- 6 tbsp fine sea salt
- 3 tbsp vinegar (we used malt)
- 1 tbsp cornflour
Put all the ingredients into a small bowl and use a wooden spoon to mix into a paste. Scrape the paste onto a baking tray and leave it uncovered at room temperature for 24 hrs until hardened. Use a fork to break up the hardened mix into a coarse powder. Will keep in an airtight container for up to two months.