How to Make a Himalayan Salt Brine

himalayan salt sole

A Himalayan salt brine also known as Salt Sole is very easy to make and you can use it for bathing or also drinking.  About a teaspoon of salt brine a day on a consistent basis has many health benefits.

Contrary to popular belief, salt is not bad for you.  Himalayan salt is the purest salt on earth and does not contain any chemicals or additives.  It has no pollutants as it comes from the foot of the Himalayan Mountains with no processing.

Benefits of Drinking Salt Brine

  • Balances the ph in your body
  • Eliminates heavy metal build up such as lead, mercury, calcium and even arsenic
  • Build up of electrolytes in the body
  • Stimulate digestion and metabolism
  • Aid in circulation
  • Balances blood sugar levels
  • Prevents muscle cramps
  • Energy boost
  • Removes Acidity from your cells
  • Relieves Congestion

Himalayan Salt Brine Recipe

In a glass jar that has a lid, such as a mason jar, fill with Himalayan salt chunks or crystals. Add spring or purified water to the top filling the jar.

Close and let sit for 24 hours.

If the salt has dissolved add a few more pieces to the mixture and allow to sit again.

When the crystals sit at the bottom of the jar and no longer dissolve, the solution is ready to use.

Note: the salt is anti bacterial and anti-microbial and can be stored for years. You can add to the same jar forever. It can be stored in this glass container without any altering of it’s properties or decomposition.

I really like this glass jar below. It has a wooden spoon so you can stir it to help it dissolve. I don’t know about you, but I am a stirring person. You need to make sure an use a wooden spoon to do this and not a metal one! This Himalayan salt sole jar comes with this spoon!




You can find this Himalayan Sole Jar here under the edible salt menu..

I get all of my Himalayan Salt here

One Response to “How to Make a Himalayan Salt Brine”

  1. Lesley says:

    This is a great step by step tutorial to making pink salt brine, thanks for sharing! I’m off to do this right now.

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