This article was taken from the March 2012 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
Paying for your salt? If you live near the coast, you can make it yourself. But making this tasty condiment depends on more than just boiling off seawater.
Boil it
Strain seawater through a fine sieve or muslin to get rid of any debris, then boil it until 90 per cent of the water evaporates, stirring occasionally.
Dry it
Once it is the consistency of wet sand, pour it into a broad roasting tin or baking sheet, and leave it for five days, stirring once a day.
Store it
After it has dried out fully, put it into an airtight container.
This will stop it absorbing more moisture and taking on smells from spices and cooking.
This article was originally published by WIRED UK
