There are many reasons why someone might need a kosher salt substitute. You might find a substitute somewhere in your kitchen. From regular old table salt to the pink salt from the Himalayas, each salt has its own qualities and distinct flavor.
One option is to use regular table salt. This will work in most recipes but may not have the same flavor as kosher salt. Another option is to use sea salt. This type of salt is less refined than table salt and has a more intense flavor. It is also a good choice for those who are looking for a more natural option.
Kosher salt is edible salt with large, flaky, coarse grains mined from salt deposits. This type of salt has been certified by a rabbi as being fit for use in kosher food preparation. It is usually made from either sodium chloride or potassium chloride and often has other minerals added to it for flavor or texture.
This salt is used in many different cuisines, including Jewish, Middle Eastern, and Indian. It is also a popular choice for food preparation in the United States. Kosher salt is often preferred over regular table salt because it has a stronger flavor and can be used in many different dishes. It is also a good choice for those who are on a low-sodium diet.
Kosher salt is available in most supermarkets. It can also be ordered online from many different retailers.
When cooking, you may notice that some recipes specifically say kosher salt. Is there a difference? At first glance, kosher salt may look the same to us, but it has different compounds and processes.
What if you don’t have kosher salt on hand? Here is the list of nine options for you to choose the best kosher salt substitute:
You can use table salt or iodized salt if you don’t have kosher salt available. However, keep in mind that it does make a difference. Table salt grains are saltier and weigh more than kosher salt, so it’s not a one-for-one conversion.
To ensure that you will not end up with an overly salty dish, starting with a 1:2 ratio of table salt to kosher is best. For instance, if the recipe calls for 1 tablespoon of kosher, add ½ tablespoon of table salt first and then add more until you achieve your desired outcome.
Sea salt is a perfect substitute if you’re looking for seasoning to complement the cooking process. It’s best used for adding to pasta water, searing a steak, or baking desserts.
Since sea salt comes from evaporated seawater, it has micronutrients like calcium, iron, and magnesium that are not present in the average kosher salt.
Most chefs love using coarse sea salt when cooking because it has a lighter taste and is not as salty as kosher salt.
Similar to table salt, it is best to start with half of the amount of kosher salt called for in the recipe. Work your way up when using coarse or fine sea salt instead of kosher salt.
Himalayan pink salt is one of the purest salts you can buy on the market. It has a distinct pink color due to the iron oxide present in its qualities. This salt is a more expensive option because it is exclusively mined from the regions of Pakistan.
Gourmet chefs love to use Himalayan salt instead of kosher salt because it has a subtle flavor. It’s also a common seasoning used when you’re after healthy eating because it boasts minerals that can treat hypertension, diabetes, and other health conditions.
Since coarse Himalayan pink salt is close to kosher salt in most of its qualities, it is a great substitute. Use it in equal amounts.
Celery salt combines table or iodized salt and ground-up celery seeds. Aside from the usual salty and iodine flavoring, it stands out because it has a subtle celery flavor. You can use this salt just like any other seasoning.
To substitute, use a 1:1 ratio and add more celery salt if you like.
Pickling salt comes from pure granulated salt. This canning salt is specifically used for pickling and preserving pickles, just as the name suggests. Pickling salt grains are fine and uniform in shape compared to kosher salt.
You can also use pickling salt to replace kosher salt in your everyday cooking. There’s not much difference in taste, so feel free to use equal amounts as you would with kosher salt.
Kosher salt and Maldon sea salt are often used interchangeably. Their saltiness is not too far off, so you can use a 1:1 ratio. The main difference between the two is that Maldon salt has larger and distinct triangle-like flakes.
The most important thing to remember when using this as a kosher salt replacement is it’s also more expensive than kosher in most supermarkets.
Like Maldon sea salt, Hawaiian red salt or Alaea salt is another costly purchase. It’s a mixture of sea salt and iron oxide, which gives it its red hue. Alaea salt is formed when the alaea clay reacts with the evaporated sea salt.
Due to its clay quality, Hawaiian red salt may have a metallic or earthy aftertaste. This may be surprising, but it mixes well with vegetables and is a core ingredient in many Hawaiian dishes.
Start with 1:2 ratio of Hawaiian red salt to kosher, and add more if needed.
You can also use food-grade rock salt if you’re looking for a kosher salt substitute. We heavily emphasize “food-grade” because pure rock salt isn’t used in cooking. This is because it has inedible qualities.
Use the same amount of food-grade rock salt as the amount of kosher salt your recipe requires.
What if you want a non-sodium replacement for kosher salt? Morton Salt Substitute is a famous brand known for its sodium-free salt. Instead of sodium chloride, their salt comes entirely from potassium chloride.
It’s a less salty version of table salt, so if you’re using it to replace kosher salt, feel free to use similar measurements.
Kosher salt does have significant benefits. Some people may not think of it as much, but salt plays a vital role in every dish we eat.
It maintains our bodies’ sodium and iodine levels, and not to mention that a world without salt will have a lot less flavor.
Purity.
One of the best reasons for using kosher salt is that it’s pure and less refined than iodized or table salt. Unlike most types of salt, it doesn’t contain additives and has a straightforward process. It’s always better to go for the most natural or organic ingredient when it comes to cooking.
Better Taste.
Surprisingly, not all salts taste the same. Kosher salt is less salty than table salt. Plus, because it doesn’t have iodine, it lacks the bitter aftertaste that the latter has. Kosher salt then has a pure flavor that goes perfectly well with seasoning any dish without worrying about a metallic taste.
Versatile.
Kosher salt can play any role when it comes to cuisine. You can use it to season your food, brine or cure meat, or marinade your dishes. It’s delicious, even sprinkled into your chocolate drink to make the sweetness pop out.
But can’t any salt do that? Well, not really. For example, using table salt is not recommended when it comes to brining meat. The grains are so refined that you’ll use a lot more salt than needed and make it too salty.
Good Source of Sodium.
Since kosher salt has almost pure qualities, it can be a good source of sodium. Sodium helps maintain the fluids in your body and aids both the muscle and nervous systems. However, sodium intake should be monitored because too much salt can cause kidney problems.
Sodium is present in most dishes like sauces, dressings, canned goods, etc. The downside is that these are all processed foods, so if you’re looking for pure sodium, kosher salt is the best choice.
Antibiotic Properties.
Another health benefits of kosher salt that’s not often talked about is its antibiotic properties. Kosher salt can help promote oral health. There are even salt-based gargles available. If you feel an itching in your throat or if it feels sore, mix warm water with a teaspoon of kosher salt.
Iodized salt differs from kosher salt because of its iodine compound. It also has smaller and more even grains compared to the kosher’s flaky and bigger crystals.
Typically, it has a bitter aftertaste because of its iodine content. It’s often used more in seasoning dishes after it’s cooked rather than during the cooking process.
Compared to kosher salt, sea salt comes from evaporated seawater. Aside from sodium chloride, it also has trace minerals but doesn’t contain iodine or is not iodized.
Markets sell sea salt in different colors like white, gray, and sometimes pink. Its physicality is very similar to kosher salt, so you can use it to brine or cure meat.
It’s super easy to tell kosher salt from Himalayan salt because the latter almost always comes in pink. The grains are larger, coarser, and look more “crystal-like” than their counterparts. However, it doesn’t stray far away from kosher salt when it comes to taste.
Himalayan salt is best used for baking or to bring a pop of color to your dish. (It’s important to note that the salt will melt eventually.)
Kosher salt has flaky and bigger crystals than table salt. It’s more refined in taste and purer in quality. Unlike iodized salt, it doesn’t contain iodine and has a subtle salty flavor. It’s best used not only for seasoning dishes but also for brining meat.
It’s the perfect source of sodium and can promote overall oral health. Table salt is the most accessible substitute for kosher salt. However, Morton Salt is your best bet if you want a sodium-free alternative.
