Billions of pounds of SALT! Harvest it for FREE from the SEA!

[@Hanna-DailyLife]

This is the most satisfying video I’ve watched today

[@ThingsWhichArentWork]

Hank - You're alive!!!... Great to see you making videos again. Looks like you had a lovely day at the side of the sea. Cheers!!

[@TheNorthwestForager]

Thanks Jim! Its been a very busy past year for me. But now that I have a little more free time I'll see if I can't get couple more videos out. I've been meaning to check out your latest releases, something I got to do on a quiet morning. Catch you later!

[@suerine2523]

Definitely going to give this a try next time we go to the sea to collect seaweed for fertilizer. Thanks.

[@zeromancer-x]

Any concern about impurities ending up in the salt?

[@jaggedrande]

Loved the video😀 keep up the good work. I really enjoyed the bull thistle video as well

[@TheNorthwestForager]

I've already tried this a few different times so I thought I'd share it with you all. Have you extracted sea salt before? Or perhaps from another method? Share your thoughts and experiences down below.

[@dwaynewladyka577]

I prefer sea salt to other types of salt. Great video.

[@zeromancer-x]

It sure tastes better, just don't forget to get your iodine some other way.

[@dwaynewladyka577]

@@zeromancer-x I get my iodine. I eat things like seaweed, so I'm covered. There is a seaweed snack I get at my Safeway grocery store. It is very good.

[@zaneslocombe8008]

That is a higher concentration than I imagined but it seems a pretty expensive way of harvesting sea salt. If you were getting your heat from a solar reflector, that would be brilliant.

[@TheNorthwestForager]

Very brilliant! I like where your going with that. Please let me know if decide to try it.

[@DanielLuechtefeld]

@@TheNorthwestForager this can work just as well in homes that use wood heat, at no additional cost. Just place the pan on the wood stove.

[@oliverbrown6088]

Hi, I reckon that you really want to take that brine home for a slow process for the final salt. Boil until the first powdery or needle-like salts settle on the bottom (calcium salts), then pour your brine off that. Then let it evaporate slow, scooping off pyramidal and square salts (NaCl) but being sure to leave the last liquid behind - called the 'bittern'. Try to taste it next time, it's nasty, almost burning bitter and I doubt that you want that in your seasoning - magnesium and potassium and sulphates and bromides. Going slow at the end also gets you nice flaky finishing salt. Cheers, Oliver (aka @fatofthelandandsea on Insta).

[@TheNorthwestForager]

Hi Oliver. I appreciate the extra details, helps explain why my salt is so potent. Didn't notice a whole lot of bitterness with these batches but definitely very strong. I just figured it was a great reason to use less of it while getting little extra minerals 😁

[@brightpurpleviking]

But what about Fukushima? Any possibility of nuclear waste in it being that it's from the Pacific? Very cool process, though. Thanks for sharing!

[@TheNorthwestForager]

I suppose nowadays there's a good chance of getting radiation or pollution no matter where we source our food... The "soothing" reports say the radiation levels are way too low to hurt anyone, while all the pessimist believe a beach walk is a date with cancer. At any rate I've made it a personal choice not to overly stress about it. I'd rather be more concerned with second hand smoke from my neighbor than how many microns of radiation I'm consuming. Besides all that I'm glad you liked the video :]

[@brightpurpleviking]

The Northwest Forager 😂😂😂 good point! And not being near the PNW we hear the same conflicting warnings.