I first learned about the use of salt water when I was in my 20's. Dr. Norman Walker whose health teachings he used in his own diet were taught in the educational programs at Naturopathic Schools.
He suggested the use of Catalina Sea Water to add by drops to juices. He didn't say it was to balance out the potassium, but I interpreted it that way.
I began making my own because it was cheaper to make my own which amount in less than a pound of salt; and my time to make it. It cost $15 a gallon at time. I liked knowing I could buy it if I wanted to, but that option is no longer available.
The reason I make it is because it gives a quick, cooked, available liquid salt. Using raw salt in water without cooking it is hard on the kidneys Raw salt needs cooking for at least 20 minutes. I also keep roasted salt on hand as well. I use both for different occasions, sometimes one or the other depending on how I feel at the time I am preparing a dish. Because I am in AZ and it is dry here, I am more inclined to use the sea water.
You will find Inland Sea Water inthe health food store, but it is not the same as ocean water salt.
The Inland Sea Water's sodium content is 15-25% of the
total volume of the content of the minerals' content: Its salinity is
6x greater than the oceans. Please do not buy Inland Sea
Water because it is dangerous to the kidneys and the nervous
system. Ocean water is 3.5 (3 1/2%) the total
volume of minerals. The sea water has all 59 atomic elements of which
we are constituted. The ocean water salt volume is by far much higher than
the ocean inside of us, but the Navy employed the use of ocean water balanced
the level of the salinity in our blood to use in their hospital ships as a means of life
saving means when there were not enough blood available for transfusions. ( I have read this and was told this).
The salt water you are making here is aimed at being the salinity of ocean water.
Therefore, when using it for your cooking, it is important to remember that its use is as powerful as using the raw salt...a little goes a l o n g way. In the macrobiotic cooking principles, we learn that it is the respect for the use of salt that makes our diet fail or succeed for us.
So when using the salt water solution, I start out by using "drops" as carefully as I would the amount of "grains" I would pick up or measure when using raw or roasted salt
A gallon I make lasts over a year. I use it for water, spraying on seeds in careful amounts when I don't want to use soy sauce, adding a drop to left over grains to make a porridge, sauces, spreads, dressings, juices water, etc. until I taste where I want to stop adding the salty taste.
Here in AZ, we can buy David Jackson's Si Salt, the macrobiotic quality he makes available.
I do not use rock or mine salt. Some say there is no difference because it is the same salt that got locked into the earth from the sea. I don't know for sure, but I use the  sea salt.
I learned years ago that if one were a meat eater, the rock and mine salts are more easily handled by them whereas sea salt is more easily handled ones who are inclined to the grain/vegetable diet.
As the Buddha said, Believe Nothing,
No matter where you read it
or who has said it,
not even if I have sait it,
unless it agrees with your own reason
and your own common sense.
Here is my recipe to make salt water: You might want to make a quart to do your trial run.
The given amounts are for making a quart of the water.
1/4 c + lT Si Salt (David Jackson's product) to
l quart of water
Bring your water to a boil and add the salt, cooking it for 20 minutes
on a slow rolling boil, covered. It takes 20 minutes to cook the salt.
Store in a plastic bottle that is safe to use. A #7 as is on the blue
jugs at Whole Foods is good.
If you store in glass, you will end up with algae. I don't know why.
If you use another salt other than David's, be sure it dissolves and is
clean. If you use grey salt, it has an imbalance of magnesium to sodium
and is dangerous to the heart and is very dirty.
This recipe for the saltwater should taste as salty as ocean water. You will have to depend on your memory to help you remember the taste of its saltiness.
If you end up with a recipe that tastes more salty, you can dilute to
get the salinity that tastes to you as close to the ocean water you
experienced. Without a meter to check the salinity, we have to use our
memory of the experience of getting a mouthful of it at one time as a
wave dunked us.
I got the idea for the salt amount to use for making the salt water from
a Reader's Digest article I read years' ago.
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