Coarse sea salt (천일염) is a sea salt made by letting the sea salt evaporate by the sun. It is a fresh coarse distilled sea salt that contains minerals.
This salt is used for fermentation, salting, brining, seasoning clear soups, vegetable dishes, grilled fish, and meat.
This salt can be massaged with fresh seafood like octopus to clean them really well. You can also mix this salt with water to create a bath to clean vegetables well.
When making kimchi, this salt is used for brining cabbage to make kimchi because it is gradually absorbed by the cabbage and in the end produces a better crispy kimchi outcome.
Finally this salt can be used to make soy sauce, soybean paste, or pickled cabbage or fish.
As you can see this salt is a staple in the pantry. If you can not find this salt then you can use use Morton’s salt, himalayan pink salt (암염), pickling salt or 굵은 소금 which is another Korean coarse salt.
