Description
Salt is the oldest and most taken-for-granted ingredient in the kitchen. Yet Venice owes much of its fortune to salt: before spices and silk, the salt pans of the lagoon and the trade in "white gold" made the Republic rich. The word salary comes from there, from the salt once used to pay for work.
In my kitchen I prefer unrefined sea salt, which keeps a rounder flavour. I use it with a light hand, because herbs, spices, citrus and savoury ingredients such as tamari or umeboshi vinegar can season a dish just as well.
And then there is the salt that works on its own: the salt of fermentation, as in kimchi or preserved lemons, where it becomes a tool to preserve and transform.
In my kitchen I prefer unrefined sea salt, which keeps a rounder flavour. I use it with a light hand, because herbs, spices, citrus and savoury ingredients such as tamari or umeboshi vinegar can season a dish just as well.
And then there is the salt that works on its own: the salt of fermentation, as in kimchi or preserved lemons, where it becomes a tool to preserve and transform.
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