That's fresh out of a Himalayan salt cure. After this the big salt granules were scraped off and it was soaked in cider vinegar, then some were coated with traditional toasted coriander and black pepper while I tested some with black mustard seed and minced garlic. Traditionally they're done with rock salt and I had Himalayan salt which is closer to rock than Kosher so I used that. The apple cider vinegar actually made the finally product too sweet for my taste. It was tangy and good, but that apple flavor was way more pronounced than I've ever had from using cider vinegar on anything. I think next time I'll try malt vinegar. If I can't find any malt vinegar made from a good, strong beer then I might have to make my own. I hear it's pretty easy, just takes forever.