Kosher Salt vs Table Salt

Did you know there’s a difference between kosher salt and table salt? Both are not created equal and can make a difference in your cooking and baking.

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If you have ever read a recipe that calls for salt or kosher salt, this is an article for you. A lot of people who are not familiar with cooking or baking substitute one for the other and end up with very salty or not salty enough fill in the blank here. There is a solution and knowing the difference between kosher salt and table salt is where it begins.

What is Table Salt?

Table salt (sodium chloride) is typically the kind of salt you would find in salt shakers at restaurants or in homes. The crystals are small and uniform. Table Salt is processed to eliminate minerals, but commonly fortified with iodine which is important for our health. This kind of salt is very salty. It does its job very well and a little really goes a long way. It certainly packs a punch.

What is Kosher Salt?

Kosher Salt is purified rock salt with no other additives or iodine. The word ‘kosher’ comes from the traditional Jewish process of “koshering” or curing meat. This has larger, irregular crystals and is less salty than table salt.

There is also differences between the salinity of sea salt and these other salts, but we can talk about that another time. The moral of the story is:

Salts Are Not Interchangeable!

When cooking or baking, be sure to check the salt. If just “salt” is listed, use table salt. If it specifically says kosher salt, use kosher salt. What happens if you don’t have kosher salt?

I recommend using 50% less of table salt when substituting for kosher salt. I also recommend using about double kosher salt when substituting for table salt.

While salt is never the main ingredient in any recipe, it makes a HUGE difference in the finished product.

What kind of salt do you use?

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