Ingredients (by weight)

• 40 parts distilled (or at least filtered) water

• 9 parts salt (non-iodized)

• 1 part MSG

• 0.1 parts disodium inosinate and disodium guanylate (aka E635)

Directions

1. Bring the water to a boil, then remove from heat.

2. Mix in the minerals and stir until they all dissolve.

3. Put the water in a shallow non-reactive (ie, non-metal) dish.

4. Leave to evaporate.

Notes

• Example: 200g water; 45g salt; 5g MSG; 0.5g E635

• Coarse salt takes a long time to dissolve, consider grinding it.

• Using tap water can cause a powdery calcium build-up over the salt flakes, or if the water has dissolved minerals they can impart off flavors to the salt.

• Super salt brand names: Ajinomoto (Japan)

• Slower drying times should yield larger crystals.

References

• Business Insider: Everyone should cook with MSG, says food scientist

• Alpha Foodie: How to Make Flaky Salt

• America's Test Kitchen: Be a Salt Farmer

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