Recipe calls for 2 T. kosher salt - how much TJ's sea salt (blue container) would you use?
From some quick searches, I see the difference is the size of the granule.
I put together a batch of mustard this morning - the double batch called for 2T. kosher salt. I only had Trader Joe's sea salt on hand and used about 1 1/2 T. of the salt (thinking it was SO much salt!).
I plan to make another double batch in a couple days and want to adjust the salt. Ideally, I'd like to use 1 T. sea salt.. instead of 2T kosher, but that may not be enough??
I'd start with 1T of the TJ salt and then taste... since it's a mustard and not something that must be cooked, you can always add a little more later. How did your first batch taste with the 1 1/2T? Not salty enough?
What is the yield of your recipe? 2T of salt sounds like a lot, but that all depends on if you are making a cup or a gallon.
It's currently sitting for a couple days, and will get mixed up later... good point on tasting. It's a spicy brown recipe which means it needs to sit and mellow for a few weeks... so the 'real' flavor profile might not be revealed until much later. (I'm making jars for Christmas)...
My final yield is supposed to be 7 c. of mustard.
This is exactly why recipes should use weight, not volume for measurements. 2 grams of kosher, rock, sea, table, or pink himalayan salt is exactly the same anywhere in the world.