Kosher Salt vs Table Salt: Differences and Conversions
Kosher salt and table salt are both almost pure sodium chloride; the difference is the shape and size of the crystals. Table salt is fine, dense cubes that pack tightly into a spoon. Kosher salt is coarse, flaky or hollow crystals that leave air gaps, so a teaspoon of kosher salt weighs much less and tastes much less salty than a teaspoon of table salt.
Weight per teaspoon
| Salt | Approx. grams per tsp | Saltiness per tsp vs table salt |
|---|---|---|
| Table salt | ~6 g | 100% |
| Fine sea salt | ~5–6 g | ~90–100% |
| Morton kosher salt | ~4.8 g | ~80% |
| Diamond Crystal kosher salt | ~2.8 g | ~50% |
| Flaky salt (e.g. Maldon) | ~2–3 g | varies |
So if a recipe calls for 1 tbsp of Diamond Crystal and you use table salt, you'll add roughly twice the salt intended. That's the most common reason a brine or dry rub ends up inedible.
Simple conversions
- 1 tsp table salt = about 2 tsp Diamond Crystal = about 1 1/4 tsp Morton kosher.
- 1 tsp Diamond Crystal = about 1/2 tsp table salt.
- 1 tsp Morton kosher = about 3/4 tsp table salt.
Best of all, weigh salt. A dry brine is about 1% of the meat's weight; pasta water is about 1% of the water's weight (10 g per litre). Grams don't care about crystal shape.
Other differences
- Additives. Table salt is often iodized (iodine is an important nutrient that iodized salt helps people get), and usually contains an anti-caking agent. Most kosher salt has neither, though some brands add anti-caking agents.
- Dissolving. Fine table salt dissolves faster, which helps in baking and quick dressings. Hollow kosher flakes also dissolve quickly; dense coarse salts dissolve slowly.
- Texture. Kosher salt sprinkled on at the end adds a small crunch. Table salt disappears.
- Pinchability. Kosher salt's big crystals are easy to grab and scatter, which is why many cooks keep a salt cellar of it by the stove.
When it matters most
- Baking: use what the recipe specifies, or weigh. Excess salt can slow yeast.
- Brining and curing: the wrong salt can double the salinity.
- Finishing: use whatever you like.
Chef Fizz says: Same salt, different packing. It's like comparing a box of marbles to a box of popcorn.
Questions
How much table salt equals 1 tsp kosher salt?
For Diamond Crystal kosher salt, use about 1/2 tsp table salt. For Morton kosher salt, use about 3/4 tsp table salt. Weighing is the most reliable way to swap.
Why do chefs prefer kosher salt?
Its large, light flakes are easy to pinch and sprinkle evenly, so it's easier to season by feel. It also contains no iodine, which some cooks think tastes slightly metallic.
Is kosher salt healthier than table salt?
No. Gram for gram they contain the same sodium. Kosher salt only seems lower in sodium per teaspoon because less salt fits in the spoon.
Why is it called kosher salt?
Its coarse crystals were used to draw moisture and blood from meat in the koshering process. The salt itself doesn't have to be certified kosher, though many brands are.