DoomsdaysCWOoooh...! It is possible to make sea salt from seaweed! Trying that out after my next beach excursion (assuming the ocean bacterial levels are low -- always check that first!)
How to Make Seaweed Salt
By Maria Finn
Excerpt: "Seaweed is a beautiful vegetable. Underwater it sways in the current and tossed onto beaches, it wraps into fractal patterns, telling the story of a storm. It’s also delicious and adds umami depth to your salt. Umami is that sixth taste sensation that triggers your pleasure endorphins. Seaweed is high in many vitamins and anti-oxidants and rich in magnesium, calcium and iron. It also naturally contains iodine, so if you make seaweed salt, you are set.
"It’s easy to grab a handful of seaweed, and especially kelp when you are out on the water, or wade out during a very low tide and get it from the water or newly exposed rocks. If strands are on a bare beach, avoid these because insects are already decomposing it. When picking wild foods, never take more than a third of the leaves from each plant, seaweed included. Virtually all seaweed is edible, though some is more delicious than others. Or you can purchase seaweed at your local store.
"For seaweed salt, you’ll need about two small to four medium size strands of kelp, or the equivalent of other types for each gallon of water. Let the harvested sea water sit until sediment has settled to the bottom, then scoop out the water and run it through a cheesecloth to remove any debris.
"Pour your salt water into a pan, the flatter your pan is, the more quickly it will cook down. Boil on high for 2-3 hours."
Full instructions:
https://www.instructables.com/How-To-Make-Seaweed-Salt/
