Bamboo salt was introduced by Korean Oriental medicine doctor Ilhun Kim (1909–1992). He described the traditional method of making bamboo salt in his book The Universe and the Divine’s Medicine.
Bamboo salt is made by filling sea salt into bamboo tubes, sealing the open ends with natural clay, and roasting them in an iron kiln using pine wood. After roasting, the hardened salt is ground into powder and placed into new bamboo trunks. This process is repeated several times.
In the final stage, the salt is heated at a much higher temperature, around 1,300°C, until it melts like lava. The melted salt is then cooled and hardened into a stone-like form. This is how high-quality bamboo salt is produced.
The repeated roasting and melting process helps reduce impurities while allowing the salt to absorb beneficial minerals from bamboo, clay, and pine wood. As a result, bamboo salt develops its unique mineral composition, strong alkalinity, and distinctive taste.
For many years, bamboo salt has been used in Korea as a traditional health food and natural mineral salt. Today, it is valued not only as a seasoning but also as a unique Korean food product rooted in traditional wisdom.
Why Consume Bamboo Salt?
Salt is essential for the human body. It helps maintain fluid balance, supports hydration, and plays an important role in electrolyte regulation, especially when the body loses fluids through sweating or diarrhea.
Bamboo salt is different from ordinary salt because it is produced through a traditional roasting and melting process using sea salt, bamboo, natural clay, and pine wood. Through this process, bamboo salt develops a unique mineral composition and distinctive taste.
Bamboo salt contains various minerals, including potassium, calcium, magnesium, phosphorus, iron, zinc, manganese, and selenium. These minerals contribute to its unique characteristics as a traditional Korean mineral salt.
In particular, potassium, calcium, and magnesium are important minerals that help support normal body functions and fluid balance. For this reason, bamboo salt has long been valued in Korea as a traditional health food and natural seasoning.
Today, bamboo salt is used not only to enhance the flavor of food but also as a premium mineral salt rooted in Korean traditional wisdom.
The founder of bamboo salt, Il-Hoon Kim (1909–1992)
Il-Hoon Kim was a traditional Korean medicine doctor in Korea. He believed that many people would suffer from modern diseases, such as cancer, diabetes, and hypertension.
He emphasized that air pollution and modern foods contaminated with pesticides and chemical preservatives could contribute to various health problems.
He wrote many books explaining his views on the causes of diseases such as cancer and diabetes. He also left many traditional prescriptions using herbal medicine and bamboo salt.
He regarded bamboo salt as an important element in supporting health and preventing modern lifestyle-related diseases. His theory has influenced traditional Korean medicine doctors and continues to be discussed today.
His work has contributed to the traditional understanding and use of bamboo salt in Korea.