Tung Chun

Lye Water

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Water (58%), Stabiliser (Potassium Carbonate) (E501) (42%).

Do not drink.


Food grade lye water is a potent liquid alkaline - a food grade potassium carbonate solution - used in noodle making to raise the pH and change the properties of the dough. It gives them their distinct yellow hue and springy chewy texture.

Recipes may call for 'Kansui' in noodle making, which is an alkali powder, used in the same way as Lye. Lye can be used in any recipe that calls for Kansui.


Made in China