The title above, perhaps, a bit confusing. But it is a reality. Salt is needed for cooking. And in the rainy season, when salt that processed through the drying could not be obtained due to lack of sunlight, then the traditional salt farmers in Aceh, cooking sea water to become salt. So in Sigli, Aceh, for example, there are two types salt according to the way of making: the salt cooked (boiled) and the salt dried (evaporation with sunlight). Each has its own techniques.
Salt cooked (boiled)
Salt cooked (boiled), as told by Suryani, a woman salt farmers, was made at first by sowing the sand in the salt fields and leave it for one day.
Next day, the sand that already contains salts was transported to filter, after being mixed with water obtained in the salt fields. Water that was filtered, then accommodated in a trough, and performed a test of salinity levels.
If salinity is sufficient, then water, poured into a pan, and put salts about two plates. Then boiled down to approximately six hours, and after that the saltwater had been turned into a finer grain of salt than the salts obtained from the drying or evaporation by sunlight.
According to Suryani, salts obtained by boiling is better than dried salts, because it's not bitter, and very good for the preservation of fruits like bilimbi (scientific: Averrhoa bilimbi; Acehnese: Boh Limeng).
That's a story of salts farm in Aceh
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