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Comment by madman2890 | Hacker News Reader

Thanks for the post. I was just in Seoul and at the Gyeongbokgung museum they had an entire section dedicated to salt, it's history, different forms, and importance. Until recently, in that expo and reading this article, I didn't realize just HOW important salt truly is.

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If you have the chance, don't forget to taste the Korean "flower salt", which is basically salt in crystal flakes, as it naturally forms during evaporation. I haven't yet found a better salt for beef.

Doesn't have to be Korean, most countries with any coast line make good flaky sea salt.

Here in Denmark, we make it on the island of Læsø, where the geography helps concentrate the sea water before it is used to make sea salt.

That's the fancy expensive stuff. I use flaky sea salt from 2kg buckets I buy at a restaurant supply store. Much less expensive, works just as well.

A favourite of mine are "Maldon Sea Salt Flakes". Not sure if it is actually "fleur de sel" but it is truly delicious and available almost everywhere (for instance through amazon...)

My favorite salt, and relatively affordable, is Celtic Sea Salt. There are so many varieties of salt out there!

Sure, as long as you don't claim its magically more healthy than other forms of NaCl. Not saying you do; just seen that regularly claimed by people who prefer/swear by certain salts.

I don't make any health claims; however, un-processed salts, such as Celtic Sea Salt contain much more than just sodium. They contain many other minerals.

In other words, Celtic Sea Salt is more than just NaCl.

Fleur de sel ("Salt flower") is also popular in Brittany.

We also use salted butter in almost all of our traditional dishes.

Day to day importance of salt in history is preserved in language.

"Worth his salt."

Salary.

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