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
Instruction
1
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.
2
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.
3
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.
4
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.
5
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.