Searched for and prized by tofu makers, liquid nigari is an all natural product created through our sea salt harvesting process.
This mineral-rich brine consists of magnesium chloride, as well as magnesium sulfate, calcium sulfate and potassium chloride. It is this concentration that gives nigari its bitter taste (nigari is from the Japanese word for bitter).
Used in creating tofu
and other types of fresh cheeses, nigari is also a game-changer in the world of fermentation
and sourdough bread baking.
Located on a stunning 400 acre farm with over 2 km of untouched ocean frontage on Oyster Bay, our salt harvestry's surrounding waters are glacier fed and bordered by old growth forests. This brings a unique blend of minerals to our salt while keeping our water source clean and unspoiled.
During high tides we collect water at the exact point where the currents from the South of Vancouver Island meet the strong, cold currents from the North, making for a spectacular blending of tides and minerals that are constantly in motion.
Our sea salt is simply that; sea salt. It’s completely natural with over 30 trace minerals found in the Pacific. That means none of the additives or chemicals so commonly found in mass-produced salts. The result - a difference you can taste.
Vancouver Island Sea Salt is produced responsibly and with respect for the environment and our carbon footprint. Any ingredients infused into our salts are sourced ethically and sustainably. We are a proud Supplier Partner of Ocean Wise.