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Servings: 12

Servings: 12
  • 2 Tbl sugar (carbohydrates)
  • ¾ tsp salt (sodium chloride)
  • ¼ tsp NuSalt (potassium chloride)
  • ½ tsp Epsom salts* (magnesium sulfate)
  • ½ tsp brewer’s gypsum (calcium sulfate) - optional; available at homebrew store. Bonus: you can use it to make tofu from soy milk.
  • 1 tsp citric acid or Fruit Fresh (available where they sell canning supplies). This is for flavor and balances the high pH of the gypsum; Fruit Fresh also adds some vitamin C
  1. Shake everything up in a jar - or better yet, whir it in a perfectly dry blender for a few pulses to distribute everything evenly and to grind some of the larger particles finer. Store in a jar with a tight lid. Use ½ tsp. per 12 oz glass of water - stir to dissolve well.

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