Choose fresh and mature bamboo stalks. The bamboo should be free rom any cracks or damage.
Use high-quality sea salt or rock salt. The salt is typically ground to a fine texture before the bamboo stuffing process.
Cut the bamboo stalks into smaller sections (length in 20-30cm). Split each section lengthwise to create a hollow tube. Stuff the tube with salt, packing it tightly. Leave some space at the top for expansion during roasting process.
Use a mixture of clay or yellow soil to seal both ends of the bamboo tubes. The clay acts as a barrier and prevents the salt from leaking out during roasting.
Roasting the bamboo tubes: The sealed bamboo tubes are placed in a specially designed bamboo salt furnace or kiln. The furnace is heated to a high temperature, usually around 800-1500 degrees Celsius. The roasting process typically takes several hours.
After roasting, the bamboo tubes are allowed to cool down completely. Once cooled, the clay seals are broken, and the bamboo tubes are cracked open. The resulting bamboo salt chunks are then carefully extracted.
The extracted bamboo salt chunks are ground into a fine powder using a grinder or mortar and pestle. The powder is then filtered to remove any impurities or larger particles.
The bamboo salt powder is packaged and sealed in airtight containers to maintain its freshness and prevent moisture absorption.