Morton Salt Substitute, Sodium Free, 3.12 oz
$17.32
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Product Details
This is the Morton shaker that swaps sodium chloride for potassium chloride, which carries its own savory bite; sodium free is the label term Morton uses. It dissolves the same way into water, stock or a simmering pot.
It does not behave identically on the tongue. Potassium chloride has a bitter or metallic note that a fair number of people pick up, and it reads loudest when the crystals land on food at the last moment. Cooks tend to get better results stirring it in early, or working it into marinades, brines, soups and dishes built on garlic, herbs, citrus or chili, where other flavors sit over the top of it.
Nutrition Information
| Servings per container | About 74 |
|---|---|
| Serving size | 1/4 tsp (1.2g) |
| Calories | 0 |
| Total Fat | 0g (0% DV) |
| Sodium | 0mg (0% DV) |
| Potassium | 610mg (17% DV) |
| Total Carbohydrate | 0g (0% DV) |
| Protein | 0g |
Morton Salt Substitute, Sodium Free, 3.12 oz
$17.32
The Complete Guide
Where It Works Best
| Use | How | Result |
|---|---|---|
| Soups, stews, beans and braises | Stir in early, during cooking | Dissolves fully and the long cook mellows it |
| Marinades and brines | Dissolve in the liquid with garlic, herbs and citrus | Seasons from the inside with no aftertaste |
| Eggs, potatoes and vegetables | Season while cooking, add lemon or vinegar at the end | Acid covers the bitter edge |
| Pasta and rice water | Half the amount of salt you would normally use | Grains season evenly |
| At the table | A light shake on hot food | Fine on most dishes, strongest on plain foods like steamed vegetables |
| Quick breads, muffins and cookies | Same measure as salt | Works, since the salt is there for flavor only |
Tips And Common Mistakes
- Start with half. Use about half the salt a recipe calls for, taste, then add more. Too much at once is what brings out the metallic note.
- Dissolve it rather than dust it. Potassium chloride tastes most like salt in solution and least like salt sitting dry on the tongue, so stir it into the pot or the dressing instead of sprinkling it on a finished plate.
- Pair it with loud flavors. Garlic, onion, chili, herbs, lemon, vinegar, tomato and pepper all sit over the top of it.
- Blend it if you are cutting back rather than cutting out. A 50/50 mix with regular salt in a separate shaker cuts sodium in half with almost no change in taste.
- Skip it in yeast bread and canning. Salt controls yeast and preserves vegetables; the substitute does neither job well.
Who It's For
- Anyone cooking on a sodium-free or very low-sodium eating plan
- Households where one person cuts sodium and everyone else wants the food to still taste seasoned
- Cooks who want a second shaker to blend with regular salt
Questions About This Product
The things people actually want to know before they cook with it.
Does it taste like salt?
Is this the same as Morton Lite Salt?
How much do I use in place of a teaspoon of salt?
Can I bake with it?
Can I use it for pickling, canning or curing?
Is it right for everyone?
What Shoppers Say
Honest reviews from people who actually bought it.