True Hawaiian salt is made by native Hawaiian families and never sold for a profit. The process of making the salt is long and tedious; however, the result is a pure salt that holds nutritional and sacred value. Alaea, which is red volcanic clay, is added to the salt during the final stages of salt making. Hawaiian salt contains trace minerals that are beneficial to the body. It also makes an excellent rub for foods such as pork and fish, and when used as a marinade results in very tender, well-flavored meat.
Instructions
Make Hawaiian Salt
1. Dig small pools in a yard, field, or beach area with a shovel or by hand. The pools should be about 1 foot in depth. Use a flat stone, a pan or an iron to work the dirt and clay from the ground into a smooth and solid pool that will not leak the water. If these items are not available, use the hands or a small, heavy object to smooth out the clay. Creating a smooth surface helps to make the pool leak-proof.
2. Collect water from the shores surrounding the Hawaiian islands. Pour the water into the pools. Large buckets work well to carry the water to the pools.
3. Allow the pools to sit under the sun and other elements until the water has evaporated and salt is present. The formation of the salt is dependent upon the weather, with the best harvesting time being during the summer months, which are hotter and drier.
4. Test the alaea (red volcanic clay) to ensure that it is the proper clay to add to the salt. Scoop a teaspoon of clay and pour it into a glass of water. This mixture should create a bubbling effect, such as that seen with carbonated soda.
5. Mix the alaea into the salt. Spread the mixture out in a clean and dry area to let the Hawaiian salt dry completely.
6. Store the Hawaiian salt in glass jars with tight lids or in a vacuum-sealed storage bag.
7. Smooth out the clay in the salt pool with the stone, and repeat the process of producing Hawaiian salt.
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