Rock salt out Klodawa

If you haven't tried Kłodawa salt yet, be sure to give it a try—it will become a regular guest in your kitchen!

Discover salt from our European mines

Rock salt from Kłodawa in Poland is a special kind of salt. It is known for its purity, rich mineral composition and unique taste. It is prized when preparing fermented products such as sauerkraut or pickles, as well as other products that require the use of natural salt with no additives.

Origin and purity

Kłodawa rock salt is mined from deposits in the Kłodawa mines in Poland, which are known for their high quality and purity. The salt is carefully extracted and processed without the use of chemicals or other additives, allowing it to retain its natural beauty. It is also not enriched in any way to achieve a desired colour. It is natural from start to finish.

Rich mineral composition

Rock salt contains a wide range of minerals, including calcium, magnesium, potassium, iron and iodine.

Unique taste and texture

Kłodawa rock salt has a distinctive taste and a fine, compact texture. As well as adding a salty flavour to dishes, it is often praised by chefs and food lovers for its natural flavour-enhancing properties.

Ideal for making fermented foods

Kłodawa rock salt is often used when preparing fermented products such as sauerkraut or pickles. The salt helps preserve the crispness and texture of pickled products and contributes to the development of flavour during fermentation. What’s more, the salt is not iodised, so you don’t need to worry about this element slowing down the fermentation process.

Use in the kitchen

In addition to being used to prepare pickled products, Kłodawa rock salt is ideal for versatile use in the kitchen. It works very well for seasoning hot dishes and marinating, as well as as a finishing touch for salads and grilled vegetables.

A tip from ietsGezond.nl: when preparing brine for fermentation, use one heaped tablespoon of salt per litre of water. Always boil the water you plan to use for fermentation. It’s best to add the salt while the water is boiling. When pouring the brine over your fermented vegetables, don’t pour all the water out of the pot! This is rock salt, so there will always be some salt residue at the bottom that has not dissolved in the water.