I just love Real Salt.
I love the rustic multicolored granules. I love the story on the bottles of how it was discovered. I love that it comes without contamination from modern pollution. I love the 60 trace minerals.
I love sprinkling it on my eggs with abandon not worrying about the perils of refined salt. (What’s the deal with the health benefits of unrefined salt?)
Now that I’ve even been down in the mine in Utah, I love the whole company and their commitment to quality and purity even more:
And I love that the 10-pound buckets, of which I now have many, are awesome to fill with a whole 9-tray batch of crispy apple chips. Just sayin’. It’s the little things.
When we were filming for the Kids Cook Real Food eCourse, we were turning brand names away from the camera, but on my Real Salt, I was like, “I know them – I kind of want this one on camera, and I know they won’t mind!”
We’ve been Real-Salt-onites since at least 2010 and Remond-Clay-ites for almost as long. I love their products and even more, their philosophy of business: The customer is always right, the product should be natural, God’s gifts, best quality, and generosity is certainly their default.
“Did you bring your own salt?” the gal next to me at my last book club asked, surprised.
“Um, yeah,” I ducked my head sheepishly. I had been trying to surreptitiously get my Real Salt pocket shaker out of my purse to make the beet-tomato-and-goat-cheese salad come into its own with flavor, but I got busted.
Since I was outed anyway, I figured a little real food evangelization wouldn’t hurt. “It’s Real Salt, and it has over 60 minerals instead of just two. It’s from this ancient underground sea deep in Utah.”
Yes, I really do stuff like that. And I give out Real Salt minis as stocking stuffers and party favors. Real foodies can be a different sort of breed (a heritage one, hopefully, right!? Ha!).
How we use our Unrefined Sea Salt
It used to alarm me a little bit when I realized how quickly I could go through a 10-pound bucket of unrefined salt.
It took our family less than a year to get through the whole thing!
And it’s not like we’re superfluous with our shaker at the table – although I admit I’m not afraid to add a little more to my eggs or soup, because I know that I’m still not using as much white salt as your average American eating processed foods.
So although it shocked me at first when I realized that I could already see the bottom of this seemingly massive bucket of salt, I’m not worried about it.
When you think about from-scratch cooking and start adding up the teaspoons, it’s easy to understand how fast it can go!
Using Real Salt in a Whole Foods Kitchen
My son was reading the Real Salt shaker at the table one night when he was about 10, and he piped up with curiosity, “Why do other salts have anything other than just salt in them?”
I told him that most salts add stuff to make it flow well.
“That’s dumb,” he wisely said. “Why?”
“I guess salt sometimes clumps up a little bit,” I answered.
“Who cares? Not a big deal.”
White table salt is also usually adulterated with dextrose, a corn sweetener. Why that’s there I really don’t know.
We’re all about the Real Salt, with the full spectrum of minerals.
I love supporting this US company while supporting my family’s health, and my husband loves the grilling seasoning so he can just take one bottle outside to season meat.
Where Does it Go?
When you’re measuring by the teaspoon or tablespoon (and not just a tabletop shaker), here’s where your Real Salt goes:
- Homemade chicken stock requires 1 teaspoon per quart. When I make a batch, I always make three, so that’s about 4-6 gallons of broth, or 16-24 teaspoons (up to a half cup) of salt!
- Our favorite whole wheat rolls use 2 teaspoons of salt for just one batch, and my honey whole wheat sourdough that used to be our daily bread, literally, calls for 2 teaspoons per batch as well.
- I’ve fallen off the wagon, sadly, of making homemade crackers, but both the Wheat-Thin-style cracker and the sourdough cracker that I used to make regularly take another teaspoon per double batch (and a double batch is barely worth dirtying the bowl – I’m a quad batch homemade cracker maker when I take the time!).
- Throw a half to a full teaspoon into each casserole, batch of rice, or pound of homemade sausage that I make and you can see how it really adds up!
I’ve now graduated from the 10-pound bucket to the 25-pound bag, which I split with my mom who makes a lot of homemade bread.
Real Salt offers plenty of ways to buy salt in bulk, in case 25 pounds seems a little much.
- Regular 26-oz. refill pouch (my mom loves the pour spout on these, easier to refill the shakers)
- Eco-friendly paper refill pouch (I love this one because I hate throwing away plastic)
- 10-pound bucket (reuse the bucket for airtight food storage like dried beans, homemade apple chips and more!)
- 25-pound bag (this is a plastic bag, but I’ll at least use it to line a bathroom garbage before throwing away)
If you are ready to get REAL with your salt, use the code “Kitchenstew” for 15% off anything.
Other Ways to Use Real Salt
My husband and I are trying to take one detox bath per week (rather unsuccessfully, unfortunately, but it’s a good goal). We use Redmond bath salts and a good soak, and not only is it relaxing but I know I’m assimilating minerals through my skin that can bring better balance to my body.
I also use Real Salt for cleaning. It works so well to clean my cast iron pans!