|
|
|
Salt-Works
Next to 'Lombok' (chili peppers), salt is the favorite condiment of the grain-eating Balinese. In the southern part of the island a vigorous family-run cottage industry produces clean, unrefined natural salt from seawater. The island's salt-making capital is Suwung. Another salt-producing area is the broad tidal flat of Jimbaran. The glistening, volcanic black-sand beach at Kusamba, three kilometers northeast of Klungkung, is a third salt center. All three locations use different methods to produce salt, though the principle is the same: large amounts of seawater are deposited onto land and allowed to dry under the sun. The residue is scooped up, leached, and the outflow allowed to evaporate, leaving gritty salt crystals which are then purified. The Jimbaran salt-works employs an evaporator, a large, loosely woven bamboo basket extruding a long, white, dripping stalactite around which forms a cake of salt. Salt-makers produce an average of about 25 kg per day. Salt-makers at each site claim that the salt from the other locations is crude and bitter, but it's generally believed Jimbaran salt is the highest quality. Because of its complex beneficial minerals and bio-electronic properties, sea salt balances alkalinity/acidity levels, renews energy, restores good digestion, rejuvenates the body's bio-system, and relieves allergies and skin diseases. |
|
| Copyright © 2012, Bali-Island.com Indonesia |