Tung Chun Lye Water, 500ml


Lye water is a liquid alkaline commonly used in Asian cooking to make noodles, century eggs and glutinous rice dumplings. It gives baked goods, like mooncakes, their crisp, golden brown exterior. This food grade potassium carbonate solution is also used in home brewing to reduce acidity and to raise the pH level of dough.

Due to its high pH level, lye water creates chemical reactions that produce different flavours and textures. It gives ramen noodles their distinctive springy texture and stops them from disintegrating in the hot broth. Lye water can be used to cure pretzels and bagels for a superior, golden crust. It’s also an essential ingredient for the Scandinavian favourite, lutefisk.

Do not drink lye water. Wear gloves when handling it and mix careful ratios according to your recipe.

Ingredients: Water (58%), potassium carbonate (E501)


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