Qi Power Salt Series

• In accordance with Korean traditional salt-manufacturing process, seawater is supplied to salt field and the salt concentration is raised by the heat of the sun rays. Crystallized salt is extracted from the brine to undergo high heat plasticization process. (Manufacturing process protected by a patent) No other ingredients are added.
• Salt extracting time and high heat plasticization process give delicate variety to the color, particle and taste of salt damps, Qi Power Salt is differentiated from standardized industrial products.
• Crumbly granule status indicates the highest quality. But, it is not recommended to use drying agent. If salt damps, place it in a sauce pan and roast it for about 10 minutes consistently stirring with wooden spoon until it gets dry and crumbly.
• It smells like egg yolk when dissolved in water. It is because of high heat roast process which evaporates sulfur in salt. It also smells of sulfur when used as a seasoning or for preserving cabbage. But, the smell disappears soon.