Salty European Food (2) Secondly, European food tends to be salty because it primarily utilizes rock salt. In contrast, in Korea, sea salt is commonly used, which is produced by locking seawater in a specific area and allowing it to evaporate under the sun and wind. Sun-dried salt is only produced in sunnier climates, whereas rock salt is digged from salt mines, which formed when the sea was buried underground due to geological shifts. Rock salt is prevalent in Europe, where sunlight is less abundant. In terms of salinity, sea salt typically contains 80%, while rock salt boasts a higher salinity level of 96%. Consequently, European cuisine is inherently saltier due to its use of rock salt. Thirdly, historical factors also play a significant role. Salt held a symbolic value as a sign of wealth and power and was considered a precious commodity, akin to money. Words like "salary," "salaried individuals," and "soldiers" (in ancient Rome, soldiers were paid in salt) are all etymologically linked to the word "salt." Gilesbruck, Austria, which was a major salt supplier in Europe in the past, literally means "castle of salt." Liverpool, England, now renowned for soccer, developed as a port city for shipping salt from salt mines. Venice and Milan in Italy were once obscure towns but experienced rapid growth due to their control over salt production. Salt was so valuable that it earned the moniker "white gold." In Europe, a longstanding equation emerged: people who consumed more salt were considered affluent. Nobles would generously sprinkle salt on their food as a display of their wealth during meals. The more esteemed the guest, the saltier the dishes would be served. Consequently, it became impolite not to offer guests salty food, contributing to the culture of salty cuisine in Europe.