The topic of today's article is somewhat unusual - the choice of salt. It would seem, what is so difficult? Isn't all salt the same? Of course no! There are different types of salt, which I will discuss in this article. I will also touch on the main nuances of the process of buying salt in a store and say a few words about some salt producers.

Varieties of salt

First of all, it is worth considering the main types of salt - naturally, food.

Rock, self-planting, evaporation and sea salt. Basically, we sell salt extracted from special deposits by mountain or open pit - from mines or quarries. This is rock salt, but it is only one of the raw materials for the production of table salt (a finished product suitable for human consumption).

Another way is to extract salt from the bottom of lakes; such salt is called self-planting. In addition, salt is extracted from the so-called underground brines. The brines are extracted from the bowels of the earth with the help of drilled wells, cleaned and then boiled down in one way or another. The resulting salt is called boiled salt.

There is also sea (garden) salt, which is obtained from sea water in the process of evaporation. Such salt is distinguished by the presence of a larger amount of minerals, its taste is slightly different from the taste of standard, familiar salt. Rarely available for sale and expensive. It is worth remembering that not all sea (garden) salt is table salt, but the one that is sold in grocery stores is naturally ready to eat.

Salt. This salt is obtained as a result of purification and primary processing of rock salt. This salt is ready to use. Salt is also called evaporated, and self-planting, and garden salt. In fact, table salt is edible salt, which is used in cooking. Some cooks believe that it is best to use table salt derived from rock salt. For health, however, sea (garden) salt is best. It contains more various minerals (including useful ones) than stone. However, some scientists are very skeptical about the claims of the supposedly greater benefits of sea salt and say that this is more of a marketing myth.

Refined and unrefined salt. The first is white in color, the absence of extraneous grains of sand. Usually it is quite small and crumbly. The second is gray and larger, sometimes slightly stuck together. Refined (in fact, purified salt) is artificially bleached (clarified) and dried. Of course, as a result of such processing, perfectly clean, even and white salt is obtained, but it is, in fact, harmful to health (in particular, it contributes to the formation of gallstones and edema). It is better to eat unrefined salt - despite its rather unsightly appearance. What's more, it costs less.

Coarse and fine salt (coarse and fine salt). It differs in the size of the crystals: in large ones they are quite large, in small ones they are very small. Salt has the smallest crystals extra". Of course, the smaller the crystals, the more expensive the salt. It must be borne in mind that only coarse salt is suitable for salting, it is also advisable to use sufficiently coarse salt for cooking soups and hot dishes. For salads and other snacks, fine is better, but you need to fill the salt shakers with pure “extra” white salt - for the sake of decency, so to speak. But in general, I do not recommend using “extra” salt on a regular basis.

Regular (pure) and iodized salt. As you might guess, iodized salt is additionally enriched with iodine - a very useful substance for the human body. It is it that is best used for regular use, although some do not like it because of the specific taste. For pickling cucumbers, mushrooms, etc. you need to use only ordinary, classic salt - without the addition of iodine. In terms of price, iodized salt usually differs very slightly from non-iodized salt.

The main nuances that you should pay attention to when choosing

Package. It is better to give preference to salt in a transparent package. Anything can be in a cardboard opaque package. For example, I still remember table rock salt from the Ukrainian company Artyomsol in a kind of cardboard box. It was really stone: the package contained several giant, dirty crystals of an unsightly appearance, which were quite difficult to crush. This is the package pictured below.

And the point here is not necessarily in the manufacturer - in the store itself, the salt could be stored in a humid room, it could be transported in improper conditions, and so on. That is why it is desirable to be able to see what you are buying - through a transparent plastic bag.

Convenient jars. Salt in such a package does not have to be bought regularly, it is enough to buy once. For example, "Salt of Bryansk" sells "extra" salt in strong plastic jars with a peculiar lid. Holes are drilled on one side of the lid (which can be covered with another lid on top), on the other side - a hole into which you can later pour salt from ordinary bags.

Of course, salt in such a jar is expensive (something about 28 rubles per 750 grams), but then you can buy salt in bags and pour it into this jar, which is convenient to use when cooking. However, if you have a special glass jar for salt with a similar lid, this option is irrelevant for you.

Package content. See what's in the package. There is no need to be afraid of grayish, large and slightly stuck together salt: all this indicates the absence of chemical processing carried out in order to give the salt an ideal beautiful appearance. It is better to buy such salt for salting, and it is great for cooking. The only thing is that it should not be dirty (not very good if boots were trampled on it) and the crystals should not be gigantic and very hard.

If you buy salt in order to fill it in a salt shaker, salt for guests, then it is better to give preference to pure and fine white “extra” salt. Yes, it is quite harmful, but it still looks decent.

GOST. It is better that the Russian GOST is indicated on the packaging. For salt, this is GOST R-51574 (sometimes it is indicated as GOST R-51574-00 or GOST R-51574-2000). GOST should be looked for only on packages with Russian and Belarusian salt.

Manufacturers. As I pointed out above, the Ukrainian company Artyomsol disappointed me. But the Belarusian "Mozyrsalt" seems to be a fairly conscientious enterprise. Our Russian salt "Iletskaya" (produced by "Iletsksol"), mined in the Orenburg region, is also good. Of course, there are other enterprises, for example, Uralkali, which produces salt in the Perm Territory. He considers the products of the Usolye-Sibirskoye plant, located not far from Irkutsk, to be good salt.

On the Internet, I came across information that Spanish salt mined in the Cadiz region, Polish salt (from the Wieliczka region), as well as California salt (USA) are good. However, imported salt is rare in our stores, it is expensive, and I have not tried it. And I don't think I've lost anything, frankly.

Happy shopping and bon appetit!

Salt varies in taste, size, shape, color and degree of salinity. It all really depends on its origin. It is impossible to cover all the many types of salt, but Anna Maslovskaya, editor of the Food section of The Village, decided to look into the issue and classify the main ones.

Origin

Sea salt is extracted from brine concentrated by the sun, which is formed at the site of areas flooded with salt water. It is scraped off, dried, sometimes recrystallized. Another way to obtain sea salt is freezing. Not evaporating water, but freezing sea water.

Garden salt is extracted in a similar way to sea salt: by evaporating water from underground salt springs or by evaporating water from salt marshes. In these places, salt water stagnates on the surface of the earth, but it does not come from the sea, but from other sources.

Stone, it is also mineral, salt is mined in mines. It is formed due to the flow of saline springs or, for example, in the place of dried seas. Until recently, along with boiled sea salt, mineral was the most popular in the world.

Salt, depending on the method of its extraction, is then either ground or sieved. Thus, they divide it by caliber: from small to large.

Fine table salt

It's edible salt. As a rule, it has a stone or garden origin. The second option is considered the cleanest. It is obtained by repeated recrystallization of brine and, apart from salt, contains little in itself - white table salt has a purity of at least 97%. While stone can contain a significant amount of impurities that affect the taste. When sieving it, you can find microscopic pieces of clay and stones. In Russia, the largest places for the production of table salt are Lake Baskunchak in the Astrakhan Region and Lake Elton in the Volgograd Region.

Table salt has the most pure salty taste, this is both its advantage and disadvantage. The main plus is that it allows you to accurately dose the amount during cooking. Minus - its taste is flat and one-dimensional. Table salt is one of the cheapest types of salt along with mineral salt.

Kosher salt

A special case of ordinary table salt. It differs in that the size of its granules is larger than that of ordinary salt, and the shape of the crystals is different. Not cubes, but granules, flat or pyramidal in shape, obtained through a special evaporation process. The shape of the salt makes it easier to feel the amount of salt with your fingers, which is why in America, where this salt is produced in large quantities, it has become an industry standard in professional kitchens. It almost does not differ in taste from ordinary table salt, but there is a nuance: it is never iodized.

Salt is called kosher because it is used for koshering meat, that is, rubbing the carcass to remove any remaining blood.

Rock salt

Iranian blue salt

Cooking edible rock salt grinding No. 1

This is a large family, most often under the name of which is meant white table salt, mined by the mine. For example, salt mined in the Artyomovskoye deposit in Ukraine, the supply of which to Russia is now limited due to sanctions. As a rule, it is white, but sometimes it has a slightly gray or yellowish tint. Salts with brighter impurities often take on their own names. For example, black Himalayan salt, which will be discussed below. Rock salt is also used for technical purposes, such as salting a swimming pool or sprinkling a road.

Sea salt

Sea iodized salt from the Adriatic Sea

Hawaiian Sea Salt Black Lava

There are many types of it due to its origin. Since all seas are different in chemical profile, this is reflected in the taste and composition of the salt. Sometimes this salt is recrystallized to give pure table salt. Its value is in the variety of tastes and the presence of additional impurities that enrich the taste.

Fleur de sel

Fleur de sel from Lake Reu

Swedish salt flakes

Salt flakes are highly valued by chefs and consumers alike. Depending on the origin, it differs in shape, appearance, humidity and degree of salinity. Its traditional name is fleur de sel. As a rule, this is sea salt, the crystals of which grow on the edges of salt baths, in the process of slow evaporation of water, they grow into beautiful growths, which, as a rule, are harvested by hand at a certain stage of growth. That is, from the same source, you can get both coarse salt and salt flakes.

Salt is mined in the form of flakes in different places in the world, but there are three most famous deposits: salt from the French island of Ryo, Moldonian salt from the south-east of England and salt mined in a large deposit in Portugal.

Maldon is a very famous fleur de sel salt mined in the Maldon area of ​​Essex in southeast England since the late 19th century. It is correct to say "Maldon", although "Maldon" has managed to take root in Russia. Moldonian salt is a separate type of salt, which differs from fleur de sel in that its crystals are larger, up to a centimeter. It is also somewhat saltier than the classic fleur de sel. Being sea salt and shaped like flat crystals, it is gentle, creates a pleasant sensation, exploding on the tongue with salty sparks. This makes Moldona salt a versatile finishing agent.

Black Himalayan salt

Pink Himalayan salt

Mineral salt of coarse grinding, the color of which is due to the presence of impurities of potassium chloride and iron oxide. In total, salt contains about 5% of various impurities. It is used in hand mills for finishing dishes, that is, not only for salting dishes, but also for decoration.

Pink Himalayan salt is mined in large blocks, which are then sawn out, in the Punjab region, mainly in the troughs of the Himalayas, in Pakistan and in India. Salt blocks are used even for interior work.

Pink Hawaiian Salt

Sedimentary sea salt that was first harvested in Hawaii. Now its main production takes place in California. A bright pink-brown color of medium size salt crystals is given by clay inclusions. An expensive product with a slightly glandular taste. According to some reports, it is considered especially useful. But what you definitely can’t argue with is the fact that she is beautiful, which is why serving dishes is perfect.

Interesting fact

In foreign literature, the term "pink salt" refers to a special product based on salt with the addition of sodium nitrite, used for the production of meat products.

flavored salts

Black Thursday Salt

There are many types of aromatic salts, and they are all invented and made by man. Such salt can be of any origin, the main thing in it is a combination of two functions: salting a dish with its flavoring. To do this, additives are placed in the salt or the necessary manipulations are performed on the salt itself, for example, smoking. Additives can be anything: flowers, spices, herbs, berries and even wine.

Thursday salt stands apart on this list, because it is the result of rather complex manipulations. Originally a ritual salt (like pink Hawaiian salt), it is now more commonly used due to its unusual taste. This salt is prepared as follows: table salt is mixed in equal proportions with leavened thick or rye bread soaked in water; put in the oven (sometimes burying in ashes), oven or overheated in a frying pan. After that, a monolithic piece is split and pounded in a mortar.

Interesting fact

Charcoal salt is used in many culinary traditions, such as in Japan and Korea. Just like Thursday, it is made by human hands. A similar example from Korea is bamboo salt: mOrskaya salt is literally baked in bamboo.

Salt is perhaps the most ancient and most "scandalous" seasoning. At one time, it was worth its weight in gold. Salt has firmly taken its place in fairy tales, sayings and superstitions. Only one sign "Scatter salt - to a quarrel" is worth something. A whole ritual has been invented to neutralize the harmful effects! And how many copies are broken in the battle of opinions about the benefits and harms of salt, do not count! Some say that all living beings need salt and cite the example of elks, deer and cows that lick salt with great pleasure. Others call for moderation and even a complete rejection of salt, motivating this by numerous studies that have proven a direct correlation between an increase in blood pressure and the appearance of edema and other troubles on the amount of salt consumed. Let's try to understand this difficult question.

The whole truth about salt, to begin with, let's answer the most common question - does our body need salt? There is only one answer, and it is non-negotiable. Yes, it's needed. Moreover, it is vital! Let's make a small digression into biochemistry. Salt is mainly formed by two elements - sodium and chlorine. Each of these elements performs its work in our body. Sodium is involved in maintaining water and acid-base balance, in the transmission of nerve impulses and in muscle contractions. Chlorine, among other things, is necessary for the production of gastric juice. Chloride, which is part of the salt, promotes the production of amylase enzymes necessary for the absorption of carbohydrate-containing foods. By the way, salt is practically the only and indispensable source of chlorine, since its content is extremely low in other foods. Salt is a natural enzyme stimulant. If salt is completely eliminated from the diet, then the digestive system will deteriorate, convulsions, weakness, loss of taste, fatigue, shortness of breath and interruptions in the work of the heart may occur.

But why, in this case, the consumption of foods high in salt can increase the risk of developing diseases of the heart, liver and kidneys, and a diet low in salt, on the contrary, is an effective means of preventing the occurrence of edema, decreased vision and proteinuria (increasing the amount of protein in urine)? Why do highly reputable experts scare us with osteoporosis and potassium deficiency in the body, while their equally reputable opponents prove that a salt-free diet helps get rid of acne and is effective for oily skin? What is most interesting, all these statements are true! How can this be? It's simple: in the heat of heated debate about the dangers and benefits of salt, many lose sight of one important circumstance - refining. Yes, refined foods will kill us!

Salt also did not escape refining. Fine salt of the class "Extra" is a product of thermal and chemical processing. Such salt not only loses its original structure and all useful properties, but also has carcinogenic properties and causes an increase in blood pressure. Before getting to our table, the salt is dried in huge ovens at temperatures above 650°C! At such a crazy temperature, salt molecules simply burst and change their structure. Then chemical moisture evaporators are added to the salt so that the salt is dry and does not stick together into an unappetizing lump. Instead of natural iodine salts, which are removed during processing, potassium iodide is added to the salt, which can be toxic if overeaten. So that volatile iodine compounds do not fly away ahead of time, dextrose is added to the salt, which gives the iodized salt a pinkish tint. To restore whiteness, chemical bleach is used ...

Just a big wash of some kind, by golly. As a result, salt becomes alien to our body. It is this salt that causes serious imbalances in our health. A paradoxical situation arises: people who eat a lot of refined salt have a thirst for salt. After all, refined salt does not satisfy the body's needs for trace elements, and we instinctively reach for salt, desperately trying to find what we need ... But sodium chloride in the form it turns into after purification and clarification is a poison for any living organism. Sea fish placed in a solution of ordinary table salt will not last long.

Our body needs real, untouched by civilization, salt. Sea salt is the best for our body and does not cause such horrendous effects (when consumed in moderation, of course!). Just don’t say that you have a pack of “real sea” salt in your kitchen, bought in the healthy food section of a supermarket - alas, this salt is produced by the same barbaric (more precisely, civilized) methods, but it costs many times more than usual . This is a double deception.

This is real sea salt. It is this salt, dried naturally in the sun, that contains elements of marine flora and fauna, from which our body receives organic forms of iodine. Iodine in these forms remains in body fluids for several weeks. According to the theory of acid-base balance, almost all chronic diseases are the result of acidification of the blood, lymph and all tissues of our body. And real sea salt is one of the alkaline elements that our body needs. In addition, natural sea salt is only 85-95% sodium chloride, the rest is all kinds of compounds that make our liquids (plasma, blood, sweat, tears) related to sea water. Sea salt contains almost the entire periodic table, except for gases, and these are 84 elements, and about 200 chemical compounds! The composition of a sea salt crystal is so complex that man has not yet been able to create it artificially. Yes, nature is still a better chemist than man.

Our country has huge reserves of salt. According to the type of production, domestic salt is divided into 4 types:

. Stone - mined by mine and quarry methods. This is pure, dry salt, it contains a fairly high percentage of sodium chloride - 98-99%.

. Cooking room - the brine extracted from the ground is evaporated and salt is obtained. The content of sodium chloride in it is also high - 98-99.8%.

. Sadochnaya - is formed during the evaporation of sea or salty lake water in special pools. Differs in the lower content of sodium chloride - 94-98%. In addition, such salt contains many more other ions, so it may taste different.

. self-landing - mined from the bottom of salt lakes. This salt settles to the bottom naturally. Lake Baskunchak is the largest deposit of such salt in our country.

In garden and self-planting salt, sodium chloride is the least, so it is this salt that is considered the most beneficial to health.

Any salt is a former seabed. From sea salt, literally saturated with iodine, Russian salt is distinguished by its complete absence. Therefore, you should pay attention to the exotic pink Himalayan, red Hawaiian, black Papuan, healing French or Epsom salt (not to be confused with a laxative!).

Some experts consider French sea salt to be the best. For example, CelticSeaSalt is a slightly moist grayish salt, which has one of the highest concentrations of nutrients in the world. Another fork of French salt - Fleur de sel - is harvested by hand from the surface of the water. It looks like flower petals (which is reflected in the name). Gray Sel Gris contains valuable antioxidants, the special taste of this salt is given by the oceanic microalga Dinaliella salina contained in it. Salt is mixed with algae, herbs, pieces of dried vegetables. It turns out fragrant and useful seasoning. The French even smoke their sea salt on chips from old oak chardonnay barrels, resulting in a cold-smoked delicacy with a wine flavor.

Pink Himalayan salt (halite) is a pure crystalline salt that formed over 250 million years ago. This salt contains copper, magnesium, potassium, calcium, iron and many other minerals. Iron is what gives Himalayan salt its pink tint. On plates of pink Himalayan salt, you can cook like in a pan. Just put a piece of meat or fish on a heated plate of salt and fry as usual. Salt is not necessary!

TO red Hawaiian salt owes its color to finely crushed clay, which is mixed with ordinary sea salt. This salt is not as salty and takes longer to dissolve. Hawaiian salt is mined by hand by evaporation from salt lagoons. A variety of Hawaiian salt - black - is especially rich in minerals due to the admixture of the smallest particles of volcanic ash.

Indian black salt is not black at all, but rather pink. It is high in sulfur and other minerals, and smells and tastes like a heavily spiced egg. It is because of the smell that Indian salt is far from suitable for all dishes, but according to naturopaths, it is easily excreted from the body and is not deposited in the joints.

The Papuans extracted salt in a rather original way: they collected wooden sticks soaked in sea water in the sea and burned them at the stake. Salt was obtained with a high content of activated carbon, which made such salt an excellent absorbent, as well as potassium, sulfur, iron and other trace elements. She has a slightly eggy taste, which not everyone likes.

And in Russia since ancient times they have been preparing Thursday salt - also black. The process of preparing such salt was rather laborious: ordinary salt was mixed with kvass, green cabbage leaves, rye flour and wild herbs and burned in an oven. Our ancestors were much wiser than us - not knowing anything about chemistry and biology, they purified salt from all harmful organic compounds, heavy metals and excess chlorine. Black salt is enriched with calcium and finely porous coal, this salt retains water less than usual in the tissues of the body and removes toxins.

During the preparation of different dishes, salt is used in different ways. For example, here are some rules:

. Salt the meat broth before the end of cooking, otherwise the meat in it will be tough.
. Salt vegetable and fish broths immediately after boiling.
. Salads should be salted before dressing them with oil - salt does not dissolve well in oil.
. Salt the water for cooking pasta before putting it in boiling water, otherwise the pasta will stick together, even if you rinse it well with hot water after cooking.
. Salt potatoes immediately after boiling water.
. Salt fried potatoes before the end of frying. If you salt it before, then the slices will be fried and soft.
. When cooking, it is better not to salt the beets at all, it is already tasty.
. During frying, salt the meat at the moment when a crispy crust forms on it, otherwise it will lose juice and be tough.
. Salt the fish 10-15 minutes before frying and wait until the salt is well absorbed, then the fish will not fall apart during the frying process.
. Salt dumplings, dumplings and dumplings at the beginning of cooking.
. If you accidentally oversalted the soup, before the end of cooking, dip a gauze bag with rice into it for 5 minutes - the rice will “take away” the excess salt.

About iodized salt is worth mentioning separately. The fact that you can’t pickle cucumbers with it has long been known - cucumbers become soft, lethargic. It is also believed that iodized salt should be added to ready meals and salads, since iodine evaporates under the influence of high temperature. This is true, but if you decide to bake homemade bread with iodized salt, then most of the iodine will remain in the finished product.

What should you do if your doctor has prescribed a salt-free diet? It is easiest for raw foodists - their body can extract the necessary microelements from plant products, and they get iodine from raw seaweed. If you are not a supporter of raw food, then first of all completely refuse the use of refined salt. This means that cheese, sausage, mayonnaise, ketchup, any fast food should simply disappear from your diet. Try not to buy bread in the store, bake your own, homemade, mixed with bran on natural mineral water. Onion juice, cumin and other spices can be added to the dough. It is impossible to eat pasta without salt - so do not eat it! And it's better for the body. And steamed fish and jacket potatoes do not require salt at all. Eat more lemon and apple juice, herbs, onions, garlic, fresh vegetables, fresh and dried seaweed - all these are sources of natural salt. Pound 1 part of salt with 12 parts of crushed sesame or flaxseed - you get gimmassio, a healthy and tasty seasoning. At first it will be very difficult, but over time you will get used to the taste of natural food and become a connoisseur of it. In any case, remember the measure. A healthy person should consume no more than 4 g of salt per day (this takes into account hidden salt in prepared foods and semi-finished products). And one more thing: the lethal dose of salt for any of us is only 30 grams. Like this.

Larisa Shuftaykina

Salt, as an important and necessary part of food, salt in many places of the Holy Scripture means something very important also in a spiritual sense. The Jews used it as a condiment and to preserve food. from damage and decay.

Salt is found in abundance in the land of Israel: both in the water of the seas (jam hammelah - the salty sea - in our tradition - the "Dead" Sea), and in the form of mountains and valleys made entirely of salt. The word "salt", including its derivatives, occurs more than 50 times in the Biblical text.

In the Bible, salt is a symbolic means of communication between God and his people; Elisha cleans the spring by throwing salt into it (2 Kings 2:19-22). Jesus names his apostles in the Sermon on the Mount "salt of the earth".

There is also a known detrimental effect salt; after the destruction of Carthage, the Romans sprinkled salt on the surrounding lands to make it barren forever, as Abimelech did in the Bible with the conquered city of Shechem (Book of Judges of Israel, 9, 45). In ancient times in the Middle East, where salt was a valuable and important commodity, it was a key symbol of hospitality and friendship. Because it was used as a preservative and spice, "sharing bread and salt" meant maintaining a long-term relationship.

What salt to choose?

Extra salt - The most harmful type of salt. "This product is obtained by evaporation and purification with soda. This technology removes all useful elements from salt and leaves only sodium chloride in its pure form. The salt becomes absolutely dead. It replenishes chlorine and sodium, and nothing more. Therefore, do not expect much benefit from such salt the sooner you get more harm.

Salt - Also on the list of harmful salts. Table salt is purified from all impurities and actually contains only sodium chloride. During processing, it is dried in ovens at high temperatures - as a result, the molecules change their structure, and additional elements such as iron, potassium, calcium, magnesium and copper disappear.

Then chemical moisture evaporators are added to the salt, so that it does not stick together into a lump, but remains free-flowing. Salt is bleached again with chemistry. Since natural iodine from salt disappears due to processing, potassium iodide is added to it, which, according to some reports, is toxic to the body. You understand, such salt should not be used at all.

iodized salt - On the shelves of the store you can find salt with the inscription iodized. Marketing companies and promotions claim that such iodized salt is healthy and absolutely not harmful, but in fact it is of little use. Iodized salt is harmful not because of the presence of iodine, but because of its composition, like the most common edible non-iodized salt. In addition, iodized salt is still a chemical product, so those who are seriously concerned about their health should still get iodine from natural foods.

Sea salt - The most useful type of salt, which combines a huge amount of natural minerals, micro- and microelements. It is obtained by evaporating sea water. Sea salt contains a full range of microelements (potassium, sodium, calcium, iodine, iron, manganese, bromine and many others). All of them are actively involved in ensuring the normal process of life.

black salt - Black salt is a popular seasoning in the cuisines of the peoples of many countries of the world. Meanwhile, black salt is a natural unrefined salt, which is mined in such deposits, where it contains substances containing hydrogen sulfide. In addition, due to the rich natural composition, black salt is more beneficial for humans, while it is less salty in taste. According to its properties, black salt is similar to soy sauce - it is rich in substances that act on the body like enzymes that improve digestion. In medicine, the benefits of black salt have been scientifically proven: it helps relieve constipation, eliminates gas formation and increases appetite.

Himalayan pink salt - It is considered the purest on earth, contains about 84 minerals and trace elements, such as calcium, magnesium, copper, iron, iodine. Himalayan salt comes in two varieties: pink and black. "Correct" and useful for the body salt is a salt that contains in a natural - crystalline unrefined form 84 minerals and trace elements that are necessary for the body. This salt is called HALIT. Halite is the only natural mineral that people eat. Himalayan pink salt is halite.

Black Himalayan salt - In fact, its color is dark pink. According to scientific research, Himalayan salt contains from 82 to 92 trace elements useful for humans, while ordinary salt contains only 2. In addition, this type of salt contains all the Himalayan black salt, microelements of the ancient ocean and is the purest of all types of salts and meets modern quality standard.

You yourself are responsible for your health and your life, so choose the salt that you see fit.

In 2007, an article by Nigel Hawkes (The Times) was published, in which the author cited data from fifteen years of research on the effect on the human body of reducing the amount of salt.

The results of the observation were published in the British Medical Journal, they show that in people who add salt to food in a reduced amount, the risk of sudden cardiac arrest and the development of transient cerebrovascular accidents is reduced by 25%, and the number of cases of premature of death.

These discoveries are the result of the fruitful work of the Harvard Medical School medical team led by Nancy Cook. Scientists conducted 2 experiments - in the late 80s and early 90s of the last century.

However, for many doctors it is no secret that excessive salt intake leads to fluid retention in the human body, which in turn provokes hypertension, increases the risk of cardiovascular disease and kidney disease.

Of course, do not forget to choose salt, which contains the most beneficial trace elements and salt intake should be in moderation.

It often happens that the preparation of preservation according to the same recipe leads to unexpected consequences - cucumbers or tomatoes become soft and spread, while in other jars the vegetables are wonderful, crispy and elastic. Why this happens, even experienced housewives with many years of canning experience cannot understand. The answer is simple - it's all about the choice of salt. What snow-white seasoning is better to use, so that later with bitterness and disappointment you don’t watch how conservation turns into an inedible mass? And one more problematic question - is it possible to preserve with fine salt? First you need to figure out exactly what types of salt exist, and only then use each variety for its intended purpose.

Salt types

Before you start getting acquainted with the varieties of salt, you need to remember that this product is not the same in its taste. It seems that it could be easier if you know the amount of seasoning per pot of the finished dish? But not everything is so simple - the same proportions of white matter can sometimes cause bewilderment, because the same soup or borscht turns out to be oversalted. This happens because the salt is more saturated, and this leads to a spoiled mood, as well as lunch or dinner. Especially carefully you need to use salt "Extra", which often turns out to be the culprit of trouble during cooking.

There are several types of salt:

• stone;
• evaporation-vacuum;
• marine;
• cage.

Most people are familiar with rock salt, since it is it that is used for the preparation of preservation, snacks, first and second courses. It is extracted with the help of special machines at great depths underground. At large enterprises, it is ground, after which it is used for its intended purpose - the coarse grinding product is sent to industrial production, and the fine grinding product is sold in stores.

Garden salt is familiar to everyone from the school course. It is mined from the bottom of salt reservoirs, after which it is also sent for processing. This product has several drawbacks, the main one is most of the impurities that make the shade of the product dirty gray, as well as a significant percentage of sand and clay.

The latter type of salt is very expensive and, although "Extra" is often found on sale, it is rarely purchased. Salt deposits are found at a depth inaccessible to mining by machines. Here they act like this - they pump water with the help of a well, the salt dissolves, the concentrated solution is pumped out, after which a salty product is obtained by evaporation.

Sea salt has recently gained the status of a popular winter spice. There are no disadvantages in its use, and the snow-white shade indicates the absence of impurities. In addition, the product is rich in various elements, which has a beneficial effect on the body.

Application of fine salt

Another important point in canning is the size of the crystals, so it is important to pay attention to salt particles when canning:

• powdery;
• fine-crystalline;
• large;
• crushed.

It is best to cook food with fine salt, but preserve it with crushed or coarse salt. Why? Small crystals of a white product dissolve very quickly, which also leads to rapid fermentation of pickles. Large ones, on the contrary, dissolve for a long time, during which time lactic acid bacteria successfully cope with the salting process, vegetables (especially cabbage and tomatoes) turn out tasty, piquant.

In stores, customers are offered finely ground iodized salt. There are no options at all - it is not recommended to use it in canning. Iodine can react with the ingredients of the preparation, the consequences cannot please at the same time - the banks safely go into the category of spoiled ones. Even if the explosion did not follow, the vegetables lose their shape, taste, and the shelf life is significantly reduced.

The use of sea salt, even if it is finely ground, is allowed in canning, but only if the marinade is boiled until the crystals are completely dissolved. In pickles, the use of the product is also undesirable.

Recipe for crispy pickled cucumbers (video)

Cabbage "Khrum-Khrum"

A recipe in which it is categorically not recommended to use fine salt. If you follow the recommendations, the cabbage will turn out delicious, you can either send it to cabbage soup, salads or pies, or just season it with vegetable oil, add a little onion and enjoy the amazing taste. Such cabbage is stored almost all year round, provided that the finished product is transferred to a jar and tightly closed with a lid.

Ingredients:

• 3 kg 300 g cabbage;
• 400 g carrots;
• 900 ml of water;
• 60 g coarse salt;
• 25 g sugar.

Cooking:

1. Finely chop the cabbage using a special tool. If there is no shredder on the farm, you can use a simple kitchen sharp knife.
2. Grate peeled and washed carrots. It is convenient to do this with a grater with large holes.
3. Send processed vegetables to a large container (bucket or jar), be sure to tamp - first with a spoon, then with your hand.
4. Boil the brine by combining the ingredients that remain. You can do this in advance, because salting requires a cold liquid.
5. Pour cold brine over vegetables, close.

It is not worth taking out to the cold, it is better to leave at room temperature. After 4 days, you can treat everyone with a delicious vitamin salad.

Tomatoes "Wow!"

Another recipe for delicious salting, in which, on the contrary, fine salt is very welcome.

Ingredients:

• 2 kg tomatoes (unripe green);
• 400 g pepperoni;
• 100 g of garlic;
• 100 g of dill (dill must be leaves);
• 120 g parsley;
• 90 g celery (leaves);
• 100 g of salt;
• 140 g cilantro.

Cooking:

1. All ingredients must be thoroughly washed and slightly dried on a towel.
2. Cut each tomato, slightly short of the edge. Rub the inside well with salt.
3. Chop all other ingredients (greens, garlic, pepper) finely, mix. Spices do not need to be added, there is enough salt in tomatoes. Spicy lovers can put a little chili pepper, but this is not necessary.
4. Stuff each tomato with a green mixture, put at least a teaspoon of a fragrant green mixture into each vegetable. Put in a large container. No brine is needed - the tomatoes will release fragrant juice, which is enough for salting.
5. Put oppression on top and send to a cold place. For ten days, you can change the tomatoes several times in a container in places for better soaking with the released brine.
6. Appetizing tomatoes are ready to serve. It goes well with the preservation of boiled potatoes.

"Beans"

Since beans are rich in selenium, canning is unthinkable without it for people who lack this substance in the body. You can safely take small salt, the preparation will certainly turn out to be excellent, because it does not need to be stored for a long time, it will certainly be diligently and with great appetite destroyed by home and guests.

Ingredients:

• 980 g beans (dry);
• 900 g carrots;
• 210 g sugar;
• 950 g of pepper;
• 800 g of onion;
• 2 kg 800 g tomatoes;
• 55 g salt;
• 75 ml of vinegar;
• 190 mil vegetable oil.

Cooking:

1. After soaking the beans, boil until fully cooked. You can show culinary imagination and combine several types of multi-colored beans, while keeping in mind that you will have to cook it separately, because the cooking time for legumes will be different.
2. Fry in butter alternately grated carrots and onions cut into large cubes.
3. Combine vegetables (carrots, onions, sliced ​​\u200b\u200btomatoes and peppers into cubes).
4. Put a container with vegetables on the fire, salt, put sugar, pour in vinegar and the remaining oil. Add the beans last.
5. Simmer the workpiece for at least an hour on low heat, stirring the mass regularly.
6. Prepare lids and containers by sterilization. Pack the finished preservation in a hot container, seal immediately. Cool under a blanket or an old blanket, remembering to put the lids down.

Canning without salt (video)

Now not a single housewife should have any questions about what kind of salt should be taken to prepare blanks for the winter. Marinades and pickles will certainly be tasty, fragrant. Exploded cans, cloudy contents and spoiled mood will also go far into the past.