천일염 볶기, 김장 재료 소금! 세척 후 이것 해서 보관해주셔야해요(ft. 소금 보관법, 소금 세척, 김장김치 담그기 준비)

From making kimchi to making jang (Korean pickled vegetables), salt is essential, right? Simply removing the brine from the sea salt isn't enough. Be sure to wash it before stir-frying. 🍽Ingredients Sea salt, aged for at least 3 years, with the brine removed. 🍴Method 00:00 Opening 00:35 Place the salt in a colander and shake to clean. Pour clean water over it again, shake off the excess water, and pour it into a large colander to dry in the sun. 01:24 When washing the salt for the second time, place a colander in the same water as the first one, shake it, and rinse. Pour out the clean water. Then, transfer it to a large colander and let it dry. 03:12 How to use the salt-washed water 03:50 Once it's somewhat dry, stir-fry it in a pan over medium heat. 05:24 When you hear a sizzling sound, reduce the heat to low and continue stirring. 06:21 Stir-fry until the salt no longer sticks to the wooden spatula. 06:43 Turn off the heat, let it cool in the residual heat, and then transfer it to a plastic container. 🚦Storage Instructions Store in a cool place. 💌Subscribe to Food Pharmacist    / @푸드약사네요리처방전   📣Connect with Food Pharmacist Blog: https://blog.naver.com/mija_cook Instagram:   / pharm_food   #SeaSaltStirFry #KimJangKimchiMaking #KimJangIngredients Food Pharmacist cooks for the health of families. This video was created by 'Food Pharmacist's Cooking Prescription' and is copyrighted. Unauthorized use without the permission of the copyright holder may result in punishment under copyright law, and legal action may be taken to protect copyright.