What is Jukyeom?


Articles about Jukyeom


What is Jukyeom?


  • Jukyeom ( Korean Bamboo Salt ) is a health salt extracted from the roasting process using five major sub-materials that is the sun-dried salt from the Western Sea Coast of the Korean Peninsula, bamboo plants of more than three years old, pure yellow soil from deep valleys, pine tree firewood and steel furnace.
  • Jukyeom ( Korean Bamboo Salt ) is a safe salt because it is completely pollution-free, it does not contain the harmful elements of ordinary sun-dried sea salt, and it has no sodium troubles by chemical refined salt.
  • The 'jukyeom' means 'bamboo salt' literally but it is a proper noun invented by Korean Divine Herbalist "Insan" Kim Il-hoon(1909-1992). We can also spell it 'jukyom' in English.
  • Neither systematic methodology of jukyeom manufacture, nor any analysis of its ingredients or proper application for any particular purpose was carried out until the publication of the book 'The Universe and Mystical Medicine (宇宙와神藥, Korean)' by "Insan" Kim Il-hoon in 1981.

How to make Jukyeom, Korean Bamboo Salt

  • For the sub-materials for genuine jukyeom, we need the sun-dried salt from the Western Sea Coast of the Korean Peninsula, bamboo tree of more than three years old, pure yellow soil from deep valleys, pine tree firewood and steel furnace.
  • Those four major sub-materials should be Korean origin due to their unique ingredients.
  • The reason is grounded on the fact that certain herbs such as ginseng or bamboo have a totally different ratio of its major ingredients according to its country of origin.

  • Cut the bamboo tree trunk so that one end is hollowed and the other end is closed.
  • Then fill the bamboo tubes with the sun-dried sea salt and close the opened end with kneaded yellow soil from deep valleys.

  • The bamboo tubes are then stacked inside the furnace, and roasted with pine tree firewood.

  • While the bamboo container becomes ash, the melted ingredients of bamboo soak into the salt. The stuffed salt is also melted and then becomes hardened into white column.
  • · The hand mill crushes these hardened salt columns. Then new bamboo tube containers are filled with the crushed salt and heated again.
  • This type of heating process is repeated 6 times.

  • On the 7th to the 9th time, it is roasted over 1500 ℃ by sprinkling pine-resin on the pine tree firewood.
  • Through this process, the salt is beginning to melt and flow down like lava,  and finally becomes hardened like big stone.
  • This is "Jukyeom" (which means "Bamboo Salt" in Korean). People can take this salt in a type of solid or powder.


Normal Usage !!!

  • Take 10 to 20 grains 5 or 7 times a day at your conveniences.
  • Take 1 tea spoon(2g) of jukyeom powder 5 or 7 times a day, 30 minutes before meal or sleeping and at your convenience between meals.
  • Take in the above mentioned way with a tea which is made of decocting ginger(38g) and a licorice root(29g). Adding a jujube (10g) is better for women.
  • Eat parched garlic with jukyeom several times a day.
  • It is not harmful to take jukyeom with other medicines, food, etc.
  • If you are uncomfortable or have kidney or bladder troubles, decrease the intake 1/3 tea spoon(2/ 3g) temporarily. There is no reported adverse reaction of jukyeom.
  • Jukyeom can be used for the food seasoning as a substitute of refined salt for both taste and health.


Special Usage !!!

  • For mouth, take 1~ 2g jukyeom, dissolve slowly in the mouth and swallow. Repeat this 7~ 20 times a day.
  • For skin, knead jukyeom powder with clean water into a paste and spread on the troubled part. You may also apply an ointment which is mixed with jukyeom powder.
  • For eye, dissove jukyeom into pure spring or distilled water. Then filter out the impurities and drop the filtered jukyeom liquid (salt concentration of 10~15% is adequate) into eyes by using an eyewash bottle.
  • For nose and ear, dip cotton balls into the jukyeom dissolved in distilled water to a small degree and then put into nose or ear before sleeping.
  • For the first aid treatment of an external wound such as cutting of finger or toe, sprinkle jukyeom powder onto the troubled part.


Original Bamboo Salt vs Purple Bamboo Salt

  • The purple Jukyeom (bamboo salt, roasted 9 times) has a taste of egg yolk (sulfur taste) and colors varying from light gray to dark violet.
  • The color and taste spectrum of purple Jukyeom is very wide.
  • The original Jukyeom (bamboo salt, roasted 9 times) has less taste of egg yolk compared with purple Jukyeom and the color is white.
  • It is due to the handling method of bamboo ash during the bamboo salt manufacturing process.
  • The strength of sulfur taste in Jukyeom depends mainly on the amount of insoluble materials such as non-toxic sulfur contained in bamboo plant and korean pine tree. It is same in the case of Jukyeom color.
  • Unfortunately, there is no scientific methodology to evaluate the quality of various types of Jukyeom yet.
  • Only what we can do is to measure the pH, ORP(Oxidation Reduction Potential), the amount of mineral content, etc. But the medical study about several types of bamboo salts is going on very widely in Korea.
  • We usually say the quality of original Jukyeom and purple Jukyeom is almost equal.
  • The price of purple Jukyeom is usually higher than the original one. It is because the yield rate of purple Jukyeom is lower than the original one.




Please refer to the additional information about Jukyeom linked below.







These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. See additional information.