Korean sea salt

Korean sea salt or Korean brining salt, called wang-sogeum (왕소금; "king/queen salt") or gulgeun-sogeum (굵은소금; "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.

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