Korean Pink Salt Recipe
Fasting-friendly Korean pink salt recipe for hydration and electrolyte support, blending tradition and science to aid weight loss routines.
Equipment
- Measuring teaspoon
- Glass or cup
- Spoon for stirring
Ingredients
- ¼ teaspoon fine Korean or Himalayan pink salt ≈ 1.5 g
- 8 oz 240 ml filtered room-temperature water
- Optional: ½ teaspoon apple cider vinegar or lemon zest for flavor
Instructions
- Measure ¼ teaspoon of pink salt and add it to a clean glass.
- Pour in 8 oz (240 ml) of room-temperature filtered water.
- Stir well until the salt is fully dissolved.
- Add optional lemon zest or apple cider vinegar if desired (for taste, while keeping it fasting-safe).
- Sip slowly, ideally on an empty stomach in the morning.
Notes
Keep the drink simple during fasting to avoid breaking autophagy.
Use fine pink salt for easier dissolution.
Do not exceed 1 tsp total salt per day from all sources.
For flavor, stick to non-caloric additions like lemon zest or ginger juice drops.
Ideal for intermittent fasting mornings, hot climates, or electrolyte support.