So, you can use any salt right? Or does it have to be sea salt or epsom salt?
Originally Posted by Keihs
My understanding from other threads is that it's the magnesium in epsom salts that enhances curl formation, so I'm not sure how well other kinds of salts would work . . . Epsom salt is pretty easy to find at the grocery/drugstore and is awfully cheap (I bought a HUGE bag today for $2, and considering most recipes call for 1 tsp or less, that is going to last me for FOREVER!) so it might be worth just buying it instead of experimenting with different salts
Originally Posted by Kenner82
Actually, some salts are less drying then others. I use magnesium chloride.
3a (Corkicelli), highlighted, fine, low porosity

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