From Salt Farm to Table
From Salt Farm to Table
Our salt is harvested from our very own Salt Farm in Kona on Hawaii Island and also from a small salt farm on the island of Molokai. On our Kona Salt Farm, we use Deep Ocean Water that is mineral rich, full of nutrients and makes a mild and well balanced tasting salt that is prized by chefs around the world for its purity, beauty and delicate flavor.
Salt Farm Tours
Join us for a 45 minute tour of our Kona Sea Salt Farm! Located on 7 acres of oceanfront space on Kona Keahole Point, Kona Sea Salt hand harvests Hawaiian Salt from pristine deep ocean waters, 2200 feet below the surface of the Kona Sea. You will learn about the salt harvesting process and the different kinds of salt variations, how deep seawater is different from surface water, the significance of salt in Hawaiian culture and a brief historical overview of the ancient Hawaiian settlement Ho’ona. Lastly, you will finish the tour with a salt tasting of our Kona Pure and Flavored Salts.
Salt Making Process at Our Kona Salt Farm
Sourced from 2,200 Feet Deep
From depths exceeding 2,200 feet, we use a pipeline 6,284 feet long and 40 inches in diameter to bring water onshore. The uniquely clear surface waters above our seawater source are rated Class AA.
Solar Evaporated
Once onshore, the salt water is put into our enclosed solar evaporation system. This unique system is designed to dry our salt naturally using the year-round Kona sunshine.
Sea Salt Crystals
Over the course of 4 weeks, our Salt Master carefully watches as the Hawaiian sun naturally evaporates the seawater. Conditions change seasonally and our master ensures that our salt is harvested at exactly the right time for optimal flavor and texture in every batch.
Finishing Touches
The crystals are gently scooped by hand and placed into covered wooden hoppers for their final drying step. While in the hoppers, the remaining moisture is drained from the salt.
OCEAN WATER - SALT = NIGARI
This concentrated brine called nigari, or bitterns, is most commonly known for its use in traditional tofu making, making ricotta cheese, as well as a nutritional supplement, added to drinking water and mineral baths.
Flavor Infusion
Chef Norman Berg created a number of delicious and creative salt flavors in our Honolulu Kitchen with fresh herbs, locally grown chili, seaweed, lemon zest for a wide range of dishes.
1% to the Ocean
Every purchase benefits the ocean. 1% of all sales are donated to the Papahānaumokuākea Marine Debris Project.
