Natuly Keltisch Zeezout

WARNING! Salt can be dangerous to dogs and cats in large quantities! This is not regular salt, but use it only as described below.

A very pure and unprocessed sea salt, hand-harvested according to ancient Celtic tradition. In France, this salt is also called Sel Gris, which means gray salt. This is due to the clay particles present. In addition, only real Celtic sea salt also contains the adhering seawater, so it is recognizable as a wet salt.

This moisture ensures that this salt contains metal and mineral compounds that almost no other natural salt contains. Much salt, including sea salt, is processed to remove the moisture.

Sel Gris is created during the production of the famous Fleur de Sel. Bio-Ron only supplies the real Celtic Sea Salt of a reliable quality, directly from the (small) farmer.

This salt is suitable for human consumption, delicious for cooking and/or taking a bath.

Use as Sole

• Make a Sole by mixing 1/3 Celtic sea salt with 2/3 (preferably filtered) water in a preserving jar.
• Then stir until the water is almost clear again.
• Offer pets an additional bowl of water in addition to the regular water supply with 1 teaspoon of Sole in it.

Only use this for animals that are fed a natural and high-quality diet and are therefore not addicted to salt. An animal that is somewhat balanced and not addicted to salt can easily determine how much it needs. Of course, for animals with kidney problems and the like, use a very low dose.

Use for fermenting

This salt is also ideal for fermenting vegetables, grains and/or herbs yourself and then using them as a pre/pro-biotic supplementary food, comparable to the contents of a herbivore's stomach. Here's how to ferment yourself:

• Chop/mix the vegetables, grains or herbs as finely as possible, put them in a preserving jar and sprinkle generously with salt.
• Then place the mixture just below the water level.
• Pour a layer of oil over it (for example hemp seed oil , coconut oil or olive oil) to seal it airtight so that it does not go moldy.
• Let the jar sit for 1-3 days at room temperature and then move to the refrigerator. After 3-10 days it is ready. If it smells fresh and sour, it is ready to use.