Before plastic windows came along, all houses had wooden frames. Back then, people would place a glass of salt between the two wooden window frames during the cold season to prevent condensation on the glass. Salt is excellent at extracting moisture from the air, absorbing it, and locking it in.

This method works exceptionally well for drying damp, unventilated rooms. Simply take a plastic container (or any other suitable container), fill it with a kilogram of table salt, and leave it in the room for 48 hours. This time is enough for the salt to dehumidify the air by pulling moisture from it.

Once the salt absorbs moisture, it will stop absorbing more. However, you don’t need to throw it away. Instead, you can dry the damp salt. To do this, place the salt on a frying pan or baking sheet and put it in the oven for 15 minutes at a preheated temperature. Then, crush it a bit, pour it back into the container, and place it in the damp room again.

This method allows for the reuse of salt approximately 10 to 15 times. The ability to dry the salt in the oven makes this method cost-effective. For example, 1 kg of salt can absorb moisture in a room of 15–18 square meters for up to 30 days. If you need to maintain low humidity in a cellar during late autumn, winter, or early spring, you’ll need around 5 to 7 kg of salt, which is quite affordable.

This method allows you to easily get rid of excess moisture and control the humidity in the room, minimizing the risk of mold growth. Everyone knows that mold thrives in damp environments.

The method performs exceptionally well in cellars where we store vegetables. Vegetables can sprout and rot due to high humidity, but the salt prevents this problem.

Salt contains potassium chloride, which is hydrophilic. This process absorbs the water molecules, resulting in the recrystallization of the salt. The clumping of salt occurs due to the reaction of potassium chloride with the water molecules, and once it becomes wet, the salt hardens.