Would you like to win ten pounds of high-quality, delicious, unrefined salt? Three of you will! Read on.
If there is one thing that is important to cooking at home using natural ingredients, it is using adequate amounts of salt. That is even truer when making homemade soups using homemade stock (like chicken or beef). If you are used to using store-bought stock, you are accustomed to a pre-seasoned broth that contains plenty of saltiness (even the lower-sodium brands!). This can trip some people up when they start making their own broth, they wonder, “Is this broth bland, or is it just me?” It’s generally just the salt – or lack of salt, I should say.
Just in case I am not being clear here – Salting your soup well is crucial for a good tasting soup!
As I was writing Ladled: Nourishing Soups for All Seasons, I realized that I had never taken unsalted, homemade broth and figured out how much salt made it taste salty enough (I’d generally just eye-balled it). After a little experimentation, I figured out that I liked about 1 teaspoon of salt per quart of unsalted homemade broth (unless it was a fish stock, which is naturally more salty). That is significantly more salt then you would generally guess when eye-balling it! While that is just my personal preference, this point is this: expect to use a lot of salt when making soups. Because they are liquid based especially, it takes a lot of salt to make it even start to taste salty.
So salt is vital to a good tasting soup. It should enhance the natural flavors of the broth, vegetables, and other ingredients without overwhelming it. The politically correct world of nutrition would have us believe that salting our food is overrated; I take the stand that salt is an important part of our diet. But I am kind of picky about my salt.
Commercialized salt has about as much in common with its natural form as white sugar has to a sugar cane in a field. Commercialized salt has been stripped of all of its natural nutrients, and then gone through a bleaching process (that can also contain aluminum and ferro cyanide) that is hardly natural or, “real”. I have chosen since the early years of keeping my own house, to buy unrefined salts that contain all of their natural nutrients and is not so cruelly manufactured (cruel to us, not to the salt).
One salt that I frequently come back to is Redmond’s RealSalt. It is less expensive, easy to use as it is not a moist salt, and full of trace minerals. (In fact, it contains over 60 trace minerals!). I used RealSalt in practically all of the testing period for my cookbook, so this is not simply empty praise! I find that it has a nice sweet flavor, unlike the harshness of most commercial salt.
As part of the promotion of my cookbook, Ladled, Redmond has very sweetly agreed to give away ten POUNDS of salt to three people! Once again, this is for those who have pre-ordered my cookbook and sent me an email at kimi(dot)harris(at)gmail(dot)com (please forward your Amazon receipt to show that you bought the book!). This is, unfortunately, only open to those in the US and this contest will close on the 14th of December at Midnight, ET. So send me an email before then if you’d like to a chance to win this (and future!) giveaways.
Thanks all, so much for supporting my book. That means the world to me. All who have emailed me have been put on a list for all giveaways as well as the upcoming soup workshop. Just a little way to say thank you.
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Yum salt:) Congrats on the cookbook!
Just a quick question… did you receive my e-mail with the copy of my pre-order? I’ve had a few e-mails that have not gone out recently. Thank you!
just pre-ordered thru Amazon, can’t wait to get it!
I also love this salt. I never realized the different tastes in different salts until a while ago. I also enjoyed a black salt from Hawaii, it was almost buttery. I’d love to win this great prize.
OOOh! oooh! Pick me! Pick me! I love Soup! I love Salt! I love your blog, and I just pre-ordered “Ladled” on Amazon.
Real Salt is my Go To Salt! Love it.
I’ve just started using this salt and I love it!
My favorite salt!!!!!!! Love it!
I look forward to trying this salt!
Salt is my friend : )
I love Real Salt, have used it for years. That cheap white stuff only is used to make our ice cream!
I enjoy your blog. I would love to try this real salt. I am going to buy you book soon.
Love real salt & would love to win 10 pounds! Thanks for the offering this chance to win!
I sent you an email but never received confirmation that you go it and I was entered. Will you do that? Or should I assume that you got it? I don’t want to create more work for you =) but I want to make sure that I am entered into your great giveaways!
Katie @ Riddlelove
This is fabulous salt! Thanks for such a great giveaway.
Sea salt is where it’s at.
I recall a professional cook saying one very common mistake that home cooks make is to under salt.
Nancy in Alberta
Waaaaah! Too bad the give-aways can’t be out of country! I’d probably pay for S&H if the salt were free…I DO like Realsalt salt, though. The composition and taste are well worth the money – and it’s not the most expensive!
Thank you for this offer. I would love to start using Real Salt and this would be the perfect opportunity for me to try it.
Laura @ Gluten Free Pantry
All of that salt would keep my pantry quite full for all my gluten-free cooking!
I love Real Salt. I’m almost out. Time to win or reorder!
Is there going to be an E-book version of the book?
I pre ordered your book and sent a copy of my reciept to you. Just wanted to verify you got it.
Thanks and can’t wait for the book to arrive!
I love using RealSalt and have actually given it to many people. I sent my receipt shortly after you announced pre-orders of your new book. I can’t wait to receive it and try some new recipes!
It’s not a ‘giveaway’ if purchase of something is required.
Thanks for pointing that out! I didn’t realize that “giveaway” was generally used for something given away free with “no purchase necessary”. I changed the wording above.