I just refilled my salt grinders today. Years ago someone gave me a salt pig and a big bag of large sea salt crystals. I've never been a big fan of putting yucky and/or moist fingers into the salt pig, so it stays in a cupboard, and I've been filling my salt grinders from the sea salt (now in a pint canister).

This dry salt, and my good (expensive) brass salt mill already has corrosion under the cap. The inside is lined, thank goodness.

Don't put damp salt in a good grinder!

You could put Himalayan salt in it, but do you use that much of it? I occasionally use it for finishing, but don't care for it for cooking.

I'd suggest regular, cheap sea salt. You can buy a big bag like mine for the price of one of those twee tubes that has just enough for one fill up.

I've not seen sea salt crystals in the store, but the salt I already have is exactly the correct size. Why can't I just put it in the dehydrator to dry it out more? The only problem I see with it (besides the pebbles) is that it is too moist, and I can easily remove the pebbles/gravel when I remove it from the dehydrator. I already have way more salt than I need, as I have regular sea salt (which I believe is iodized, and therefore not usable for pickles) and Kosher salt, which I keep in salt pig that my sister gave me. I also have two containers of Margarita salt.

What I want to know is how to dry the Colima salt in the dehydrator. What should I put it on? Parchment paper or something more sturdy? Here are some instructions for drying it in an oven, but my oven might be too hot for that. I'm concerned that there might be too much air blowing around in the dehydrator to make that practical. If so, I guess I will just dry it in the oven and hope that it doesn't get too hot. The lowest setting is 250°, and I would keep the convection off.

I used the Himalayan salt that I already had the same way I used regular salt. I only use tiny amounts, and so it really doesn't make that much difference.

Isn't the whole point of the Colma salt its texture and flavor? Yeah, sure, you can dry it out, but I'd guess it would lose its specialness. What texture is it? Large crystals, like Himalayan salt that comes in a grinder, works best. Since you didn't like the grinder your H salt came in, I think that would be a good candidate since you're happy to cook with it..

Salt is cheap and plentiful. Very different from Roman times. If you want to use up too much salt, make a salt crusted fish or potatoes. Boom. Now you're short of salt. :) They have sea salt crystals at most grocery stores, I think. Maybe on a low shelf or with the spices rather than the staples.

If you want to dehydrate your Colima, and sieve it, and all that, by all means do! It'll be something interesting. Dare I tease you? For sounding like a classic retired guy?

Legally, sea salt may not be made from the sea because all salts come from the sea.

I try not to use sea salt because of possible pollutants such as microplastics. I do use Himalayan pink salt because I think it has the least amount of pollutants.

I use regular salt with iodine.

I have a brass original "Galloping Gourmet" salt grinder, which works well with all kinds of salt and seasonings.

You can also dry salt in a toaster oven, or pan "fry" with a cast iron skillet.

dcarch

The sal de Colima does not have microplastics in it, according to the descriptions. The texture of it is exactly the same as what is already in my salt grinder, with regards to crystal size.

I will try drying it in the oven, as Oly recommended. I do not think the dehydrator will work for this.

I put some sal de Colima in the oven after removing three rocks from it (which I photographed first), and I will take it out later this afternoon or evening. I did order another salt grinder because I want to have one in Cathedral City, and I ordered some Himalayan salt crystals to put in it. I won't have to worry about salt absorbing moisture there, as the humidity tends to be extremely low.

The sal de Colima actually felt pretty dry to start out with, but in the container, it will pack down and clump due to the moisture.

Yesterday I made some brine for my Habanero sauce, and I boiled some Mexican salt with a couple of bay leaves and then strained the brine through a coffee filter. That should get rid of any rock particles that may have been in it.

Looking in my cupboard, I found that I had bought some Makidaki No Shio (Japanese salt), and it appears to be pure salt with no minerals, except for a small amount of iron. Apparently, I used this for making some kimchi and fermented pickles. The fermentation with the Japanese salt went fine, and so I will try to remember to use this in the future, the next time I make kimchi.