Usuba
Black Salt with Kvass Sediment
A traditional seasoning made from coarse salt and kvass sediment. Prepared by baking in the oven, then ground in a mortar. Perfect for fresh vegetables and eggs.
- Total
- 50 min
- Standard serving
- 83.3 g
1
Ingredients
Total 2
Instructions
- 1
Step 1
Mix coarse salt and kvass sediment in equal proportions. Kvass sediment is the precipitate from bread kvass or liquid rye dough made from flour and water.
- 2
Step 2
Spread the mixture in a fireproof baking dish or other oven-safe cookware.
- 3
Step 3
Bake the mixture in the oven until completely hardened.
- 4
Step 4
Grind the finished salt in a mortar to the desired consistency.
- 5
Step 5
Use black salt with fresh vegetables and eggs.
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