Kansui is a powder or a liquid which is made of alkaline salts and is used for making ramen noodles.
Kansui is a key ingredient in ramen noodles and is what gives the ramen noodles their signature texture, color and flavor.
The Kansui is made by boiling and filtering white crystals which are found on the shores of lakes in northwestern China.
The main components of Kansui are sodium carbonate and potassium carbonate.
Other ingredients in Kansui are often sodium polyphosphate, tetrasodium pyrophosphate and disodium hydrogen phosphate.
Kansui is mixed into water and then added to the flour to make the dough.
The Kansui makes the noodles alkaline which helps the noodles keep longer and gives the noodles a unique flavor and texture.
Kansui tightens the gluten in the flour and makes the noodles springy.
Kansui is also one of the 3 main elements of hydration, along with salt and water.