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I'm glad the kosher worked for you. I wouldn't say "avoid sea salt", I'd say "avoid fine salt". When you get right down to it, All salt is sea salt. It's mined from oceans dried up millennia ago, or taken from current oceans and evaporated. Kosher worked better for you because the crystals were larger. Some sea salt crystals are huge, Maldon, for example. ...


1

The kosher salt worked much better as suggested. I also did a batch using some ordinary table salt with a similar outcome. I was originally instructed to use a generous amount of salt, which I think was simply easier for me to use too much of as I'd never made this before. As the cabbage is weighed down all the moisture comes out of causing the cabbage to ...


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If the label on your product lists the amount of sodium per some amount of your blend, then this answer should be useful to you. In the US that information is required on all manufactured food items sold. If your label doesn't have that information, look to other other answers here. I'm sure this is a common question in many parts of the world. IF YOUR ...


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Thank you, all of you, who contributed by answers or comments to the thinking that leads now to this answer. I listened to all of you, and it worked. I can't describe how tickled I am. Your suggestions opened my mind to thinking that this could still "work" even if it didn't quite go as I hoped. As it turned out, the end product exceeded my hopes. This is ...


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You'll have to make your own cream cheese from scratch. It's a hassle to make, but you get to control what goes into your cheesecake.


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If you're willing to add a soft texture, you can make a soft-ball caramel and knead the salt into that. Then freeze the 'dough' and shatter it with a chef's hammer. If you dip that in the dry caramel, it should buffer the salt and keep it from dissolving before your shell hardens. You can also do this with fondant or ganache or the like, if you're looking ...


2

Speculative: Another way would be to borrow a technique used by makers of jawbreakers and pyrotechnics: Coating a seed with powder Seed: big grains of salt--but not too big for your wonderful sounding ice cream! Powder: powdered sugar Stick with me, we'll carmelize it later ... In a rotating can at least six inches across and six inches deep at about ...



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