5.0 from 6 votes
How to Make Green Salt
Remember you have a low yield with dried salicornia, but since it's basically a salt substitute, a little goes a long way.
Prep Time
15 mins
Drying Time
12 hrs
Total Time
12 hrs 15 mins
Servings: 20 servings
Calories: 2 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 12 ounces sea beans (salicornia species)
Instructions
- Wash your sea beans well to remove any sand they might have on them.
- OPTIONAL STEP: Boil your sea beans in salty water for 1 to 2 minutes, then shock them in a bowl of ice water. This is only for color. The blanching step keeps the salt greener.
- Dehydrate between 90°F and 105°F until hard and brittle, about 8 to 12 hours.
- Break up the dried sea beans with your fingers, then grind in a spice grinder or a strong blender with a dry blade attachment. Sift the powder to remove any larger bits, and regrind those either in the grinder, or with a mortar and pestle.
- Store in a closed container in the dark indefinitely. It will brown slowly over time, so if you don't use it often, keep it in the freezer.
Cup of Yum
Notes
- This recipe makes about 1/4 cup and can be scaled up infinitely.
Nutrition Information
Calories
2kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Sodium
357mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 2
% Daily Value*
| Calories | 2kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 357mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.