Salty Kuksa?????

[Labrador]

Hi,
I've got a couple of small Kuksas (for imbibing sloe gin etc) but unfortunately they impart a slight salty taste. Does anyone out there in BCUK land know if the Finns use salt to cure their Kuksas & if so how to get rid of the salty taste, you need to drink at least four measures at the moment before you stop tasting salt in the last mouthful!
Thanks,

Martin

 

[Jodie]

I didn't actually know what a kuksa was (now I do!) and googled firstly for kuksa then for
kuksa salt and it seems that the bit of wood from which the kuksa is made might be
soaked in salt water for a period of time before carving. Then again I've no way of knowing
if the websearches I brought up were any good as I don't know anything about the topic.

It sounds like extensive rinsing is called for... ?

p.s. kuksas are gorgeous and I'm glad they have their own word rather than 'little wooden
mug'

 

[cheapeats]

Some one had said strong coffee or brandy to help with the salty taste.

 

[JohnC]

IIRC boiling in a strong brine is used to help drive out moisture (or something), I tried it with one I made and the taste goes over time.

 

[Harmony]

I think this kuksa information explains your salt taste.

"The Kuksa is a special drinking cup of hunters and Laplanders in Finland. The kuksa is a hand carved drinking cup made from birch burl. Laplanders have a personal Kuksa that stays with them throughout their lifetime and has been used by Laplanders for as long as anyone can remember. They use it for everything they drink; coffee, tea, vodka and water from the stream. The cup will not hold any flavors from previous drinks


Kuksas are made of carefully selected arctic birch burl and uniquely treated with salt and/ or coffee. This makes them durable and long lasting while light enough to carry in a backpack or on a belt. The Kuksa is made from renewable materials and so it is a true nature product.

A Kuksa is more than a drinking cup, it's a lifelong companion. Kuksa do not require any special care. A quick rinse after use is all that it needs."

Harmony

 

[Harmony]

I found this video on Mauri Poylio's site. He is better known here as a knife maker, but I think you will find his kuksa making interesting.

I have one of his kuksas and use it every day.

http://64.233.179.104/translate_c?h...n&sa=G&usg=ALkJrhh_xtXMUaBe-g0vsQM0oYy8lJK8sA

Harmony

 

[Matt Weir]

Some one had said strong coffee or brandy to help with the salty taste.

Hi Martin,

I have coffee already so if you want to bring it round with a a bottle of brandy and we'll 'flush' it out then I get a fire going and we'll get to work

 

[brancho]

The video explains teh salty taste. The boiling of the wood in salt water drives out moisture to speed up the seasoning process as far as I know. dirft wood on a beach is usually very dry.