RUMITNYA PEMBUATAN GARAM KUSAMBA BALI - GARAM TRADISIONAL KUALITAS INTERNASIONAL

Summary

This video takes viewers to the Kusamba village in Klungkung, Bali, where traditional salt farming has been practiced for generations. The process of creating high-quality organic salt is highlighted, from the meticulous land preparation to the use of both manual and mechanical methods for extracting seawater. The video showcases the unique techniques, including the use of geomembranes and palungan to enhance the salt's purity and flavor. Additionally, it reveals the importance of preserving cultural heritage in this artisanal industry, offering a glimpse into the sustainable and deeply-rooted traditions of salt farming in Bali.

Takeaways

• 😀 Traditional salt farming in Kusamba, Klungkung, Bali, produces high-quality organic salt with a rich umami flavor.
• 😀 The salt production process starts early at 6:00 AM, where the land is leveled to prepare for salt farming.
• 😀 Initially, seawater was directly used for irrigation, but modern technology now includes a pump system to ease water transfer.
• 😀 The water collected is then filtered through a distillation process to remove impurities and ensure the salt's purity.
• 😀 Two types of drying methods are used: one with a palungan (wooden trough) and another with geomembrane, with geomembrane yielding better results in terms of salt quantity and quality.
• 😀 The salt needs to be carefully balanced with the right amount of water for the crystallization process, which takes one day if the weather is hot.
• 😀 Over-drying salt can lead to changes in taste, making it overly salty and slightly reddish in color.
• 😀 The geomembrane method results in whiter and more abundant salt compared to the palungan method.
• 😀 Salt produced using geomembrane tends to be saltier and more sought after by buyers due to its flavor.
• 😀 The finished salt is carefully dried, sometimes in an accelerated drying process for faster sales, depending on demand.

Q & A

What is the main focus of the Kusamba salt-making process?

The main focus is the traditional method of making organic, high-quality salt in Kusamba, Bali. The process involves carefully preparing the land, collecting seawater, boiling it to remove impurities, and drying it to form salt crystals.

At what time does the salt-making process begin in the morning?

The process begins at 6 AM when the farmers start preparing the land by spreading the sand evenly to ensure uniform salt crystal formation.

How do the farmers collect seawater for the salt-making process?

Farmers use a pump system to collect seawater, which is then stored in trays for further processing. This modern method is more efficient than traditional manual collection.

Why do the farmers boil the seawater in the salt-making process?

The seawater is boiled to remove excess impurities before it is spread across the prepared fields. This ensures the salt produced is of high quality and free from contaminants.

What are the two methods used for drying the salt in Kusamba?

The two drying methods are the 'Palungan' method, which produces softer and less salty crystals, and the 'Geomembran' method, which results in whiter, denser, and saltier crystals.

How long does it take for the salt to dry in the Kusamba process?

If the weather is favorable, the salt can dry in just one day. However, drying time may vary depending on the thickness of the salt layer and weather conditions.

What makes Kusamba salt unique in terms of flavor?

Kusamba salt is known for its rich, umami flavor, which is a result of the careful, traditional process of evaporation and drying that preserves its natural taste.

How is the consistency of the seawater important for the salt production?

The consistency of the seawater is crucial. If the water is too concentrated, it results in overly salty crystals, which affect the final taste. Properly balanced water ensures the best flavor and texture.

What are the advantages of using the Geomembran method for drying salt?

The Geomembran method produces salt that is whiter, denser, and more flavorful. It also results in a higher yield, with up to double the amount of salt compared to the Palungan method.

What is the significance of the traditional salt-making process in Kusamba?

The salt-making process in Kusamba is a cultural heritage that has been passed down through generations. It is not only a livelihood for the local farmers but also an important aspect of Balinese traditions and identity.