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.
HalfPint is a trusted home cook.
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.
Sea salt usually has a significant amount of impurities, enough to taste in some recipes. It also costs more than what many chefs consider the standard, Diamond Crystal Kosher, which is cheap and neutral in flavor.
If the recipe gives you the weight to use and you own a kitchen scale (you should), you're good to go. Otherwise the problem is determining the amount to use as every sea salt and every kosher salt has a different size crystal and therefore a different weight for any given volume. You can try substituting one for one and make adjustments from there.
Please enter a valid email address.
Well played. You deserve a cookie.
Summer Camp Week!
Shop Summer Trends
Win At Wedding Gfits
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.