To make BAMBOO SALT, minced sun-dried salt cultivated in the west coast of Korea is put into a bamboo receptacle made out of golden bamboo that is more than three years old, and then the inlet of the bamboo receptacle is plugged with red clay fetched from deep in a mountain and it is roasted in an iron pot over a pine charcoal fire nine times.

If it is roasted with a pine charcoal fire once, the bamboo is reduced to ashes and the salt melts and becomes a white pillar. During this, bamboo oil infiltrates into the salt by the force of fire. The hardened salt lumps are ground into powder and then put into a bamboo receptacle again. With this cycle, it is roasted eight times more.

Every time it is roasted, the salt color becomes darker grey. And when it is roasted the ninth time, resin is sprinkled on and the temperature of the heat is raised to over 1500°C with a specially manufactured tool. Then the salt melts and flows down like lava. If this is cooled and becomes hard, its shape becomes like stones or ice. BAMBOO SALT is completed by grinding those lumps into powder for easy intake.

The major materials of BAMBOO SALT are sun-dried salt, golden bamboo, pine, and red clay. They all should be made in Korea. This is because the salt from the west coast of Korea on the Korean Peninsula contains the most medicinal properties and the bamboo grown in Korea also has many medicinal properties needed.