Can I substitute sea salt for kosher salt in a curing recipe? I have been eye-balling the gravlax recipe featured. I am unsure of what the difference is between the two from a cooking standpoint.
you can substitute the salt, if you are weighing out the amounts. If you are doing it by volume, you may need less sea salt since kosher salt is 'fluffier' than the more dense sea salt. If you do a 1:1 substitution with the sea salt, the ratio of cure will be saltier and gravlax may be more salty than intended.