Kosher Salt vs. Table Salt Conversion
The critical volume and weight conversion ratios between coarse kosher salt and fine table salt.
1 Tsp Table Salt = 1.5 Tsp Morton Kosher = 2 Tsp Diamond Crystal Kosher = 6g by weight
Salt density varies wildly based on crystal size. Table salt is fine and compacts tightly, whereas kosher salt has large, flaky crystals that contain a lot of air. Because of this, table salt is nearly twice as salty by volume as kosher salt. If a recipe calls for 1 teaspoon of table salt and you use kosher salt, it will be under-salted. Conversely, substituting table salt for kosher salt without adjusting volume will ruin the dish.
Standard volume conversion: 1 teaspoon of table salt equals 1.5 teaspoons of Morton Kosher salt, or 2 teaspoons of Diamond Crystal Kosher salt. By weight, they are identical: 6 grams of any salt is the same level of saltiness. Salt also strengthens gluten networks and controls yeast activity, making it a critical chemical element in baking doughs.
Using table salt in a recipe that specifies kosher salt without reducing the volume, resulting in an inedible, oversalted dish.
Table salt contains iodine (added to prevent goiter) and anti-caking agents, which can give a metallic taste. Kosher salt is pure sodium chloride with no additives, preferred by chefs worldwide.
Kosher salt is the standard for seasoning meat and general cooking due to its flaky texture. Table salt is used for baking where fine crystals dissolve quickly into batters.
Replace 1 tsp table salt with 1.5 to 2 tsp kosher salt depending on the brand.
Store in a dry container indefinitely. Salt is highly sensitive to ambient moisture and will clump if exposed to steam.