Rock Salt (Homemade Large-Crystal Salt from Brine)

Name: Rock Salt (Homemade Large-Crystal Salt from Brine)
Ingredients: 500 g Sea salt or kosher salt (non-iodized); 1 liter Filtered water

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesRockSaltFromScratchLargeCrystalBrineEvaporationHomemadePureSalt

Nutrition (per serving)

0Calories

0 gProtein

0 gCarbs

0 gFat

0 gSugar

39000 mgSalt

In a large pot, dissolve salt in filtered water over medium heat → stir until fully dissolved (saturated brine — no more salt dissolves).
Bring to gentle boil → reduce to low simmer → let simmer uncovered 1–2 hours until volume reduces by half (concentrated brine).
Line a shallow baking dish or glass container with parchment → pour hot brine into dish (≈1–2 cm deep).
Place in warm, dry spot (oven with light on, sunny windowsill, or dehydrator at 50 °C) → let evaporate slowly 3–7 days (or longer).
Check daily: crystals will form on surface → gently break crust occasionally to allow deeper evaporation.
When water is gone and large clear/white crystals remain, collect crystals → rinse lightly in cold water to remove impurities → air-dry completely.
Store in airtight container indefinitely — large-crystal rock salt for finishing, brining, or cooking.