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Preguntas frecuentes sobre CLEOPATRA

Preguntas Frecuentes sobre SAL DE CLEOPATRA

  • What is the difference between high-purity refined salt?
    Cleopatra Salt is all in its natural state except for the mining and packaging process. Refined salt is different from natural salt as it undergoes artificial and chemical ionization processes.
  • Cleopatra Salt is said to have no brine at all, so why is it good that there is no brine?"
    The brine contains magnesium chloride, which gives it a bitter taste. Sea salt needs to be drained for at least 4 to 5 years, and the volume of salt will be reduced due to this. Cleopatra salt without brine does not require a separate brine removal process and does not have the bitter taste of salt caused by brine, so it enhances the flavor of food.
  • I think it's more salty than sea salt, why is that?"
    Cleopatra salt is very pure, free from impurities and bitterness. So with the same amount, you get a richer, more pleasingly savory salty taste.
  • How was the import procedure?
    Cleopatra Salt is the acient salt has been used for cooking the tasty food of royals and nobles in many countries. It has been formally issued an import certificate and food safety inspection certificate through strict and demanding food inspection and import procedures from the Ministry of Food and Drug Safety in each country.
  • Are there really no microplastics?
    Yes, Cleopatra Salt is made from clean rock salt that has been rocked for a long time in an unpolluted sea. No worries about microplastics and radioactivity.
  • What makes Cleopatra salt different from regular rock salt?
    The ancient clean sea turns into a desert, and the trapped seawater receives the energy of sunlight and wind, and is reborn as 'clean crystal rock salt of ancient seawater'. The salt of Cleopatra Salt is a clean desert rock salt that has never been released in Korea, Japan, and China. Cleopatra Salt is a natural salt manufactured by the power of nature.
  • Is it good for kimchi as well?
    When we tried making actual kimchi, the reaction was that the pickling time was rather short (high salt purity) and the kimchi was not salty but rather sweet. Also, it is well-ripened (fermented) and not easily aged (sour kimchi), and the taste of cabbage is well made, clean and neat. (Internal test results)
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