The practice of making Asin Tibuok, the artisanal sea salt… (Philippines)
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EN: Gathering of Coconut Husks. The making of Asin Tibuok starts with the collection of husks from mature coconuts for drying.
EN: Soaking of the Coconut Husks. The dried coconut husks will then be soaked in the preparation open saltwater pits called "paril" for at least three months to allow maximum seawater absorption, giving the Asin Tibuok a rich, earthy taste.
EN: Chopping of the Coconut Husks. After the soaking period, husks are taken out of the saltwater pits and chopped into smaller pieces.
EN: Drying of the Coconut Husks. The chopped husks are sun or air-dried in the hut or "kamalig" for days.
EN: Burning Process. The dried coconut husks are then piled in the kamalig and burned for days.
EN: Collection of Hardened Ash (Gasang). The pile of hardened, salt-rich ash called "gasang" is collected after burning.
EN: Filtering Process. The gasang are placed into a funnel-shaped filter called "sag-sag", where the seawater is poured to get a concentrated salt-rich brine or "tasik".
EN: Clay pot Making. Specially made clay pots called "ku'n" are prepared to hold the brine.
EN: Cooking Process. The ku'n are lined on the long stove or "laga-an" and then continuously filled with tasik whil the liquid evaporates over controlled fires which takes many hours to complete.
EN: Asin Tibuok. The prolonged exposure to heat and dire leaves the ku'n with fractured bottom pieces exposing the formed salt, asin tibuok which will then be left to cool down overnight followed by the removal of the soot for the pottery's reddish color to be revealed.
