You will need
- Cast-iron frying pan
- Thick leavened bread (or rye flour)
- Coarse salt
- Wooden spoon
- Linen bag or glass jar for storing the finished salt
In order to chetvergova salt turned out delicious and not burnt when cooking, use a cast iron skillet. In the absence of such utensils you can bake the salt in any other thick-walled pot, but it is possible do not use aluminum. Below the salt by long cooking at high temperatures is not absorbed harmful heavy metals.
Pour into a heated pan , salt and rye flour. Gradually increasing the temperature, mix the salt with flour in a clockwise direction throughout the entire cooking time. It is better to use for mixing wooden spoon or spatula. The calcination lasts for a long time and salt with the flour does not darken.
As soon as the salt will change color, the stove must be off and ready salt leave on the stove until midnight. After midnight, the salt we need to pour in a thick canvas bag or glass jar, which must also be tightly resealed. Chetvergova salt ready and available for use for human consumption.
If you don't have kvass grounds, instead you can use the soaked rye or Borodinsky bread in a ratio of 1 kg of coarse salt – 5 kg of bread. These ingredients are mixed, then the prepared mixture was put in a preheated 250 degree oven and bake until the bread turn black. Thereafter, the mixture need to grind and sift through a sieve.
Each village had its own recipe of black salt. For example, in Kostroma in chetvergova salt when cooking, to conventional ingredients were added and herbs: oregano and mint. Hence the name of this salt - Kostroma black salt.
For the preparation of chetvergova salt not use fine iodized salt.