Worth Their Salt

Jonathan Sawyer, chef at Restaurant Trentina in Cleveland, and Jeremy Umansky, the restaurant’s “resident forager and ‘fermentationist,'” are growing their own seasoning salts:

“The process starts with a super-salty solution of the recycled salt and water. Sawyer ties a string to a spoon or stick, suspends it into the solution and waits. As the water evaporates, salt crystals begin to form on the string. When the whole string is covered in giant crystals after about 30 days or so, it’s removed and set out to dry. Then, the salt gets misted with the brine, which hardens onto the crystals, imbuing them with color and the flavor of whatever it came from.”