Salt making in Bali is a fascinating and traditional practice, especially in areas of Klungkung Regency. Here’s a brief overview of how it’s done: Salt farmers start their day early, collecting seawater in buckets. They often carry these buckets on bamboo poles over their shoulders. The seawater is then spread over a flat, solid base of fine black volcanic sand. This sand is ideal for the evaporation process. The seawater is sprayed several times over the sand and left to dry under the sun. The sun’s heat evaporates the water, leaving behind salt crystals. Once the top layer of sand dries, it’s raked to collect the salt crystals. These crystals are then gathered and placed in large wooden boxes. More seawater is poured into the boxes, seeping through the salted sand to increase the salt concentration. This process is repeated until the desired concentration is achieved. The highly concentrated brine is then left to evaporate further, resulting in pure sea salt flakes. Salt making in Bali is labor-intensive and highly dependent on sunny weather. Despite the hard work, the resulting sea salt is prized for its natural purity and unique flavor.