The Korean people produced salt with sea water to suit the natural and geographical features of the country which is bounded by the sea on three sides.
Salt production in Korea which had begun in ancient times developed into a special division of labour in the period of the Three Kingdoms which existed between the mid-3rd century BC and the mid-7th century AD.
Soybean paste made with salt was one of the main subsidiary foods in Palhae Kingdom (698-926), the successor to Koguryo (277 BC-AD 668), and particularly fermented soybeans were known to the neighbouring country as its speciality.
Salt production saw further development in the period of Koryo (918-1392) and Koryosa (History of Koryo Dynasty) referred to it, saying that in the period salt fields totalled 610.
The salt production method known through the sites of saltpans unearthed in Nampho and other places was as follows:
First, a large quantity of plants including seaweeds and reeds were cut and soaked with sea water when the tide came in.
And they were dried in the sun. When sea water evaporated, white salt powder appeared on the surface of the plants and they were put into again and rinsed in the sea water which had been stored in pools at high tide to increase its salinity.
Sea water with high salinity was then boiled in a cauldron to obtain salt crystals.
The method was carried forward and developed through the periods of the Three Kingdoms and Koryo to the feudal Joson dynasty (1392-1910).
Now salt is produced in large quantities at the salt production bases built on the west and east coasts of the country.
Delegation of DPRK Ministry of External Economic Relations leaves for Iran
A delegation of the DPRK Ministry of External Economic Relations led by Minister Yun Jong Ho left Pyongyang by air on April 23 to
April 25, 2024
A delegation of the DPRK Ministry of External Economic Relations led by Minister Yun Jong Ho left Pyongyang by air on April 23 to
