting to clump you can add a saltine cracker...just lay it on top of the salt and change occasionally. The moist can be re-moistened with one of the small dehumidifying packs, just soak it in water first so it will release moisture rather than adsorbing it. You can use fruit but the salts have such a subtle flavor I think most fruit would overwhelm the salt's taste.
 
Thanks everyone. It's amazing how much more you appreciate the subtleties of these salts when you no longer use the shaker without the perforated cap! ;)
 
You can also buy rock salt with a grinder they are kinda cool.
 
You must log in or register to reply here.
Back
Top