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Nov 27, 2002 07:24 PM

substitute for kosher salt?

  • w

Okay, I know kosher salt is better for cooking. Cleaner taste, no additive etc.

But I don't have kosher salt, so I want to use regular.

If the recipe calls for 3/4 C, how much is that in kosher salt?

I think I read somewhere that kosher salt is less salty?

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  1. I don't think it is actually less salty, but the granules are larger, so a pinch of kosher contains less salt than a pinch of table. I don't know a conversion figure, but definitely use less table salt.

    Some people I cook for complained to me that some recent dishes were too salty (unusual for me) and I realized that I was at the bottom of my large box of kosher salt and the granules were like table salt, so I opened a new box and decided to use that salt for pasta, potato and veggie water only. When you cook as much as I do, a pinch is the most accurate measure, but changing salts is like cooking in a similar but alternate universe.

    1. Regarding substitution ratios for various salts: 1 cup regular table salt, such as Morton's, equals 2 cups Diamond Crystal Kosher salt, equals 1 1/2 cups Morton's Kosher salt. The differences in "saltiness" is really a property of the shape of the salt crystal, not that one salt is more "salty" than another.

      3 Replies
      1. re: Jeremy Newel

        Exactly . Kosher salt cryatals are larger than table salt crystals , therefore less kosher fits in an equivalent volume compared to table salt . I suppose you could weigh 3/4 cup of kosher salt and use equivalent weight of table salt , but if you had said 3/4 cup , we wouldn't be reading this , would we . Just a ballpark guess here , but I would estimate one cup kosher salt would equal about 2/3 cup of table salt , but I don't know exactly .

        1. re: GoalieJeff

          Wait, less Kosher or less table salt instead of Kosher? You seem to be agreeing with Jeremy, but he said Kosher was double the amount of table salt and you say it's less. I'm so confused!

          My problem is in reverse. My recipe calls for 1/2 c. table salt. I only have 1/4 c. table salt, which unfortunately, I have already poured into the pot. I thought I had another jar in the pantry and if I do, I can't find it:( I want to use kosher salt for the remaining salt in the recipe.

          1. re: magnoliasouth

            By volume, Diamond Kosher salt is half as salty as Morton Table salt. If your recipe calls for 1/2 c Table salt and you have 1/4 cup, you still need 1/4 cup Table or 1/2 cup Diamond Kosher or about 1/3 cup Morton Kosher to make up the difference.

            I made a video explaining this:


            Hope it helps.

      2. Mail order the kosher salt. The iodine will taste metallic.

        1. h
          Howard Douglass

          I have recipes calling for kosher salt, but it doesn't appear to be available by that name in Australia. Can you tell me what to ask for here?

          4 Replies
          1. re: Howard Douglass
            Caitlin McGrath

            If the recipe just cals for kosher salt in the course of cooking, just use about half as much of whatever salt you normally cook with. If it's used for pickling, for brine, or for some other such use where a lot is called for, try using coarse sea salt, and again, using only half as much (since kosher salt has less sodium by volume than standard table salt).

              1. re: Bstnbear

                You really have to know which brand of salt the recipe author is using.

                In Australia, what's labeled as "cooking salt" is 1200 g/L, which is the density of table salt as well, so they are one and the same. Reading an article about brining, Morton's is 900 g/L, and Diamond Crystal is 600 g/L. So the ratio should be approximately 1.25x Morton's = 1x Aus cooking salt, and 2x DC = Aus cooking salt.

                I wish Australia has kosher salt. The fine cooking salt just doesn't act the same, and sea salt is way too course. You can buy a cheap scale and find out exactly which type of salt you have by leveling off one cup full of salt with the straight edge of a butter knife, then doing the simple math.

              2. re: Howard Douglass

                I've been informed that Kosher salt In Australia is rock salt. I use rock salt in Australia for curing and it works well. If I was using sea salt I'd use a bit less.

              3. All salt tastes the same. It tastes salty. Do the experiment for yourself. Really.

                The difference is how it handles. Large crystals vs small crystals dissolve differently on your tongue. So really, in a soup, stew, etc, you just want equal quantities of salt by mass. You won't be able to tell the difference. (I think regular salt requires about 1 1/4 more kosher salt by volume to get the same mass).

                If you're crusting salt on the outside of something (like meat), large crystals will be experienced slightly differently. So more "normal" salt will be required to get the flavour of a kosher salt. But at the end of the day, salt is salt.