About Bamboo Salts
Bamboo Salts (also known as Jukyeom) originates from Korea. It was originally developed by Korean doctors and monks almost 1,000 years ago as a folk medicinal remedy for various illnesses. The Bamboo Salt is made by putting sea salt into cases made from bamboo trunks with 3 years of growth.

After the salt is inserted into the trunks, the ends are sealed with natural yellow clay that is rich in minerals. The trunks are then roasted in a furnace with pinewood being used as fuel. The process requires 10 hours of roasting at a temperature between 1,000 to 1,500 oC. This procedure can be repeated from three to nine times. In the ancient times, the process was only repeated two or three times. However, through repeated experimentations that doctors discovered that Bamboo Salt gained higher medical effectiveness if it was baked for more time. This method enhanced the amalgamation of minerals from the bamboo and the yellow clay into the sea salt.

Additionally, the numerous high-heat roasting process was more effective in ridding of impurities in the sea salt. It has been found that the salt reaches its highest medical efficacy when it is baked for 9 times. After 9 times, the medicinal benefits of the salt drastically decrease from over-roasting. Because of the time and effort put into making the 9-times-baked Bamboo Salt, the 9-times-baked Bamboo Salt is specially named as Purple Bamboo Salt for the purple color hue resulted from the numerous repeated roasting processes. As a result, you can see various Bamboo Salt being labeled as 1x, 3x, 6x, 9x; these labels indicates the number of roasting processes the specific Bamboo Salt has received. Because the medical efficacy correlates with the amount of roasting procedures, the price range can differ significantly depending on the number of roasting processes.