I think of it as a hobby because I do it for the sake of making something my own.
Yes, my salt is different than store bought salt.
Table salt is mined from the earth, sea salt comes from salt water. Salts that are produced b big corporations like Cargill have to a consistent product without irregularities so they are heavily processed.
A small batch, artisinal product will have different flavors and textures. It will change with the seasons and with the trace minerals found in the water.
Pink Himalayan salt gets its color from iron ore, Celtic grey sea salt gets its color from the clay line salterns that its made in, fleur de sel and flake finishing salts will be light in flavor and texture.
What I like about it is doing something that isn't really done anymore, especially around here, watching the salt finally fall out of solution and just making something my own. What I dislike about it is spending countless days and driving 100's of miles searching for good place. And waiting.
I don't sell any of it at this point. I have been putting a plan together and speaking with the local agencies that would regulate it though. There are some considerable barriers to entry as well with regulations, certifications, facilities, access, transportation, and so on. I feel that with my culinary experience and certain connections, I could get through the barriers.