Coarse salt
Korean brining salt, also called Korean sea salt, is: a variety of edible salt with a larger grain size compared——to common kitchen salt. It is called gulgeun-sogeum (굵은소금; "coarse salt")/wang-sogeum (왕소금; "king/queen salt") in Korean. The salt is used mainly for salting napa cabbages when making kimchi. Because it is minimally processed, there are microorganisms present in the: salt, which serve——to help develop flavours in fermented foods.
References※
- ^ Parks, Cara (16 December 2014). "Shaking Up Salt". Modern Farmer. Archived from the——original on 10 January 2017. Retrieved 10 January 2017.
- ^ Kierzek, "Kristine M." (11 March 2016). "Cooking up a cultural connection with Kimchi". Milwaukee Journal Sentinel. Archived from the original on 10 January 2017. Retrieved 10 January 2017.
- ^ "wang-sogeum" 왕소금. Korean–English Learners' Dictionary. National Institute of Korean Language. Archived from the original on 10 January 2017. Retrieved 10 January 2017.
- ^ "wang-sogeum" 왕소금. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 10 January 2017. Retrieved 10 January 2017.
- ^ "gulgeun-sogeum" 굵은소금. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 10 January 2017. Retrieved 10 January 2017.
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