Category: Jacobsensalt
The fine grain dissolves instantly for brines, while the flaky one actually clings to food the way it should on a finished plate. I’ve used all three in the same week and each one earned its place in my cabinet.
Having all three grain sizes in one bundle is so convenient when I'm moving between finishing a salad and seasoning a stew. The coarse crystals really pop on top of roasted veggies, and the fine one dissolves beautifully in sauces.
Having all three grain sizes in one bundle is so convenient, I don't have to keep separate containers in the pantry anymore. The fine salt dissolves perfectly for baking, and the medium is my go-to for everyday cooking.
