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Nigari: the Bitter Liquor Left When Sea Salt Crystallises
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TheChef

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TheChef

14. uMfumfu 2026DK
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Nigari: the Bitter Liquor Left When Sea Salt Crystallises

Boil seawater down and common salt crystallises first; what stays behind is a bitter liquor, mostly magnesium chloride. Salt makers called it bittern and kept it out of the salt, Andrew Ure (1839) notes, because it spoils it. In Japan it is nigari, from the word for bitter, and it is what sets soy milk into tofu.
Oqalayo
A day of boiling

Imiyalelo

1

Boil the seawater down

Boil clean seawater in an iron kettle over a wood fire, topping it up, until salt crystals start to form on the surface and fall.

Izinto zokwakha zalesi sinyathelo:

Amanzi olwandleAmanzi olwandle20 amalitha
IzinkuniIzinkuni1 as required

Amathuluzi adingekayo:

Iketela LensimbiIketela Lensimbi
Umgodi womliloUmgodi womlilo
2

Rake out the salt

Keep it simmering and scoop the salt out as it crystallises into a draining basket over a bowl. Stop before the pan runs dry: the last liquor is the bittern.

Amathuluzi adingekayo:

Ukhezo LokhuniUkhezo Lokhuni
Obhasikidi bokuvuzaObhasikidi bokuvuza
IndishiIndishi
Iketela LensimbiIketela Lensimbi
3

Collect the drips

Let the salt drain for a day or two. Pour what drips into the bowl together with the liquor left in the kettle: that is nigari.

Amathuluzi adingekayo:

Obhasikidi bokuvuzaObhasikidi bokuvuza
IndishiIndishi
4

Bottle it

Keep the liquid nigari in a stoppered bottle. It is very bitter; it is a coagulant, not a seasoning.

Amathuluzi adingekayo:

Amabhodlela engilazi anezivimboAmabhodlela engilazi anezivimbo

Izinto

2
  • 1
    Amanzi olwandle
    20 amalitha
    Isibambeli
  • 1
    Izinkuni
    1 as required
    Isibambeli

Amathuluzi Adingekayo

6

Le blueprint yenza

Thumbnail
Isibambeli

I-nigari (i-magnesium chloride)

Free

50
0
Thumbnail
Isibambeli

I-sodium chloride (usawoti)

Free

445
0
1
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