He poured the seawater from one bamboo tube into another that had been split in half and placed it over the fire to boil.
As the seawater slowly evaporated, a layer of white crystals visibly formed on the inner wall of the bamboo tube.
This sea salt wasn't like the pure white sea salt you'd find in a kitchen; it had a faint yellow color.
This salt was inedible. It was even a grade lower than coarse salt, mixed with a large amount of minerals. It had to be purified and filtered before it could be eaten.
Fortunately, he had come prepared. On his way back from the beach, he had made a detour to the stream and collected two tubes of fresh water.
When the seawater in the bamboo tube had mostly evaporated, with crystals clearly forming at the bottom and a layer of yellow liquid remaining on top, he removed it from the fire and carefully poured off the surface liquid.
