Salt is the most commonly used to flavor our dishes. Of course with such broad use, the key is in the amount that was used to bring out the best flavor of the dishes: too much or too little would foul the taste.

This is where a distinguished chef would take pride in knowing and mastering the skill and shaking just the right amount on every dish.

When it comes to fermenting your cabbage, sauerkraut or your napa, kimchi, salt is the major ingredient to allow fermentation of those beneficial lactic acid bacteria.

Salt is used for preserving food as well, by drawing out water and drying food to dehydrate it, drawing out water content in the food to prevent growth of the bacteria causing food poisoning.