Kosher salt was named due to the use by practicing Jews to dry brine meats. Kosher salt doesn’t have any additives, which gives it the purest of salt flavors. This pure salt also effectively absorbs moisture, binding to other ingredients and dissolving easily. Kosher salt is better used for cooking, and less used for table salt to the coarse texture.
Substitute for Kosher Salt
Although Kosher salt is best used for cooking, it also works well as a finishing salt due to the large grains and irregular flakes. Many diners enjoy this crunchy mouthfeel with their food. Kosher salt is much lighter than granular salt, so it should be measured by weight instead of volume for most recipes. If you don’t have any kosher salt on hand, you can use one of the alternatives here to achieve the same flavor:
- Flaky sea salt
- Fine sea salt
- Himalayan salt
- Table salt
- Table salt should only be used to replace kosher salt if you don’t have any of the others on hand. Use less table salt than Kosher salt and taste as you go. Table salt is finer, making it easier to over-salt a dish.
Kosher Salt Substitute In Baking
When baking, it’s best to use salts that dissolve quickly, like fine sea salt or table salt. If using kosher, or coarse ground sea salt in a baking recipe, use double the amount of salt to make up for the volume lost by the coarse grounds.
Common Kosher Salt Substitution Questions
What is Kosher Salt?
Kosher salt is also called kitchen salt and is known for its grains being coarser than table salt, making it perfect for drawing out the moisture of meat, ideal for the koshering process. Kosher salt also has no iodine which contributes to the bitter taste of foods salted with table salt.
Kosher Salt vs. Table Salt
Kosher salt is more coarse and less refined than table salt, so it takes longer to dissolve. Kosher salt is very versatile and easier to distribute evenly because the grains are larger and rougher. Table salt is better used for baking where kosher salt is better used for cooking.