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Overview

Korean brining salt, also called Korean sea salt, is a variety of edible salt with a larger grain size compared to common kitchen salt.^[1]^[2] The salt is used mainly for salting napa cabbages when making kimchi. Because it is minimally processed, there are microorganisms present in the salt, which serve to help develop flavours in fermented foods.^[1]

Terminology

In Korean, the category of sun-dried sea salt is primarily referred to as Cheonilyeom (천일염). In literal translations, cheonilyeom means 'sky-day-salt', a direct translation of the Hanja, 天日鹽, or more simply, 'solar salt' / 'sun-dried salt'.^[3]

The terms gulgeun-sogeum^[4] (굵은소금; "coarse salt") or wang-sogeum (왕소금; "king/queen salt")^[5] are often used interchangeably to describe its large grain size, which makes it ideal for brining and fermentation. Cheonilyeom is the specific product (solar salt), while gulgeun-sogeum is the general description (coarse salt).

History

Salt production in Korea has always relied on seawater due to the lack of salt mines. The development of the production process can be categorized into two major periods: the traditional boiled salt method and the modern solar salt method.

Early Traditional Methods (Pre-1907)

For previous centuries, the primary method of salt production in Korea was called Jayeom (자염, lit. "boiled salt").

Process: The Jayeom method, which has surviving records dating back to the Goryeo Dynasty, involved securing brine with a high concentration of salt from mudflats and then boiling it down in large down in large cauldrons until salt crystals formed.
Usage: This method was applied throughout the Joseon era (1392-1897), and it was the primary source of salt for regular consumption and food preservation, though it was labor-intensive and costly in terms of fuel^[6].

The Introduction of Cheonilyeom (1907-Present)

Timeline: The cheonilyeom (천일염, "solar salt") method was introduced to Korea in 1907.
Process: Unlike Jayeom, the cheonilyeom method is non-boiling, relying solely on natural evaporation (sun and wind) to create salt crystals. Seawater is moved between a series of evaporating ponds, gradually increasing the salinity before it crystallizes on fields of tiles or clay.
Modern Significance: This sun-dried process, conducted on the large mudflats of Korea's western coast, has been practiced ever since its introduction. In modern times, Korean sea salt produced from these mudflats accounts for a significant portion of the global production of mudflat sea salt. This natural process, which ensures the salt retains its mineral richness and coarse texture, is recognized as a traditional method and a Korea Important Fisheries Heritage System in certain regions (KIFHS)^[7]. Taepyeong Salt Farm's Salt Museum in Sinan-gun, Jeollanam-do, is the site of the largest sun-dried salt producer in Korea and is a Registered Cultural Heritage Site^[8].

Culinary Uses

Korean brining salt, Cheonilyeom, is prized almost exclusively for traditional Korean cooking methods due to its large grain and high mineral content. It is considered indispensable for the country's essential fermented foods.

Use in Fermented Foods

Cheonilyeom is considered indispensable for the three major categories of traditional Korean fermented foods:

Vegetable-Based Fermentation: Essential for various types of kimchi, including Napa cabbage (baechu) kimchi, radish (mu) kimchi, and cucumber (oi) kimchi.
Sauces and Pastes (Jang): Used in the preparation of fundamental Korean condiments, such as soybean paste (doenjang), chili paste (gochujang), and soy sauce (ganjang)^[9].
Salted Seafood (Jeotgal): The preferred salt for preserving various types of salted and fermented seafood, such as salted anchovies and salted shrimp (saeu-jeot).

Brining and Texture Preservation

The salt's primary and most important use is for brining vegetables (known as jeol-im, 절임), particularly the Napa cabbage for making kimchi^[10].

Slow Salting Action: The large size of the cheonilyeom crystals ensures the salt dissolves slowly and evenly permeates the vegetable tissue^[11]. This slow salting process controls the release of water, preventing the vegetables from becoming overly soft or 'mushy' and maintaining their desirable crisp texture throughout the long fermentation period.

Mineral Function: The high mineral content of cheonilyeom, including calcium (Ca) and magnesium (Mg), chemically interacts with the pectin in the vegetable cell walls^[12]. These minerals are crucial for maintaining the firmness and hardness of the vegetable tissue during fermentation and long-term storage^[13].