Salt is a cheap additive that transforms a regular bar of soap into a luxurious sea salt soap bar that gently exfoliates and softens your skin. Sea salt soap is a nice alternative to baking soda when it comes to abrasive cleaners, but still not too harsh.
Salt Soap is a unique fact on how well it cleans, with its molecules containing one hydrophilic and one hydrophobic end. This means that one end of the soap molecule loves water, while the other is attracted to oil.
When using this soap for washing, one end of its own molecule will attach to the water molecule (which usually rubs off the oil) and the other end will attach to the oil. When you rinse away the water away, so does the oil.
The same process also goes for dirt, which is either coated in oil or attached to something with oil. It also disrupts surface tension, which makes water thicker by disrupting its ability to stay in a spherical drop. The salt mixed in gives it that scrub power to really get things clean up.
Sea salt soap can be used for just about any job that requires some good cleaning skills, but know that it may not work quite as well in the hard water. Hard water disables the molecules in soap, thus, preventing them to foam and clean properly.
Kind of Salt to Use
Dead Sea salt and Epsom salt are not advised because of their high mineral content and Epsom salt is also high in magnesium. Both will draw moisture from the air and make a sweaty, weepy soap. Sea salt and Pink Himalayan salt are both preferred and wonderful choices.
- 4 tablespoons of Himalayan pink salt, or coarse sea salt,
- 8 tablespoons of liquid castile soap and
- a glass jar with a tightly fitting cover.
Thoroughly mix together the liquid castile soap and your choice of salt. Place in a glass jar with a tightly fitting cover and store out of direct sunlight.
To use, slightly wet the surface that needs cleaning and sprinkle over the rough side of a sponge and scrub away.
This blend will eventually harden (this is the ultimate goal) Use a small hard chunk to scrub at oily pots and pans. If you are impatient to allow it harden up, put in the refrigerator for several hours and then break into chunks to use.