How to make natural salt using ancient and modern methods

December 20, 2025 •

4 min read

With only 6% of the world’s salt production dedicated to human consumption, the majority is used for industrial purposes. Discover how to make natural salt yourself, an age-old process that harnesses the power of the sun and wind, resulting in a mineral-rich seasoning for your kitchen.

Quick Summary

This article details ancient and modern techniques for producing natural salt, focusing on the accessible solar evaporation method. Learn how to collect and prepare saltwater, filter impurities, and harvest salt crystals, contrasting the resulting product with refined table salt. Health and safety considerations are also covered.

Key Points

Source Clean Water: The purity of your natural salt depends on using the cleanest saltwater available, away from runoff or pollution.
Filter and Boil: Before evaporating, filter the water to remove debris and boil it to kill any bacteria or microorganisms.
Choose Your Method: Opt for solar evaporation for larger crystals and a slower process, or stovetop boiling for faster results and finer grains.
Prevent Burning: When using the stovetop method, stir frequently as the brine thickens to prevent the salt from scorching and burning.
Dry Completely: Ensure the harvested salt is fully dried before storing it in an airtight container to prevent clumping and moisture absorption.
Embrace the Minerals: Unlike refined salt, homemade natural salt retains trace minerals, which can impact its color, texture, and flavor profile.

Sourcing and Preparing Your Saltwater for Evaporation

Making natural salt starts with obtaining a suitable brine, typically from the ocean or a saltwater lake. The quality of the final product is directly tied to the cleanliness of your source water, as any impurities will become concentrated during the process. Choosing a pristine location away from industrial areas, marinas, or agricultural runoff is critical. For home-based production, gathering water in clean containers, like plastic jugs, is the most practical first step.

Once collected, the water needs to be filtered to remove large debris like sand, seaweed, and other particulate matter. A simple method involves pouring the saltwater through a fine-mesh sieve lined with a coffee filter or cheesecloth. For further purification, especially if you have concerns about bacteria, boiling the water for at least six minutes is recommended before beginning the evaporation stage.

The Solar Evaporation Method: A Timeless Technique

Solar evaporation is the oldest and most natural method for producing salt. It relies on the sun's energy and wind to evaporate water from brine, leaving behind salt crystals. This technique is most effective in warm, dry climates with low precipitation.

Steps for Solar Evaporation:

Pour the filtered, and optionally boiled, brine into wide, shallow, non-reactive dishes, such as glass baking pans. The large surface area helps accelerate evaporation.
Cover the dishes with cheesecloth to protect against dust, insects, and other contaminants while allowing moisture to escape.
Place the dishes outside in a sunny, dry, and well-ventilated location.
Allow the water to evaporate slowly. Depending on the climate, this can take several days or even over a week. Slow evaporation is key to forming larger, more uniform salt crystals.
As the water level drops and salt begins to crystallize, you can consolidate the remaining brine into a single dish to maximize crystal formation.
Once the water has evaporated, scrape the salt crystals from the bottom of the dish.
Place the scraped salt on a baking sheet and leave it in a low-temperature oven or a warm, dry place to ensure it is completely dry.

Making Natural Salt with Stove-Top Evaporation

For a faster alternative, or in climates not suitable for solar evaporation, you can evaporate the brine indoors on a stovetop. This method produces smaller, finer salt crystals than the slow solar process.

Steps for Stovetop Evaporation:

Heat the filtered brine in a large, clean stockpot over high heat.
Bring the water to a boil and reduce the heat to a simmer as the volume decreases.
As the solution concentrates and salt crystals begin to form on the bottom, stir frequently to prevent scorching.
Continue heating until most of the water has evaporated and you are left with a wet, slushy consistency.
Reduce the heat to its lowest setting and continue stirring until the salt is completely dry.
Spread the finished salt on a baking sheet to cool and fully dry before storing.

The Difference Between Natural and Refined Salt

Natural salts, harvested via methods like solar evaporation, retain a higher concentration of trace minerals from their source, such as magnesium, calcium, and potassium. Refined table salt, on the other hand, is heavily processed to remove impurities and often fortified with iodine and anti-caking agents. The mineral content is a key differentiator, influencing both taste and nutritional profile.


Feature	Natural Sea Salt	Refined Table Salt
Processing	Minimally processed; retains natural minerals.	Heavily processed; minerals stripped and often added back (e.g., iodine).
Mineral Content	Contains trace minerals like magnesium, potassium, and calcium.	Primarily sodium chloride; other minerals are typically absent.
Texture	Varies from fine flakes (like fleur de sel) to large, coarse crystals.	Uniformly fine, consistent grain size due to processing.
Flavor	Richer, more complex flavor profile due to trace minerals.	Simple, sharp, and intensely salty flavor.
Appearance	Can be off-white, grey (like Celtic salt), or pink (like Himalayan), depending on minerals.	Uniformly bright white.
Moisture	Often contains a bit of moisture, especially flaked varieties.	Dries completely and includes anti-caking agents to prevent clumping.

Conclusion: The Reward of Homemade Salt

Making natural salt, while requiring patience and a good source, is a rewarding project that reconnects you with a fundamental element of cooking. Whether you choose the slow, sun-driven method or the faster stovetop approach, the result is a flavorful, mineral-rich salt far superior in character to its refined counterpart. The process is a testament to the power of nature and provides a unique ingredient for your culinary adventures. By understanding how to make natural salt, you gain an appreciation for its origins and can enjoy a purer product.

Additional Resource

For more information on salt harvesting techniques and history, Traditional Ways of Knowing: Salt Harvesting from the University of Hawaiʻi at Mānoa provides a deep dive into the subject.

Frequently Asked Questions

Yes, it is safe, provided you collect the water from a clean, pristine source and boil it thoroughly to kill bacteria. During evaporation, any heavy metals or impurities will become concentrated, so a clean source is essential.

Use a large, non-reactive pot, such as stainless steel or glass. Avoid using aluminum pots, as the salt may react with the metal.

The color of your salt is determined by the trace minerals present in the source water. Grey salt (like Celtic) gets its color from clay in the salt pans, while pink salt contains iron oxide.

Natural sea salt contains only trace amounts of naturally occurring iodine, which may not be enough for a healthy diet. Most commercial table salt is fortified with iodine to prevent deficiencies.

The yield depends on the salinity of your water source. For example, two gallons of bay water can yield about 1 1/4 cups of salt, but this will vary.

Store the fully dried salt in an airtight container, like a mason jar. The high mineral content of some natural salts may cause them to absorb moisture over time.

The best method depends on your climate and desired result. Solar evaporation is more natural and produces larger crystals, while stovetop evaporation is faster but results in smaller, finer grains.