MASSTIGE TIME

You might wonder, "Why nine times?" There’s no strict rule that it must be baked exactly nine times. In both Eastern and Western cultures, the number 9 represents completeness, fullness, and the highest level. Similarly, the nine-time baking process is believed to maximize the salt’s effectiveness, reflecting this idea of completeness. In practice, the more the salt is baked, the more impurities, toxins, and excess saltiness are removed. At the same time, beneficial compounds from the bamboo and red clay gradually infuse into the salt, increasing its mineral content.

Now, let's take a closer look at the meticulous process behind creating bamboo salt through nine firings.
First, clean, high-quality sun-dried salt is prepared. For reference, Atomy uses only sun-dried salt from the West Sea coast, which has been stored for over three years until all moisture is completely removed. This salt is then packed into giant bamboo barrels rich in natural sulfur—specifically, barrels made from bamboo that has grown for more than three years.

Filling the bamboo barrels is a critical step. The salt must be packed tightly with no empty spaces, which prevents air from getting between the grains, avoiding oxidation and contamination, and also reduces the risk of the bamboo splitting. Proper packing ensures heat spreads evenly during baking, resulting in consistently high-quality bamboo salt. Finally, the opening of the bamboo barrel is sealed with red clay to keep out any foreign substances.

The bamboo tubes are first filled tightly with sun-dried salt. They are then placed in an clay cave and fired using only natural pine wood, following the traditional method at temperatures exceeding 800°C for 48 hours. After firing, the salt is carefully removed from the bamboo tubes. Once cooled, the bamboo salt is packed into new giant bamboo tubes and undergoes another 48-hour firing in the clay cave. This process is repeated eight times to ensure maximum purity and quality.

The final step! The salt—already baked eight times and packed into giant bamboo barrels—is fired one last time at temperatures exceeding 1300°C. At this extreme heat, the salt completely melts, turning into a red or purple molten liquid that looks like lava. Once it cools, it solidifies into jukyeomseok (Bamboo Salt Stone). Depending on how finely this stone is crushed, it becomes either the powdered or crystalline bamboo salt that we use at home.

Through the nine-time baking process, the sodium chloride (NaCl) content of the salt is reduced by nearly 50%, making it less salty. At the same time, it becomes a strongly alkaline food, enriched with a wide range of minerals such as magnesium, sulfur, potassium, and iron.
In general, nine-times-baked bamboo salt is known to contain over 80 different minerals. It is believed to support detoxification and body purification, provide anti-inflammatory and antibacterial benefits, help maintain an alkaline body balance, improve digestion, and boost immunity.