Making Szechuan Salt
1. Toast whole spices individually until fragrant (if required).
2. Cool spices.
3. Crush spices using mortar and pestle (or food processor, or blender).
4. Add salt and process/blend for a few seconds until desired consistency.
Making Lime & Ginger Salt
5. If wet ingredients have been added, dry flavoured salt in the oven (105°C) until the wet ingredients are dry and crumbly.
6. Store in pantry (airtight) for up to 4 weeks.
Chicken Salt
1/2 cup salt
1/2 cup chicken stock powder
Chilli & Smoked Paprika Salt
1 cup salt
2-4 teaspoons dried chilli flakes 
1-2 teaspoons smoked paprika 
Orange & Ginger Salt and Lemon & Ginger Salt
Fire Salt
1 cup salt
2 teaspoons chilli flakes
1 teaspoon dried garlic
1 teaspoon dried onion flakes
Zest from 1 lime
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice  
Lime & Ginger Salt
1 cup salt
Zest from 2 limes
5cm fresh ginger, peeled & finely grated
Mushroom Salt
1 cup salt
1/4 cup dried mushrooms 
1/4 ground nutmeg   
Szechuan Salt
1 cup salt
2-3 tablespoons szechuan peppercorns (toasted) 
1 tablespoon ground chilli powder    
Vanilla Salt
1 cup salt
2 vanilla beans (seeds only) 
Bush Tomato Salt
Bacon Salt
Bloody Mary Salt
Cajun Salt
Celery Salt
Chilli Salt
Chilli & Lime Salt
Chilli & Thyme Salt
Citrus Salt
Cranberry Salt
Curry Salt
Fennel Salt
Garlic Salt
Garlic & Herb Salt
Herb Salt
Herb & Lemon Salt
Japanese Salt
Lemon Myrtle Salt
Lemon Pepper Salt
Lemon Salt
Lime Salt
Matcha (Green Tea) Salt
Mushroom & Parmesan Salt
Onion Salt
Orange Salt
Pistachio Salt
Porcini & Parmesan Salt
Rosemary Citrus Salt
Rosemary & Lavender Salt
Rosemary Salt
Seasoned Salt
Smoked Salt
Spiced Salt
Sriracha Salt
Steak Salt 
Tomato Salt
Vanilla Salt
Vegetable Salt
Wine Salt 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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