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Korean sea salt or Korean brining salt, called wang-sogeum (???; "king/queen salt") or gulgeun-sogeum (????; "coarse salt") in Korean, is a variety of edible salt with a larger grain size and lower sodium content compared to common kosher salt. It is used mainly for salting napa cabbages when making kimchi. Being minimally processed, it serves to help developing flavours in fermented foods.
Video Korean sea salt
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Source of the article : Wikipedia
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